From your share:
9 ounces of roasted kabocha squash, cut into chunks (you can use regular pumpkin)
From your kitchen:
1 tablespoon of olive oil
2 large russet potatoes, boiled
2 egg yolks
1 cup of flour
pinch of salt and a pinch of nutmeg and cinnamon
1/2 stick of butter
From your garden:
8 fresh sage leaves
After you have roasted the pumpkin (cut it into chunks, drizzle with olive oil and roast for about 20 minutes in a 400 degree F oven), mash the potatoes and cooked pumpkin meat together in a large bowl.
You can push the mixture through a strainer, unless you don’t mind a few pumpkin chunks in your gnocchi, in which case, you could skip this step and just stir in the egg yolks.
Combine the flour, salt and spices in another bowl and add about a half cup worth at a time into the pumpkin mixture, using a masher or your hands to combine.
Separate the dough into four equal parts, rolling each dough ball into a 1/2 inch log on a lightly floured surface.
Cut each log into 1 inch long pieces (they sort of look like marshmallow pillows), pressing gently on them with a fork to create little ridges. Place the individual gnocchi onto sheets of parchment paper.
To make the sage butter, heat the butter in a pan over medium heat until it begins to sizzle, then add the sage leaves, allowing them to crisp. Lower the heat and keep warm while you cook the gnocchi.
Bring a pot of water to a boil, salt and add the gnocchi gently. They’ll cook for about 2-3 minutes and you’ll know they’re done once they all float to the top. Scoop out the gnocchi with a slotted spoon and place in a bowl. Pour in the sage butter and gently toss to combine.
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