1 medium/large russet potato
1 cup pumpkin puree
1 3/4 cup all purpose flour
1 tsp salt
Sage Butter Sauce
2 tbs butter
Sage leaves, cut in thin strips
Clove of garlic (i used 3)
Bake the potato and then pull off the skin. Once it's cooled enough to touch, you can grate it or use a ricer (much easier) to get about 1 1/2 cups of potato.
For the gnocchi dough, mix the potato with the pumpkin puree. Then on a clean surface pile up your flour. Make a well in the center and crack the egg, sprinkle some salt on it, then whisk it with a fork. This is where it gets a little hands on. Mix the potato/pumpkin mix into the flour/egg mix. Try not to overmix since that leads to tough gnocchi. When it's mostly together, form it into a loaf.
Cut off sections of the loaf and roll into a long rope. Cut the rope into bite size pieces. I had to add a little more flour so they didn't stick to each other and i used a scraper to make clean cuts, although a knife would also work.
Bring a large pot of water to a boil and add the gnocchi, one at a time, until you have enough that it fills the bottom without overlapping. When the gnocchi rise to the top of the water, they're cooked.
While i was getting the water boiling, i melted the butter in a large skillet, threw in the chopped garlic and ribboned sage leaves. The heat was on low so nothing would burn.
As soon as the gnocchi floated to the top, i scooped them out and put them right in the sage/garlic pan. Once they got a bit browned i put them in the serving dish. It did take 3 batches in the boiling water to make a full bowl, but the dough goes a long way. Drizzle and mix with the extra butter, sage leaves and garlic, sprinkle with course ground sea salt and serve!
October's featured wine is Flintlock White! Our Chardonel has similarities to it's more known cousin, the Chardonnay, but is lovely in it's own right. This versatile semi dry white will pair well with many dishes and, since pumpkins are everywhere in October, we decided to show this by pairing it with a rather odd main dish. The sweetness of the pumpkin compliments the dryness of the Chardonel making for an upscale fall dish that will surely impress friends and family.