Masa
1 1/4 cup cooked pumpkin puree (about 500g of raw pumpkin)
1 1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 tablespoon salt
1/2 teaspoon ground nutmeg
1 egg
Mozzarella Sauce
3/4 cup butter
3 tablespoons fresh sage leaves
Masa
1 1/4 cup cooked pumpkin puree (about 500g of raw pumpkin)
1 1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 tablespoon salt
1/2 teaspoon ground nutmeg
1 egg
Mozzarella Sauce
3/4 cup butter
3 tablespoons fresh sage leaves
Masa
1
Cook the pumpkin, squeeze out any excess liquid, and set aside
Combine the flour, egg, and nutmeg, mixing well with a wooden spoon
Add salt and mix again
Plop small portions of the dough onto a floured surface and shape into rolls, applying gentle pressure with your hands
Cut the rolls into 1.5-centimeter pieces
2
Bring a large pot of water to a boil
When the water is boiling, add small portions of the nhoque
When they rise to the top, remove them with a skimmer and reserve in a bowl
Repeat the process until all are cooked
Mozzarella Sauce
In a pan, combine the butter and sage leaves
Bring to a simmer over medium heat
Pour the sauce over the nhoque and sprinkle with Parmesan cheese before serving.
