Pumpkin Gnocchi With Hazelnut Sage Butter - cooking recipe

Ingredients

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

Preparation

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.
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.
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.).
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.
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.