Gnocchi with Pumpkin Brown Butter Sage Sauce

I love gnocchi and, as most people know, it is made with potatoes. But it is also usually made with some wheat flour, which means that it is not gluten free. Gnocchi is very easy to make, but it does take some time. I decided to pair the gnocchi with a homemade pumpkin brown butter sage sauce to incorporate fall flavors.

Ingredients for Gnocchi:

• Roughly 4 potatoes

• 2 large egg yolks

• 1 teaspoon of salt

• 1 ½ to 2 cups of gluten free flower (I prefer Bob’s Red Mill)

Ingredients for Pumpkin Brown Butter Sage Sauce:

• 1 stick of butter

• 12-16 leaves of sage

• Salt

• Pepper

• 1 teaspoon of cinnamon

• ½ teaspoon of nutmeg

• ¼ teaspoon of ginger

• 1/3 cup of pumpkin (canned is fine)

Steps for Gnocchi:

• Preheat oven to 400 F; pierce potatoes, and put in oven until tender, about 1 hour

• Halve the potatoes and scoop the flesh into a bowl (or ricer) and mash (or rice) until smooth

• Stir in egg yolks, salt, and four and stir until dough forms

• Knead dough until smooth, but slightly sticky

• Dust a surface with gluten free flour, cut the dough into four pieces, roll each into ¾-inch-thick ropes

• Cut the ropes into rough ¾-inch pieces; roll each piece against tines of a fork

• Boil a pot of salted water; once boiling, place gnocchi until they rise to the surface, then simmer for two minutes longer

Steps for Sauce:

• In a skillet over medium-high heat, melt butter

• Add sage leaves, salt, pepper, cinnamon, nutmeg, and ginger

• Whisk until butter begins to bubble and brown

• Add pumpkin and a splash of pasta water

• Whisk for a minute or two to combine

Assembly:

• Put gnocchi in the skillet with the sauce and toss a few times until gnocchi is completely covered