Preparation of the gnocchi dough

Cook the potatoes with their skin in boiling water for 30-35 min or until the potatoes slip on the blade of a knife planted in the center of the potato.

Drain the potatoes and peel them.

Grate the potatoes with a rasp or pass them in a mashed potato press. Do not use a robot which would make the dough too floury and sticky.

In a salad bowl, pour the mashed potatoes, egg yolk, salt and flour together and knead to a homogeneous, non-sticky ball. If necessary, add a little flour.

Divide the dough into 4 and form balls.

Flour a work plan and roll a first ball in “sausage”.

Cut the sausages into small sections of the same size.

Roll these sections into balls between the palms of the hands.

Using a fork, mark the gnocchi by rolling them under the teeth of the fork.

Prepare the pumpkin cream (see below).

Bring a large pot of salt water to a boil.

Dip the gnocchi and cook until they rise to the surface.

Drain the gnocchi.

Preparation of pumpkin cream

Cut the peeled pumpkin into large cubes and cook in boiling water for 15min.

On a plate covered with baking paper place the slices of ham and bake under the grill at 220 degrees C for 5 minutes until you get some ham crisps.

Mix the pumpkin pieces with the cream, salt and pepper.

Heat the pumpkin cream in a saucepan for 5 minutes.

Pour the cream of pumpkin into soup plates and add the gnocchi.

Grate parmesan shavings, add chesnut chunks and slices of onion and decorate with raw ham chips.