Roasted Pumpkin Gnocchi with Cinnamon Sage Butter and Toasted Hazelnut Crumble

Ingredients

• •1 1/2 cups roasted pumpkin puree
• •1 large egg
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground cinnamon
• •1/2 cup grated Parmesan cheese
• •2 cups all-purpose flour, plus extra for dusting
• •1/2 cup unsalted butter
• •8 fresh sage leaves
• •1/4 teaspoon ground cinnamon
• •1/2 cup hazelnuts, toasted and chopped
• •1/4 cup grated Parmesan cheese for serving (optional)

Instructions

1. 1

   In a large mixing bowl, combine the roasted pumpkin puree, egg, salt, black pepper, nutmeg, cinnamon, and grated Parmesan cheese.

2. 2

   Gradually add the all-purpose flour, 1/2 cup at a time, until a soft dough forms and is no longer sticky. Be careful not to overwork the dough.

3. 3

   Lightly flour a clean work surface and divide the dough into smaller portions.

4. 4

   Roll each portion into long, thin ropes, about 3/4-inch thick, and cut into 1-inch pieces to form gnocchi.

5. 5

   Optional: Roll each gnocchi over the back of a fork to create ridges for better sauce adhesion.

6. 6

   Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

7. 7

   In a large skillet over medium heat, melt the butter until it begins to foam. Add the sage leaves and cook until crispy, about 2-3 minutes.

8. 8

   Stir in the ground cinnamon and cook for an additional minute. Remove the sage leaves and set aside for garnish if desired.

9. 9

   Add the cooked gnocchi to the skillet and toss to coat in the cinnamon sage butter.

10. 10

    Serve the gnocchi topped with toasted hazelnuts, additional grated Parmesan cheese, and crispy sage leaves if using.