If you don’t have access to a ‘Marina di Chioggia,’ you can substitute any creamy, dense winter squash in this recipe.
• 1/2 cups russet potatoes, peeled and cubed, then boiled until tender
• 1 cup puréed ‘Marina di Chioggia’ or other cooked pumpkin
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 teaspoon freshly grated nutmeg
• Few twists freshly ground pepper
• 1/2 to 1 teaspoon salt
• 1-1/2 to 2 cups all-purpose flour
• 6 ounces unsalted butter
• 12 fresh sage leaves, minced
• Salt and black pepper, to taste
1. In a large bowl, mash or rice the cooked potatoes and allow them to cool. With a fork, gently mix in the pumpkin, cheese, egg, nutmeg, pepper, and salt.
2. Add flour a little at a time until you have a smooth, sticky dough.
3. Briefly knead the dough in the bowl, just until the last bits of flour have been incorporated.
4. Bring a large pot of salted water to a rolling boil while you divide the dough into 6 pieces.
5. On a floured surface, roll each piece into a long rope, 1/2 inch in diameter.
6. Cut the rope into 1/2-inch pieces.
7. Roll each piece of gnocchi down the back of the tines of a floured fork to make shallow, sauce-holding grooves.
8. Set the pumpkin gnocchi on a floured baking sheet. Repeat the process with the remaining dough.
9. Immediately begin boiling small batches of gnocchi. They should rise to the surface after a couple of minutes. After they rise, boil for 2 to 3 minutes more.
10. Test a piece from the first batch to make sure it’s cooked through and not gummy, and adjust cooking time accordingly.
11. Remove the pieces with a slotted spoon and add them to a lightly buttered bowl. Keep covered.
12. Meanwhile, heat a skillet to medium-high and add the butter. Let it cook without stirring until the edges begin to brown.
13. Stir in the sage leaves and cook for 30 seconds to 1 minute.
14. Season with more salt and pepper to taste.
15. Pour the butter over the gnocchi and stir to coat. Ladle into bowls and serve.