Ingredients
1-1/2 cups all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg1 cup canned pumpkin6 quarts water1/2 cup butter, cubed4 fresh sage leaves, thinly sliced1 garlic clove, minced
Preparation
In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes.
Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm.
In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.
