Instructions

1. Grate the potato until you have about 1 1/2 cups of potato shreds.
2. In a prep bowl, mix potato shreds with pumpkin puree.
3. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center.
   

   

   
4. Make a well in the center and crack the egg into it. Sprinkle salt on top.
5. Whisk the egg thoroughly.
   

   

   

   
6. Mix all ingredients into a dough with your hands. When it starts to come together, form the dough into a tidy loaf.
   

   

   
7. Cut off slices of the mound and roll each one into a long strip. Cut the strip into bite-sized pieces. Coat the gnocchi with flour to prevent sticking, and place them on a plate or sheet of wax paper.
   

   

   
8. Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water, working in batches.
9. When the gnocchi rises to the top of the pot, remove with a strainer or slotted spoon. Set aside.
   

   

   
10. Melt butter in a large skillet. Pan fry the gnocchi until each side has a nice golden hue. Remove gnocchi and set aside covered.
    

    
    
    

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Sage & Browned Garlic Butter

• 2 tablespoons butter
• 10-15 sage leaves
• 1 smashed clove of garlic

1. In the same pan used for the gnocchi, add butter, garlic clove, and sage leaves. When the sage leaves are starting to get crispy, remove from heat and place on a paper towel. You will chop them up after a few minutes cooling.
   

   

   

   
2. Keep the butter moving as it reaches a nice brown color. Keep a close eye on it, being careful not to burn it. When it is brown, remove the garlic clove and remove the pan from the heat.
3. Chop the garlic and sage leaves and mix back into browned butter.
   

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Assembly

Return the gnocchi to the pan with the butter over very low heat to coat the gnocchi and warm everything through. Serve hot as a side or main dish.

Notes: The dough and the prepared gnocchi both freeze well, so you may prepare smaller batches as needed.