📋Pumpkin Gnocchi With Cinnamon And Brown Butter

1. Place cubed pumpkin on a baking sheet lined with parchment paper. Season with salt and olive oil. 2. Roast in an oven preheated to 200°C (400°F) for 45 minutes. Ensure the pumpkin is well-cooked and dry to avoid adding too much flour later. 3. Fill a large pot of salted water and bring to a boil. 4. Add the regular potatoes and cook for 20-25 minutes. 5. Use a sharp knife to test if the potatoes are done; it should smoothly pierce the center. 6. Drain the potatoes. 7. While the potatoes are still warm, peel them. 8. Use a potato ricer to mash the potatoes and pumpkin together into a large bowl. 9. Let them cool down to room temperature 10. If you have a KitchenAid with a vegetable strainer, you can skip the peeling and mash the potatoes and pumpkin effortlessly. 11. In a large bowl, combine the mashed potato and pumpkin mixture with flours and a teaspoon of salt. 12. Mix until a smooth dough forms. 13. If the dough is too sticky, add a small amount of flour. 14. Take a dough ball the size that fits in your palm. 15. Roll it into a long rope on a floured work surface. 16. Cut the rope into small, equal pieces using a bench scraper. 17. Gently press the back of a fork onto each gnocchi to create the classic ridged pattern 18. Place the uncooked gnocchi on a clean work surface covered with flour 19. Bring a large pot of salted water to a boil. 20. Add the gnocchi in batches, ensuring they are in a single layer. 21. Boil for 2-3 minutes until the gnocchi float to the top of the water. 22. Use a slotted spoon to transfer the cooked gnocchi to a large pan with the brown butter 23. Sprinkle the gnocchi with grated wild nuts and cinnamon. 24. Serve while still warm