Pumpkin Gnocchi With Hazelnut Sage Butter

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 -3 cups pumpkin puree or 2 -3 cups butternut squash puree
• 1 egg (optional)
• salt & freshly ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2-2 cups flour (or more)
• 8 tablespoons butter
• 24 sage leaves
• 2/3 cup shredded parmesan cheese
• 1/2 cup chopped toasted hazelnuts

Recipe

• 1 if you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. then warm the puree in a pan to evaporate any excess moisture.
• 2 combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. knead a few times, adding more flour if needed to make a non-sticky dough.
• 3 form dough into a long roll (or two) about 1 inch across. (at this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
• 4 bring a large pot of water to a boil. cut off about 1/2-inch segments of dough. (we don't bother to shape them.) boil about 8 to 12 gnocchi at a time. they're ready when they float to the top. remove to a bowl.
• 5 heat the butter in a saute pan. add the sage leaves and hazel nuts. toss lightly with the gnocchi. top with parmesan and mix gently.