PUMPKIN GNOCCHI
Steps:
- 1. Bring a large pot of salted water to a boil. Let this simmer while you make the gnocchi. 2. Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. At this point the dough should be very sticky, and almost impossible to work. Add more flour, one half cup at a time, until the dough is pliable enough to shape into a large log. It will still be a sticky but soft dough that will be rollable. Add more flour if needed but not more than 4 cups. Cover the dough with a damp towel. 3. Form the gnocchi on a large floured work surface. Cut the dough log into four equal pieces. Cut each of those pieces in half. Roll these smaller pieces of dough into a snake about 1/2 inch thick then cut it into 1 inch diameter disks. 3. If a ridged texture is desired (and you have the inclination), dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnocchi drop back to the work surface. Repeat this process with the remaining pieces of dough. 4. Working in small batches to eliminate sticking, gently pick up the gnocchi with a metal spatula and drop them into the simmering water. Increase the heat to a rolling boil. Boil the gnocchi until they float, then remove them with a slotted spoon. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don't stick together. Repeat with the remaining gnocchi. 5. When all the gnocchi are boiled, heat the butter in a large skillet over medium-high heat. When the butter stops frothing, add enough gnocchi to the pan to cover it in one layer but do not crowd. Fry undisturbed for 90 seconds. Sprinkle half the sage over the gnocchi. Cook for another minute, then turn out onto plates. Repeat with the remaining gnocchi. 6. The finished gnocchi may be kept warm on a baking sheet in a warm oven until all the batches are done.
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