300g fresh pumpkin, cooked and mashed, drained for 1 hour
1/2 cup ricotta, full fat, hung overnight
1 1/4 cup all purpose flour, sifted
1/3 cup parmesan, grated
1 egg
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg, ground
1/2 cup butter
8 sage leaves
Salt and pepper, to taste
Instructions:
In a bowl, combine the pumpkin, ricotta, flour, parmesan, beaten egg and spices. Carefully mix with a wooden spoon or by hand. Depending on the moisture in the pumpkin, you may need to add a bit more flour, 1 tbsp at a time. Dough should be soft but not too sticky.
Dust a work surface with flour, then cut the dough into 5 sections. Working one section at a time, roll out into 2/3" thick ropes, then cut into desired size. Remember, they will increase in size by 1.5x after being cooked. Set aside.
Bring a large pot of salted water to a rolling boil. Once boiling, drop the gnocchi into the water.
While the gnocchi is cooking, place a pan over medium high heat and add the butter. Once the butter is melted, add the sage leaves and turn to low, watching as to not burn the butter.
When the gnocchi begin to float, allow to continue to cook for another 1 minute and then remove from the water. Carefully place the gnocchi in the pan with the sage butter. Season with salt and pepper, then toss to coat.
