THANKSGIVING Pumpkin gnocchi recipe

INGREDIENTS FOR 4 PERSONS

• 1 ½ cups pumpkin, cubed
• 1 tbsp. extra virgin olive oil
• 1 egg yolk
• ¼ tsp. nutmeg
• 1/3 cup Grana Padano cheese, very finely grated
• 1 ½ cups all-purpose flour, plus 1/3 cup for kneading
• 2 tsp. sea salt
• 5 tbsp. butter
• ¼ cup sage leaves
• salt and pepper

METHOD 

• Preheat the oven to 350.
• In a bowl, toss the cubed pumpkin with olive oil, salt and pepper. 
• Arrange in a baking sheet, and bake until they’re tender and golden about 15 to 20 minutes.
• Remove from the oven, let cool down to warm, and puree using a food processor. 
• In a bowl, mix 1 cup of the pumpkin puree with the Grana Padano cheese, egg yolk and nutmeg, until incorporated. Slowly add in the flour, mixing and forming a soft dough ball. 
• Working on a floured surface, cut the dough into equal pieces, then roll them out into ropes of about ½ inch thick. Add more flour as needed as you go along. Cut each rope into small pieces, about ½ inch wide.  They should resemble small, plump pillows.
• Optional: using a fork dipped in flour, mark the gnocchi with the tines of the fork by rolling it and gently pressing down.
• Transfer to a floured baking sheet.
• Boil a large pot of salted water, and start adding the gnocchi, a few at a time, stirring once in a while. Once they rise to the surface, cook for an additional 30 seconds, then remove with a slotted spoon or skimmer. Set aside on a pan or large plate while you work on your sauce.
• Heat a large saucepan until hot, then add the butter. Once the butter has melted completely, add the sage and stir. Leave it for about ½ minutes, until fragrant, then add the gnocchi and toss till golden. Serve with a good amount of grated Grana Padano.