Pumpkin Gnocci

 in sage butter

• 1 1/2 c flour
• 1/4 tsp salt and pepper
• 1/8 tsp ground nutmeg
• 1 c canned pumpkin
• 6 quarts water
• 1/2 c butter, cubed
• 4 fresh sage leaves, thinly sliced
• 1 garlic clove, minced

1. In a small bowl, combine the flour, salt, pepper, and nutmeg
2. Stir in pumpkin until blended
3. On a lightly floured surface, knead 10-12 times, forming a soft dough
4. Let rest for 10 minutes
5. Divide dough into four portions
6. On a lightly floured surface,, roll each portion into a 1/2" thick rope
7. cut into 3/4" pieces
8. Press and roll each piece with a lightly floured fork
9. In a Dutch oven,, bring water to a boil
10. Cook in batches for 1-1 1/2 minutes or until they float
11. Remove with a slotted spoon and keep warm
12. In a large heavy saucepan, melt butter over medium heat 
13. Add sage, garlic, and gnocchi
14. Stir to coat

(Note: you can also cook these outside of the boil by cooking them in the sage butter directly)

Makes 4 servings at 394 calories and 41 carbs each