Pumpkin Gnocchi With Hazelnut Sage Butter

• 2 -3 cups pumpkin puree or 2 -3 cups butternut squash puree
• 1 egg (optional)
• salt & freshly ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 - 2 cups flour (or more)
• 8 tablespoons butter
• 24 sage leaves
• 2/3 cup shredded parmesan cheese
• 1/2 cup chopped toasted hazelnuts

1. If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture.
2. Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough.
3. Form dough into a long roll (or two) about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
4. Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.) Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl.
5. Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently.

pumpkin puree, egg, salt, freshly grated nutmeg, flour, butter, sage, parmesan cheese, hazelnuts

Taken from www.food.com/recipe/pumpkin-gnocchi-with-hazelnut-sage-butter-226721 (may not work)