Gnocchi made of polenta, cheese and pumpkin

Preparation steps

• Boil water with finely grated pumpkin (if it is not their season, pumpkin can be replaced with carrots). Cook over low heat so that the water does not evaporate, and chop it with a stick mixer.
• Boil instant polenta in water with pumpkin. I wrote that it goes about 200 grams, but it depends on the polenta. Cook the polenta for 2 minutes on low heat until you get a thick mixture.
• Remove from the heat, cool slightly and add the well-drained cottage cheese or ricotta. This will dilute and cool the mass a bit, you can immediately add eggs and other ingredients. Season well.
• Leave the gnocchi mass to stand for about half an hour.
• Put the polenta in one bag, which you will later cut off the top, about the thickness of a finger.
• Boil the water in which you will cook the gnocchi. The finished gnocchi mixture should be such that it comes out of the bag under pressure… it should not leak on its own when you cut off the top. Lightly press the mixture into the bag and as they start to come out press the end with your thumb to tear off the desired length of gnocchi. Cook the gnocchi in several portions, but be careful that the water does not boil too much, but just lightly cook so that the gnocchi does not fall apart. They are done when they float to the surface.
• Take out the gnocchi with a hollow spoon. Heat the butter in a pan and transfer the gnocchi to the butter a little. Try not to mix them, but shake them lightly.
• Serve the gnocchi with some fine meat in the sauce.
• These gnocchi can also be baked with cheese. Spread the finished mixture on a tray and cool well. When the mixture is cold it becomes firm, so that it can be cut into circles with a glass, arranged in a refractory dish greased with butter. Sprinkle with grated cheese on top and bake just a little, so that the cheese melts and the gnocchi warm up.
• The recipe is from Betty Bossy. She has pumpkin gnocchi, and I replace pumpkin with carrots when I don't have it.