Pumpkin Gnocchi

• For the Potato: Poke the potato all over with a fork. Microwave for 5-8 minutes until tender, or bake until very soft. Let it cool slightly, then peel and pass the flesh through a potato ricer onto a clean work surface or large bowl. Ricing is key for a light texture! If you don’t have a ricer, mash thoroughly while still warm.
• For the Pumpkin: If using canned puree, spread it on a few layers of paper towels in a colander for about 10 minutes to drain off excess moisture. If using fresh roasted pumpkin, mash until very smooth.

• Combine the riced potato and pumpkin puree in a large bowl. Add the beaten egg, 21​ cup grated Parmesan, salt, and nutmeg. Mix gently with a fork until just combined.
• Gradually add the flour, starting with 1 cup, mixing until a soft, shaggy dough forms.
• Turn the dough out onto a lightly floured surface. Knead briefly (no more than 1-2 minutes) until it just comes together into a soft ball. The dough should be soft and slightly sticky, but not so sticky that it sticks to your hands. Add small amounts of flour (1 tablespoon at a time) only if absolutely necessary. Over-kneading will make the gnocchi tough.

• Cut the dough into 4 equal pieces. Cover the pieces you aren’t working with to prevent drying.
• Roll one piece of dough into a long rope, about 40​-inch in diameter.
• Use a sharp knife or bench scraper to cut the rope into small, pillow-like pieces, about 40​ inch in length.
• (Optional: Create ridges) Gently roll each piece down the back of a fork or an actual gnocchi board to create ridges. The ridges help the sauce cling to the gnocchi.
• Place the finished gnocchi on a floured baking sheet in a single layer.

• Bring a large pot of salted water to a rolling boil.
• Gently drop the gnocchi into the boiling water (do not overcrowd the pot—work in batches).
• The gnocchi will sink, then float to the surface when cooked. Once they float, let them cook for about 30 more seconds.
• Use a slotted spoon to transfer the cooked gnocchi directly to a large skillet.

• While the gnocchi is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat.
• Add the fresh sage leaves. Cook, swirling occasionally. The butter will melt, then foam, and then small brown bits will form on the bottom of the pan and the butter will turn a nutty brown color. The sage leaves will become crispy. This takes about 3-5 minutes.
• Remove the pan from the heat immediately once the butter is browned to your liking to prevent burning. Season generously with salt and pepper.

• Add the cooked gnocchi to the skillet with the brown butter sage sauce. Gently toss to coat.
• Serve immediately, topped with extra grated Parmesan cheese.

Test the Dough: Before cutting all the gnocchi, boil a single piece. If it dissolves, you need to mix in a bit more flour (about 1-2 tablespoons). If it’s too dense, the dough was over-floured or over-kneaded.

Freeze for Later: Gnocchi can be frozen. Once shaped, arrange them in a single layer on a floured baking sheet and place them in the freezer. Once solid, transfer them to a freezer bag or container. Cook them directly from frozen—they will take a couple of minutes longer to float.