Pumpkin Gnocchi with Sage Butter

I planned to make this dish several weeks ago, but other things kept coming up that I wanted to try instead. However, I really want to make some space in my freezer and I had just enough pumpkin to make this. I have never made my own pasta before, so this was a nice and simple introduction to that world. Now, I want to get a pasta roller and make all sorts of things. As if I need another thing to clutter my odd kitchen. As usual, I made a couple of mistakes, but overall this turned out well. I forgot to add the salt and nutmeg called for in the original recipe to the pumpkin mixture, but I salted the pasta water well enough, that it made up for it. Since I am not the hugest fan of nutmeg, I didn't feel like I was missing anything. Remember that thing I said, about not being all there lately, this was classic, but it ended well. This is a pretty hearty dish so if you're looking for something filling on a cold night, this could definitely fit the bill.

You know what else? This would look really good on Christmas plates! Click here to find out how to win a set.



Pumpkin Gnocchi with Sage Butter
(Adapted from Cookthink)

1/2 cup pumpkin purée
3 tablespoons unsalted butter
1 large egg yolk
6 tablespoons whole wheat flour
6 tablespoons all-purpose flour, plus more for dusting
5-8 fresh sage leaves (depending on the size, mine were small)
Kosher salt and freshly ground black pepper
1 tablespoon freshly grated Parmesan

Stir the egg yolk into the pumpkin. Add the whole wheat flour, then half the all-purpose flour and stir just to combine the flour with the pumpkin. Add the remaining flour a little at a time, stirring, until the mixture forms a dough.

On a floured work surface, knead the dough two or three times to firm it up, taking care not to overwork the dough or the gnocchi will be tough. Separate the dough into four pieces and roll each piece into a ball.

Again, on a floured work surface, roll each ball out into a long dowel shape, about an inch in diameter. With a fork or pastry knife, cut the dowel into 2-inch pieces. Roll each piece across the back of a fork with your thumb to form a small indentation on one side and ridges on the other. Toss the finished gnocchi with flour.

Bring a large pot of water and 1 tablespoon salt to a boil over medium-high heat.

Meanwhile, prepare the sauce: melt the remaining butter in a large skillet over medium heat. When the butter melts, add the sage leaves and a sprinkling of salt and pepper. Shake the pan around until the butter lightly browns, then remove the pan from the heat so the butter doesn't burn.

Add the gnocchi to the boiling water and cook them until they rise to the surface, 4-6 minutes per batch. Put the butter back over medium heat if it has cooled. Drain and add the gnocchi to the skillet with the butter and sage and toss to coat. Sprinkle with the Parmesan and serve.