First, I quarted the pumpkins, scraped out the seeds and roasted them in the oven at 350F for about one hour and 15 minutes.
Pumpkin Gnocchi with Sage Butter Sauce
3 cups puréed pumpkin
1 egg, lightly beaten
3 cups flour
1/4 tsp cinnamon
1 tsp salt
4 tbsp butter
2 tbsp olive oil
1 clove garlic, peeled
Several fresh sage leaves (about 10)
Parmesan cheese for serving
In a bowl, mix the pumpkin and egg. Stir in the flour, cinnamon, salt and pepper. Knead briefly on the counter to incorporate all the flour. Wrap in plastic and place in the freezer for 30 min. (If you want to rest the dough longer than 30 min, place it in the refrigerator.)
Bring a pot of water to boil.
Using a teaspoon, scoop up a ball of dough, roll it off the teaspoon with your fingers and drop it into the boiling water. You must dip the teaspoon in a glass of cold water between each scoop to prevent sticking. When the gnocchi float to the surface, scoop them out of the boiling water with a slotted spoon. Reserve in a serving bowl. Working in batches, cook the gnocchi until the dough is used up.
Meanwhile, melt the butter, oil, garlic and sage. Before serving, remove the garlic. Pour the butter mixture over the gnocchi and toss lightly to coat. Serve sprinkled with parmesan cheese.