Pumpkin gnocchi with butter and sage sauce

0.5 kg pumpkin puree,
0.5 kg of boiled potatoes,
3 eggs
400 g wholemeal flour,
150 g wheat flour 650,
salt pepper,
nutmeg
Squeeze the potatoes through the press and mix with the remaining ingredients. Season with salt, pepper and nutmeg. Do not worry that the dough sticks to your hands, such is its beauty. Form rolls not thicker than 1.5 cm, which are then cut into small pieces. With a fork you can impress the butter cavities. In a large pot, boil lightly salted water and put noodles on the boiling water. After 3 minutes of departure, try one if it already has cooked agent. Immediately after removing, pour the butter and sage sauce.

butter and sage sauce

125 g butter,
10 leaves of fresh sage
Grab the sage leaves finely. Melt the butter in a saucepan with the leaves. Fry until the butter begins to turn slightly brown.