Pumpkin Gnocchi

It seems like the theme these days is pumpkin, and I'm okwith that. This is the first time I'd ever roasted a pumpkin and made a puree for cooking with. I have a couple of cups of puree left in the freezer that I'm going to use for some ravioli or soup.

This recipe was from the October issue of Canadian Living. I grew up reading

Canadian Living and my mom bought me a subscription a few years ago, and keeps renewing it for me. One of the best gifts ever! I look forward to every issue, and cannot think of a recipe I've tried from the magazines or cookbooks that hasn't been successful. This was easy to make, and so good! The pumpkin puree can be used for all sorts of things.

I didn't realize that you don't use Jack-O-Lantern pumpkins, but rather sugar pumpkins to cook with. You could use squash in place of this as well.

Pumpkin Puree

Halve and seed pumpkin or squash (keep the seeds for roasting!). Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350 oven for about an hour, until flesh is browned and tender. Let cool then scoop into a food processor, puree. Refrigerate for up to 48 hours or freeze for up to 3 weeks.

Pumpkin Gnocchi

- 2 cups roasted pumpkin or squash puree

- 1/2 cup finely grated Parmigiano Reggiano

- 1 egg

- 1 tsp salt

- 1/4 tsp freshly grated nutmeg

- 3 cups (approx.) all-purpose flour

Sauce

- 1/3 cup butter

- 1/4 cup pine nuts

- 12 fresh sage leaves

To make Gnocchi: In large bowl, whisk together pumpkin puree, cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups of flour. Stir in remaining flour, 1/4 cup at a time to make a soft, sticky dough.

On well-floured surface with floured hands, roll dough into log; divide into quarters. Take each piece and gently roll and shape into 3/4 inch diameter rope. With sharp knife, cut each rope diagonally into 3/4 inch pieces.

In large pot of boiling salted water, cook gnocchi in 2 batches, stirring gently until it floats to the top, about 3 minutes. Transfer to warm serving dish with slotted spoon.

Meanwhile, in large skillet, melt butter over medium heat. Cook pine nuts until fragrant, and butter begins to brown, about 2 minutes. Add sage leaves and cook until fragrant (less than a minute). Scrape over gnocchi and serve. Deelish!