Pumpkin Ricotta Gnocchi With Italian Sausage & Wilted Basil

• 1 cup Pumpkin puree (canned or fresh)
• 1/2 cup Ricotta
• 2 Large eggs
• 1/2 cup Cup of Parmigiano-Reggiano, finely grated (plus extra for serving)
• 5 Finger pinch of salt
• 3 1/2 cups Cups of all-purpose flour
• 1 cup Italian sausage - uncased
• 4 tablespoons Unsalted butter
• 1 cup Basil leaves - roughly chopped (plus extra for serving)

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the pumpkin puree, ricotta, eggs, Parmigiano-Reggiano, and salt on medium speed until smooth.
2. Add the flour, one cup at a time, until dough comes together and is no longer sticky to the touch. Use more or less flour, as needed.
3. Line a baking sheet with parchment paper and dust with flour. On a floured surface, divide the dough into 8 portions. Roll each portion into a 1-inch thick tube and cut into 1-inch long pieces. Transfer the cut pieces onto the floured parchment paper.
4. Bring a large pot of salted water to a boil. When the water comes to a boil, carefully add the gnocchi. When they rise to the surface, simmer for 45 seconds longer. Using a slotted spoon, transfer the gnocchi to a strainer.
5. In a large skillet over medium-high heat, cook the sausage for 7-8 minutes, until browned. Remove the sausage from the pan and discard any excess fat. In the same skillet over medium heat, melt the butter. Add the gnocchi and cook each side for 2-3 minutes, until browned on each side. Add the cooked sausage and basil and gently toss until all ingredients are heated through and basil has wilted.
6. Serve the gnocchi with more grated Parmigiano-Reggiano and enjoy!

pumpkin puree, ricotta, eggs, finger, flour, italian sausage uncased, butter, basil

Taken from food52.com/recipes/38048-pumpkin-ricotta-gnocchi-with-italian-sausage-wilted-basil (may not work)