Ingredients
1 cup mashed potatoes (without added milk and butter)2 cups all-purpose flour1 large egg, lightly beaten1 cup canned pumpkin2 teaspoons minced fresh sage1/2 cup butter, cubedSAUCE:6 fresh sage leaves1 garlic clove, minced1 tablespoon all-purpose flour2 tablespoons heavy whipping creamShaved Parmesan cheese1/4 teaspoon salt
Preparation
In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon, reserving 3/4 cup pasta water.
In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute.
Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup pasta water to moisten. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese.
