Ingredients:
1 small pumpkin or squash
1 teaspoon sea salt, plus more for water
¼ cup nutritional yeast
2 cups flour, as needed plus more for sprinkling
4 tablespoons butter
5 sage leaves
2 smashed cloves of garlic
2 tablespoons flour
2 tablespoons heavy whipping cream
1/2 cup starchy water (leftover from boiling the gnocchi)
Freshly grated Parmesan cheese
Directions:
Preheat oven to 350.
Slice the pumpkin in half and scoop out the seeds. Place it cut side up on baking sheet. Bake for one hour. Remove pumpkin from oven and let cool until you can handle it then scoop the flesh out of the skin into a bowl. Let it cool till it stops steaming but is still warm to the touch.
Bring a pot of water to boil with a generous tbsp of salt.
To the pumpkin add 1 teaspoon of salt, the nutritional yeast and a cup and a quarter of the flour. Stir together. Add more flour, a quarter cup at a time until you get a soft dough that you can roll into a rope.
Once your happy with the consistency, roll the dough into ropes and cut it into one inch pieces. Keep them under a towel until you finish rolling out and cutting all the dough. Drop them into the boiling water and give them 2 – 3 more minutes after they float to cook all the way through (I did this in about three batches. Don’t crowd them in the water) then drain them, reserving a cup of the cooking water.
In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. Add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan.
boymomfoodie.mom 