Instructions

1. Prepare the Pumpkin Gnocchi Dough

• In a large mixing bowl, combine the pumpkin puree, Parmigiano-Reggiano cheese, egg, nutmeg, and salt. Mix until well combined.
• Gradually add the 00 flour, about 1/2 cup at a time, mixing gently with a wooden spoon or your hands. The dough should be soft but not sticky. Be careful not to overwork it.

2. Shape the Gnocchi

• Lightly dust a clean work surface with 00 flour. Divide the dough into 4 portions.
• Roll each portion into a long rope about 3/4-inch thick. Cut the rope into 1-inch pieces.
• Optional: Roll each piece over the back of a fork or a gnocchi board to create ridges for holding sauce.

3. Cook the Gnocchi

• Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the water in small batches.
• Cook for 2-3 minutes, or until the gnocchi float to the surface. Remove with a slotted spoon and transfer to a plate. Repeat with remaining gnocchi.

4. Make the Sage Butter Sauce

• In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage leaves are crispy, about 3-4 minutes.
• Season with a pinch of salt and black pepper.

5. Combine and Serve

• Add the cooked gnocchi to the skillet with the sage butter. Toss gently to coat the gnocchi in the sauce.
• Serve immediately, garnished with extra grated Parmigiano-Reggiano if desired.