Pumpkin Gnocchi With Dragon's Breath Sauce

• 3 cups cooked fresh pumpkin (substitute with 26oz/800ml can cooked pumpkin)
• 1 large baking potato
• 1 tablespoon butter
• 1 12 cups unbleached all-purposed flour, plus more for dusting
• 1 teaspoon salt
• 1 egg, beaten
• 1 pinch nutmeg
• 1 pinch five-spice powder
• 1 cup white wine
• 1 tablespoon finely minced shallot
• 1 cup heavy cream
• 1 cup pumpkin puree (canned or fresh cooked)
• 4 ounces dragon's breath blue cheese, rind removed
• 14 teaspoon ground nutmeg
• 14 teaspoon ground coriander
• 14 teaspoon Tabasco sauce
• salt

1. Allpw pumpkin and potato to come to room temperature.
2. Puree pumpkin with butter in food processor until smooth, put through a ricer or food mill.
3. Scoop out baked potato; aslo put through ricer or food mill, into same bowl as pumpkin,.
4. In large bowl, combine flour and salt.
5. Make a well in center of flour; add the pumpkin-potato mixture, and egg.
6. Work into flour by hand until the mixture can be formed into a ball.
7. On a lightly floured surface, knead mixture for 4 or 5 minutes, until soft and smooth.
8. Divide dough into 4 pieces; using your palms, roll each piece into a sausage shape about 1/2 inch in diameter,.
9. Cut into 1-inch lengths.
10. Dust lightly with flour, and press against the tines of a fork while making a small indentation with your finger on the other side.
11. Reserve on a lightly floured surface until ready to cook.
12. In a large pot of salted, boiling water, cook gnocchi for 3-5 minutes, or until tender but still slightly firm, Remove from water and cool.
13. DRAGON'S BREATH SAUCE:.
14. In a small saucepan comine wine and shallots.
15. Reduce by half over medium heat, Add cream and again reduce by half.
16. Add remaining ingredients, and stir until cheese melts and sauce is smooth, add salt if necessary.
17. Remove from heat and reserve.
18. Melt butter in a large non-stick frying pan on medium-high heat.
19. Add the cooled, drained gnocchi to pan, season with salt and pepper; fry, stirring often, until gnocchi starts to brown a bit (about 4-5 minutes).
20. Add white wine to pan to deglaze it a bit, then add sauce.
21. Toss to combine and reheat the sauce - it should not be too thick (thin with a little water or wine if desired).
22. Sprinkle basil leaves over dish and serve immediatley.

pumpkin, baking potato, butter, flour, salt, egg, nutmeg, fivespice powder, white wine, shallot, heavy cream, pumpkin puree, ground nutmeg, ground coriander, tabasco sauce, salt

Taken from www.food.com/recipe/pumpkin-gnocchi-with-dragons-breath-sauce-391574 (may not work)