Ingredients:

  • 1 lb (450g) russet potatoes, scrubbed
  • 1 cup (225g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1/2 teaspoon (2.5ml) ground nutmeg
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1-1 1/2 cups (120-180g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (15g) fresh sage leaves, roughly chopped
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Boil potatoes until tender. Drain and allow to cool slightly. Peel potatoes and rice them while still warm (or mash thoroughly).
  2. Combine riced potatoes, pumpkin puree, egg, nutmeg, salt, and pepper in a large bowl. Gradually add flour, mixing until a soft, slightly sticky dough forms. Turn dough out onto a lightly floured surface and knead gently. Wrap in plastic wrap and chill for at least 30 minutes.
  3. Divide dough into several portions. Roll each portion into a long rope (about 1/2 inch thick). Cut the rope into 1-inch pieces. (Optional) Roll each piece over a gnocchi board or fork tines for ridges.
  4. Bring a large pot of salted water to a boil. Drop gnocchi into boiling water in batches. Cook until they float to the surface, plus 1 minute. Remove with a slotted spoon and drain.
  5. Melt butter in a large skillet over medium heat. Add sage leaves and cook until butter is browned and fragrant, about 3-5 minutes. Watch closely to avoid burning!
  6. Add cooked gnocchi to the skillet with the sage brown butter sauce. Toss to coat. Stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately, garnished with more Parmesan cheese.