1 medium-large yellow baking potato
4 large pumpkin chucks OR 1 cup pumpkin puree
2 cups all purpose flour (more as needed)
1 teaspoon salt
Bake the potato until it is soft and pull off the skin. Let the potato rest for a while to cool down. Once cooled, grate it until you have about 1 1/2 cups of very fine potato shreds.
Here in Serbia, Pumpkin Puree does not come pre-made, so we roasted 4 large chunks of pumpkin and then scraped out the "guts" into a nutribullet to create the puree
To make the Dough, Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well (Volcano) and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Add more flour if it seems too wet. Create a mound like shape.
Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces to the side (make sure they’ve got a little flour coating so they don’t stick).
Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside.
Add your favorite sauce! Our favorite is the Cashew " cream" sauce listed in the sauces & Spreads section.
Sprinkle with salt and pepper