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Pumpkin Gnocchi with Sage

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1-2 Large Baking Potatoes, about 14-16oz total
15 oz Can Pumpkin Puree
2 Eggs
3 Cups All-Purpose Flour
1 Tsp Ground Nutmeg
1 1/2 Tsp Salt
1 Tsp Black Pepper
8 Tbsp Butter
20-25 Sage Leaves, sliced into thin ribbons
Grated Parmesan Cheese, for topping


  1. Bring a small pot of water to a boil. Peel and slice the potato. Boil until soft and you can easily pierce the potato with a fork.
  2. Drain the water from the pot. Rice the cooked potato into a large bowl. Let cool slightly.
  3. Add the pumpkin and eggs to the potato. Stir to combine.
  4. Add the flour, salt, pepper, and nutmeg, and stir to combine. Stir until the mixture forms a ball.
  5. Flour the counter liberally. Place the dough on the counter and knead for about 30 seconds. Divide the dough into 6-8 pieces.
  6. Roll each piece into a long rope that is about 3/4 to 1-inch thick. Cut each rope into 1-inch pieces.
  7. Bring a large pot of water to a boil. Boil the gnocchi in batches; the dough will cook for about 3 minutes, then rise to the surface of the water and cook for another 1 minute. Remove with a slotted spoon and place in a bowl. Repeat until all gnocchi has been cooked.
  8. Melt the butter in a large skillet. Once melted, add the sage. Continue to heat the butter over medium-low heat until it starts to brown, then immediately remove it from the heat.
  9. Add the gnocchi to the butter and toss to coat.
  10. Serve warm, garnished with parmesan cheese. Serves 4-6.
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