Pumpkin dumplings

For 2 people

350 g pumpkin
150 g flour
salt

Peel the pumpkin, cut it into small pieces and cook in steam: if you use the variety Hokkaido (pictured) you can also keep the peel as during cooking will become soft.

When the pumpkin is cooked, let cool then pass it through a vegetable mill, or mash with a potato masher.

Add the flour a little at a time and knead. Add a pinch of salt.

On a floured surface, knead the dough with your hands until it is smooth and homogeneous.

For the exact amount of flour use more or less depending on the type of pumpkin you use: if it is fresh and moist it need some more and if it is dry and fibrous it need less, anyway let the dough soft and not add too much flour otherwise cook the dumplings will become tough.

Cut some strips not too thin and with a knife cut into chunks of a centimeter or two to form the dumplings, which you can then quickly jump on the prongs of a fork to give them the characteristic shape; alternatively you can make little more than a large round nut goodies.

Cook the dumplings in boiling salted water for a few minutes until they come on the surface: they are ready!

Drain and season as you like.