Gnocchi All'Ossolana

Separately boil the unpeeled pumpkin, potatoes, and peeled and skinned chestnuts. When they're soft, pass them through a sieve while still hot until you obtain a smooth puree, free of chunks and dry enough to hold the dough.

Arrange the flour in a fountain shape on a work surface Pour the sifted pumpkin, potato, and chestnut puree into the center. Keep the ingredients in the center so they can gradually incorporate without spreading the flour across the work surface.

Combine the egg yolks, oil, salt, pepper, and a sprinkling of nutmeg. Mix until smooth. a mixture consistent, homogeneous and not sticky; if the mixture still sticks to your hands, continue working it until it reaches a consistency suitable for modeling.

Take small portions of dough and shape them into evenly sized gnocchi. Arrange them on a work surface without overlapping, so they'll hold their shape until cooked and cook evenly in the boiling water.

Dip the gnocchi in boiling salted water and wait for them to rise to the surface. When they float, check that they are firm and drain them with a slotted spoon. skimmer, avoiding leaving them in the water longer than necessary.

Melt the butter in a shallow pan and add the sage leaves and the sprig of rosemary. Leave gently sauté gently until the butter is fragrant and the herbs have flavored the base, without burning them.

Transfer the gnocchi into the shallow pan with the flavored butter and sauté them delicately. Sprinkle them with diced cheese such as Fontina and continue briefly until the cheese begins to soften and envelop the gnocchi.