Ingredients

Serves 4, Pumpkin Gnocchi with sage butter and toasted filberts

For the Gnocchi--

• Pumpkin, cooked and riced 1 pound
• Potato, Cooked and riced 2.5 pounds
• Parmesan grated fine 1 cup
• Eggs 2ea
• Egg yolks 2ea
• Flour 2cups
• Nutmeg 2 pinches
• Honey 2 tbl
• Salt/ pepper to taste
• Ricotta cheese 1 ¼ pounds (drain off excess water)

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For the sage butter:

• Hazelnuts toasted,
• skinned and chopped 1/3 cup
• Fresh sage leaves,
• finely chopped 1-1/2 tbl
• Butter ½ # cut into ½ inch pieces
• Lemon juice 3 tbl
• White wine ½ cup
• Water 2 tbl
• Salt and pepper to taste

Directions

For the Gnocchi--

Combine all above ingredients except flour and let rest for 30 min. Slowly incorporate flour and refrigerate for 30 min.

You may have to adjust the amount of flour and potato to get your filling to where it’s not too soggy…you want something between a batter and a bread dough, and it’ll be a little sticky. Use a piping bag (fill it ½ way with the filling, with a 1/3 – ½" opening) and clean kitchen scissors to individually drop gnocchi into salted boiling water (no more than ½ - ¾ " long each, ¼ - ½ " thick), or onto a floured board or pan for later use.

Boil gently 2-3 min or until gnocchi float to the top. Place gently on a plate with a slotted spoon. Follow sauce instructions below. The sauce can be made and held at room temp for a few minutes just before you boil off your gnocchi.

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For the sage butter--

Place lemon juice, water, wine, salt and pepper in a sauce pan and simmer 5-10 minutes, gently, until almost all the liquid has evaporated. Remove the pan from the heat and swirl in the butter bits, one by one, and add the sage. Drizzle over the gnocchi above and sprinkle with chopped filberts