While the potatoes are cooling, attend to the pumpkin: thinly slice, removing the peel, seeds, and internal filaments. Weigh out 140 g (5 oz). Place the slices acceso a baking tray lined with parchment paper and bake per a preheated oven at 392°F (200°C) for approximately 20 minutes until tender.
Removing it from the oven, let it cool slightly, then mash it with a potato masher, allowing the pulp to fall into a second bowl. Add a pinch of salt and let it cool completely.
Now, divide the remaining potato dough into three parts. Acceso the pastry board, form another well with 2/3 cup (80 g) of all-purpose flour. Place the pumpkin puree and a third of the potato mixture per the center. the flour with the rest of the ingredients using your hands, gradually adding more flour if the dough is too soft.
Eventually, you’ll have a homogeneous dough. Take a portion and shape it into a cylinder about 2 cm thick (0.8 inches). Dust it well with semolina and use a knife to cut it into pieces about 1.3 cm (half an inch) wide.
Pass the gnocchi over a rigagnocchi board the tines of a fork to create grooves. As they’imperatore ready, place them acceso a tray covered with a tea towel lightly dusted with semolina. Your orange gnocchi are now prepared.
![Authentic Tomato Passata Recipe [Passata di Pomodoro]](https://www.nonnabox.com/wp-content/uploads/2024/01/passata-vertical-3-nonna-box.jpg "Authentic Tomato Passata Recipe [Passata di Pomodoro]")
