Pumpkin Gnocchi in Sage Sauce Recipe

Prick holes in potato with a fork and place in a microwave-safe dish. Microwave on high for 6 minutes.

Remove potato from microwave and set aside until cool enough to handle. Peel off and discard skin. Grate potato with a cheese grater. Measure grated potato (you should have approximately 2 cups) and place into a large bowl. Mix in pumpkin puree. Add flour (an amount equal to the grated potato) whisked egg and 1 teaspoon salt; mix until dough just comes together in a smooth but not too sticky ball.

Roll dough on a lightly floured work surface into a rope. Flatten the rope slightly and cut into squares that are just under 1 inch. Dip a fork into oil press lightly onto a square of dough and roll the fork to create a gnocchi shape. Repeat to shape remaining gnocchi.

Bring a large pot of water to a boil. Add remaining 1 teaspoon salt. Working in batches drop gnocchi into boiling water in a single layer and cook until they float to the top 2 to 4 minutes. Remove with a slotted spoon to a plate and repeat with remaining gnocchi. Reserve 1/2 cup of the cooking water.

Melt 4 tablespoons butter in a large skillet over medium heat. Working in batches add gnocchi in single layers to the skillet and fry undisturbed until crispy on one side 3 to 5 minutes. Remove to a plate and repeat with remaining gnocchi.

Melt 2 tablespoons butter for the sauce in the same skillet over low heat. Add garlic and sage; cook until fragrant 2 to 3 minutes. Whisk in heavy cream and flour; stir until the mixture becomes paste-like and light golden brown 3 to 5 minutes. Gradually whisk 2 tablespoons of the reserved cooking water into the flour mixture. Continue to whisk in cooking water 2 tablespoons at a time until sauce is desired consistency. Add gnocchi to the skillet and toss to coat with sauce. Transfer to a serving bowl or serve straight out of the skillet.