Place the pumpkin pulp in a bowl and mash it well with the prongs of a fork. Add the eggs, the flour and mix everything well with a wooden spoon: you should obtain a firm mixture, but at the same time soft and still slightly sticky (if necessary, add the breadcrumbs).

Cover the bowl with cling film and place it in the refrigerator for at least three hours.

Heat 3 tablespoons of extra virgin olive oil with a good handful of sage leaves in a large pan. Bring a pot of salted water to a boil.

Remove the dough from the refrigerator and, with the help of two spoons, form quenelles. Drop them directly into the boiling water and cook them until they float to the surface.

Remove them with a skimmer and let them dry on absorbent paper, then transfer them to the pan with the oil and sage. Sauté the quenelles for a few minutes and divide them into individual plates.

Sprinkle them with grated sweet Provolone Valpadana DOP, garnish with the Piedmont PGI hazelnuts cut in half and a few fresh sage leaves, serve.