Pumpkin Gnocchi with Brown Butter & Sage

Directions

1. Place (skin on) potato in microwave for ~ 6 minutes to cook. Allow to cool completely Place large pot of salted water on stove to boil
2. Cut potato in half and using a box grater, grate potato flesh into a large mixing bowl. Discard skin
3. Add pumpkin puree, egg, nutmeg, 1 1/2 cups flour, salt and pepper to bowl
4. Using a fork, mix until dough is just combined. Do not over mix
5. If dough needs more moisture, add cold water 1 tsp at a time
6. Lightly flour large cutting board with remaining flour and place dough onto board
7. Cut dough into 8 equal pieces
8. Using one piece at at a time, use hands to roll dough into 1 inch thick log
9. Use a sharp knife and cut log into equal 1 inch long "squares"
10. Repeat process with remaining dough
11. Once pot of water is boiling, add gnocchi to pot in batches
12. Boil until gnocchi start to float, about 3 minutes, then remove from water with a slotted spoon. Place on large plate or cookie sheet Continue boiling batches of gnocchi
13. Once finished, add butter and sage to large sauté pan over medium-high heat
14. Allow butter to cook, stir frequently, until light brown and bubbly (about 3 minutes) Important - do not allow butter to become too brown as it will burn
15. Add gnocchi immediately to brown butter sauce and mix well. Serve immediately and enjoy!