Ingredients:
- 1 cup pumpkin puree
- 2 eggs
- 5 medium sized potatoes, boiled
- 1/4 teaspoon cinnamon
- 1/8 teaspoon of nutmeg (more than a pinch)
- 2 cups flour all purpose flour (might not need all of it)
- 48 oz chicken broth
- 1/2 pound butter
- 2 tablespoons fresh sage leaves, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Reggiano cheese
- Salt & Pepper to taste
Instructions:
After cooked, then use the ricer on the potatoes and let them cool a few minutes. Now add the puree, cheeses, eggs, cinnamon, nutmeg, salt and pepper and mix well. Slowly add flour 1/2 cup at a time to form a smooth dough (only enough flour until it comes together). Next, knead the dough, but dont overwork it.
Heat up the chicken broth before it boils.
Immediately add the gnocchi to the chicken broth and continue cooking for 3 minutes once they have risen to the top. Remove the gnocchi with a slotted spoon and set aside.
In a pan over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize then add the minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Serve immediately with more Parmesan cheese.
*** By cooking the gnocchi with chicken broth it imparts a more substantial flavor then just using just hot water.
** I have also served these with a raspberry and balsamic sauce. Use fresh raspberries, brown sugar and cook slowly for 10 minutes. Then add about a 1/2 tablespoon of balsamic vinegar and stir. Continue cooking for 5 minutes until all the flavors unite. Finish with a little lemon zest.
* Lastly, you can also substitute sweet potato instead of pumpkin puree.
