Pumpkin Gnocchi

Portion size:  8 servings

Credits :  Canadian Living Magazine: October 2010

INGREDIENTS

1/3 cup butter

1/4 cup pine nut

12 fresh sage leaves

Gnocchi:

2 cups roasted pumpkin purée OR

2 cups roasted squash purée 

1/2 cup grated Parmesan cheese

1 egg

1 teaspoon salt

1/4 teaspoon ground nutmeg

3 cups all-purpose flour (approx)

METHOD

Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.

On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.

In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.

Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.

Add sage leaves; cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.