Ingredients: ■1 (15 oz.) Can Pumpkin Puree (drain excess water) ■Salt & Pepper ■Dash Of Nutmeg ■2 3/4 Cups All-Purpose Flour ■1/3 Cup Melted Butter ■6-7 Finely Chopped Sage Leaves ■1 Large Clove Garlic, Minced ■Freshly Grated Parmesan Cheese
Directions: 1.Mix together the flour, pumpkin and seasonings to make a soft dough. 2.Add additional flour if the dough is sticky or does not hold together. 3.Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter. 4.Cut the rope into 1 inch pieces and roll each lightly along the floured surface. 5.Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them. 6.Bring a large pot of lightly salted water to a slow boil. 7.Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.
Sauce 1.Place the butter in a small saucepan and heat. 2.Add the garlic and sage. 3.Remove gnocchi from the water, mix with the butter sage sauce, and serve topped with the freshly grated cheese.
Notes: Be careful not to overwork or overknead the dough; you simply want to incorporate the flour into the pumpkin puree
"Acceptance doesn't mean resignation. It means understanding that something is what it is and there's got to be a way through it."--Michael J. Fox
