Pumpkin Gnocchi

Submitted by Sam_I_Am.

• 1/2 large Pumpkin
• 4 Russet Potatoes
• 2 Eggs
• Salt
• Nutmeg
• Flour
• Sage
• Butter

Roast the pumpkin and the potatoes. Mash together with the egg, salt, and nutmeg.

Add flour till it becomes a loose dough. It took like 4 or 5 cups before I got there.

Flour a huge counterspace (Note: I don't HAVE a huge counterspace. ) and cut off about a cup of flour and roll it into a long snake, about 1" thick. Cut into 1" dumplings and freeze on cookie sheets.

After a few hours, you can bag them and save till later. (I ended-up making 300 gnocchi. The picture below might be half. Good thing they keep for months. )

Boil in water till they float to the surface. Remove and toss with oil.

Brown butter and sautee sage and gnocchi.

Serve with standard side salad.