1 tea spoon of poppy seeds, for garnish (optional)
Slice the squash, brush it with olive oil, place on parchment paper and roast at 180°C for around 40 minutes or until tender.
Cut off the skin, place in a bowl and smash with potato masher or a fork.
In another bowl place half of the flour, add salt, paprika, garlic powder, nutmeg and mix.
Add pumpkin and ricotta and work it with your hands or with a mixer. I use a standing mixer with the dough attachment and recommend this if you have one too. Otherwise, the traditional way, using your hands will give you the same results and potentially extra strength training for your arms.
once all the ingredients are mixed well, add the flour until the dough has a consistency of play doh. The amount of flour will depend on the type of squash you are using and how well cooked it is, so you need to watch it. Possibly not all the flour will need to be used.
Once the dough is ready, form pieces of it into long rolls and cut them across into around 1 cm pieces.
In the meantime melt the butter in a small pot, add chopped sage and cook on low heat for around 5 minutes.
Boil a large pot of water, add 1 tea spoon salt.
Throw the gnocci onto boiling water, wait until they start floating, then take them out.
Serve with sage butter and sprinkle some poppy seeds on top.