6 cups fresh pumpkin, roasted with nutmeg and mashed
1 bag all-purpose flour
4 tablespoons butter
1 bunch fresh sage (8 to 10 leaves)
Juice of ½ lemon
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
For the gnocchi:
Sprinkle a handful of flour over a hard surface such as granite, marble or wood. When pumpkin has cooled, put it in a mound on floured surface. You want it to resemble a volcano, with a shallow hole on top. Crack egg into hole and sprinkle about ½ cup of flour onto pumpkin mound. Flour hands and begin working pumpkin, egg and flour together. Little by little add more flour (½ cup at a time) and knead. Continue adding flour and kneading until dough does not stick to your fingers. As soon as it doesn’t stick, stop kneading to avoid tough gnocchi. Cut 2-inch pieces from dough and roll into long, snake-like cylinders. Cut 1-inch, pillow-like pieces and set aside on floured surface. Boil water in a large pot with salt. Once boiling, lower to a soft boil. Carefully place gnocchi in water and stir to prevent from sticking to one another. Cover and cook on low for 2 minutes. All gnocchi should rise to top of water when done. Remove with slotted spoon and place in saucepan with sauce.
For the sauce:
Melt butter in saucepan and cook on medium-low heat until it looks golden brown. Add sage leaves and stir for about 1 minute. Remove from heat. Add lemon juice. Toss gnocchi in sauce with grated cheese. Season with salt and pepper to taste and serve.