Recipe: Pumpkin Gnocchi with Sage Butter

PUMPKIN GNOCCHI

FOR THE GNOCCHI:
1 pound 2 ounces pumpkin puree (not pie filling)
1/2 cup flour, plus extra
1/4 cup freshly grated Parmigiano Reggiano
1/4 teaspoon salt, plus extra
1/4 teaspoon grated nutmeg
FOR THE SAUCE:
4 tablespoons unsalted butter
6 sage leaves
1 cup freshly grated Parmigiano Reggiano

TO MAKE THE GNOCCHI:
Preheat the oven to 400 degrees F.

Peel the pumpkin, slice it, seed it, and bake it 30 minutes, or until tender.

Meanwhile, bring 4 quarts of water to a boil.

Pour the flour on a counter; make a well in the center; pass the pumpkin through a ricer into the well. Mix in the Parmigiano, salt, and nutmeg with your hands until smooth; you may need to add a little more flour.

Cut the dough in two, roll into logs, and cut into 1/2-inch pieces. (Test the dough at this point, before you cut all the gnocchi: drop a few pieces into the boiling water, remove with a slotted spoon when they float to the top, and taste: if they are too soft, add a little flour.) Roll in flour.

Add 2 tablespoons of salt to the boiling water; drop in the gnocchi and cook until they float to the surface. Remove with a slotted spoon.

MEANWHILE, MAKE THE SAUCE:
Heat the butter and sage. Add the gnocchi; cook for 30 seconds; transfer to a bowl, sprinkle with the Parmigiano, and serve hot.

Makes 4 servings
From: Recipelink.com
Source: Cucina Italiana magazine, January-February 2000