Pumpkin gnocchi with sage

Instructions

• COVER unpeeled potato with water in a medium saucepan. Boil, partially covered, until fork-tender, 25 to 35 min. Drain and refrigerate just until cool enough to peel. Peel and pass through a ricer or food mill or mash with a potato masher. Measure out 1 cup (lightly packed); use the rest in another recipe.

• BOIL a large pot of water. Stir 1 cup cooked potato with pumpkin, egg yolk, salt, ginger and nutmeg in a large bowl. Stir until combined. Gradually stir in 1 1/4 cups flour until mixed. Dough should be smooth and barely sticky.  If sticky, mix in more flour, 1 tbsp at a time. Transfer dough to a floured counter. Knead a couple of times, then divide into 3 portions. Roll each into a rectangle, about 5x7 in. and 1/2 in. thick. Using a floured pizza cutter or knife, cut dough into 1x1/2-in. rectangles. Repeat with remaining dough.

• DROP half of gnocchi into boiling water. Cook until they float to the surface, 2 to 3 min. Using a slotted spoon, remove to a serving bowl. Cover to keep warm. Repeat with remaining gnocchi. Discard water.

• MELT butter in same pasta pot set over medium-high. Once butter melts and sizzles, coarsely tear sage and add to butter. Stir until fragrant, about 1 min. Pour over gnocchi, then gently toss.