Ingredients:

  • 1 lb (450g) Russet potatoes, peeled and quartered
  • 1 cup (240ml) Pumpkin puree (leftover, naturally!), not pumpkin pie filling
  • 1 large egg, lightly beaten
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups (180g) All-purpose flour, plus more for dusting
  • 1/2 cup (113g) Unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions:

  1. Boil potatoes until fork-tender. Drain well and immediately rice or mill the potatoes while hot.
  2. In a large bowl, combine the riced potatoes, pumpkin puree, egg, nutmeg, salt, and pepper.
  3. Gradually add the flour, mixing until just combined. Be careful not to overmix! The dough should be soft and slightly sticky.
  4. Turn the dough out onto a lightly floured surface. Gently roll into a long rope (about 1 inch thick). Cut the rope into 1-inch pieces. Optionally, roll each piece over a gnocchi board or the back of a fork to create ridges.
  5. Bring a large pot of salted water to a boil. Drop the gnocchi in batches. They are done when they float to the surface. Cook for an additional 1-2 minutes after they float. Remove with a slotted spoon and set aside.
  6. In a large skillet, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty brown color and smells fragrant (about 5-7 minutes). Watch carefully – it can burn quickly!
  7. Add the sage leaves to the brown butter and cook for 1 minute, until fragrant.
  8. Add the cooked gnocchi to the skillet with the brown butter sauce. Toss gently to coat.
  9. Divide the gnocchi among plates. Top with grated Parmesan cheese and a sprinkle of black pepper. Serve immediately. This dish is the perfect answer for what to make with leftover pumpkin puree.