For the pumpkin gnocchi, peel and finely dice the shallot. Also peel the pumpkin and cut into fine cubes.
Sauté both together in a saucepan with olive oil. Put a few pumpkin cubes aside. Season the rest with sugar, salt, butter and a pinch of nutmeg and cook until soft.
Puree the whole thing and let it drain in a straining cloth in the refrigerator for one night.
Boil the potatoes in their skins and let them cool well. Then peel the potatoes, press them through a press and mix with the remaining ingredients.
Shape the mixture into rolls about 1.5 cm thick and cut into 1.5 cm long pieces or into lozenges with a dough scraper.
Place the gnocchi on a floured baking sheet, cover with a kitchen towel and set aside.
Cook the gnocchi in enough boiling salted water until they float to the top. Strain and toss the pumpkin gnocchi with the remaining pumpkin cubes and prosciutto in a little olive oil.
Preparation Tip:
Vegetarians make the pumpkin gnocchi without proscuitto.
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