1 1/2 cups russet potatoes, peeled, then boiled until tender
1 cup pumpkin or squash purée (Pumpkin Purée Recipe)
1/4 cup grated Parmesan
1/4 tsp freshly grated nutmeg
Few twists freshly ground pepper
1/2 to 1 tsp salt
1 1/2 to 2 cups unbleached, all-purpose flour
6 ounces (1 1/2 sticks) unsalted butter
About 12 fresh sage leaves, minced
Kosher salt and ground black pepper, to taste
In a large bowl, mash or rice the potatoes and allow them to cool. With a fork, gently mix in the remaining ingredients except flour, butter and sage. Add flour a little at a time until you have a smooth, sticky dough. Briefly knead the dough in the bowl just until the last bits of flour have been incorporated.
Bring a large pot of salted water to a rolling boil while you divide the dough into 6 pieces. On a floured surface, roll each piece into a long rope, one-half inch in diameter. Cut the rope into half-inch pieces. Roll each piece of gnocchi down the back of the tines of a floured fork to make sauce-holding shallow grooves. Set the pumpkin gnocchi on a floured baking sheet. Repeat the process with the remaining dough. Immediately begin boiling small batches of gnocchi. They should rise to the surface after a couple of minutes. Once they rise, boil for 2 to 3 minutes more. Test a piece from the first batch to make sure it is cooked through and not gummy, and adjust cooking time accordingly. Remove the pieces with a slotted spoon and add them to a lightly buttered bowl. Keep covered.
Meanwhile, heat a skillet to medium-high and add the butter. Let it cook without stirring until the edges begin to brown. Stir in the sage and cook for 30 seconds to 1 minute. Season with salt and pepper. Pour the butter over the gnocchi and stir to coat. Ladle into bowls. Serves 6 to 8.
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