These were actual pumpkin, as opposed to butternut squash, which I just find easier to work with. Ed wandered in to the kitchen as I was puréeing the pumpkin, and noted that there was a giant bowl full of orange goo - yes, that is how pumpkin gnocchi are made! We ate these in a browned butter sage sauce, with some caramelized onions and little sopressata bits, and they were delicious. A+ on the Ed-rating, too. You could probably do some other sauce; a creamy something or other would be tasty, for sure, but this one worked very nicely.
Pumpkin Gnocchi
Made enough for two
1C pumpkin puree (I used homemade puree, I imagine stuff out of a can would be a bit denser)
1.5C flour
2 egg yolks
~1/2tsp kosher salt
Mix the pumpkin and egg yolks and salt. Add the flour, until you have a dough that you can roll out. Divide it into 2-4 balls, and roll into ropes, on a very well-floured surface. You want your dough to still be really loose. I found I more sort of stretched and pinched the dough, rather than rolled it. Cut the ropes into chunks, and sprinkle with more flour. You want these guys well-enough floured that they don't stick to each other when you drop them in the water.
Get a big pot of water boiling. The bigger the pot, the less likely the gnocchi are to stick to each other in the water.
Sage brown butter sauce
1 onion, diced
some sopressata, or bacon, diced
1 bunch of sage, chopped coarsely
2-3 tbs butter
Put the sopressata in a pan. Once it's leaked out enough grease, add the onions. Cook those together until the onions are mostly caramelized and the sopressata is crispy. Remove from pan.
Melt butter in pan. Once it's barely started to brown, add the sage. Cook until the sage is crispy and the butter is browned. Add to the onions and sopressata.
Cook the gnocchi for ~2-3 minutes. They're done when they float to the top of the water. You may have to cook them in batches.
Put gnocchi on a plate, pour on sauce, toss to combine, and serve. Parmesan cheese optional, but delicious!
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