Pumpkin Gnocchi with Maple Sage Butter

Instructions

1. Bake potato until fork tender then let cool.
2. Rice or grate potato into a large bowl. Discard skin.
3. Add strained ricotta, egg yolks, pumpkin, flour, salt and half of Parmesan cheese to potato. Fold together until combined.
4. Dust work surface with flour and turn out dough onto it. Cut into 4 to 5 workable pieces.
5. If dough is dry, add more pumpkin or water a tablespoon at a time until dough is firm and not tacky.
6. Gently roll each piece into a 3/4-inch log, then cut into 1-inch gnocchi. Place on a flour dusted baking sheet and place in freezer.
7. Repeat with remaining dough adding each batch to baking sheet in freezer (additional baking sheet may be necessary). Keep gnocchi in freezer until water begins to boil.
8. To cook gnocchi, bring a large pot of salted water to a boil. Working in batches, very quickly blanch the gnocchi about 1 minute, then remove to a sheet pan and drizzle with oil.
9. Place a large nonstick sauté pan over high heat. Add oil and sage and heat.
10. Add blanched gnocchi and allow to crisp on one side about 2 minutes, then toss and cook an additional 2 minutes.
11. To finish, add maple syrup and butter, toss until butter is melted. Serve with remaining Parmesan cheese.