Pumpkin Gnocchi with Sage

For the Pumpkin Gnocchi:

Mix the pumpkin, 1 ½ cups of the flour, the cheese, sage and nutmeg in a large bowl with a spatula or wooden spoon. Spread the remaining » cup of flour on a flat work surface and knead the dough, using a pressing and folding motion, until well mixed, as if you were making bread. The dough should not be kneaded too long. The longer the dough is kneaded the more flour it will absorb, resulting in heavier gnocchi. Move quickly and lightly, as the dough will stick to your hands if you press too hard.

Cut the dough into 4 equal pieces and roll them on the floured surface to form a ¾-inch (2-cm) thick rope. With a sharp knife, cut the dough ropes into ½-inch (1.5-cm) pieces.

Place the finished gnocchi on a lightly floured baking sheet and refrigerate until you’re ready to cook them. If you are preparing the gnocchi to be served at a later date, they can be frozen. Simply place the baking sheet of gnocchi in the freezer. Once they are frozen solid, transfer them to freezer bags for up to 1 month. (Follow the same steps for cooking as you would if they were unfrozen.)

To cook the gnocchi, drop them into a large pot (the wider the pot the better) of boiling water. Stir them gently with a spoon, as they will initially fall to the bottom of the pan and may stick. After the gnocchi float to the top of the water, cook them for 2 minutes longer and then remove to a large bowl filled with warm water. Cook all the gnocchi before beginning the sauce.

For the Sage sauce:

Place all the sauce ingredients except the cheese in a large (12-inch) (30-cm), nonstick sauté pan set on medium-low heat. Stir well and cook for 5 minutes.

Add the gnocchi to the sauce in the pan, using a slotted spoon to lift them from the bowl of warm water. Toss the gnocchi in the sauce over medium heat for 3 minutes.

Spoon the gnocchi into serving dishes and top each with 1 tablespoon of the grated cheese. Pour any sage butter remaining in the sauté pan over the gnocchi.