Serves 4

Ingredients

• 1 cups pumpkin/squash puree
• 1 egg yolk
• 1 cup flour
• 1/4 teaspoon salt
• 1 pinch nutmeg
• 2 Tbsp butter
• Freshly grated Parmesan cheese

Directions

• Bring a large pot of salted water to a boil while you prepare the gnocchi.
• Mix the egg yolk into the pumpkin puree. Mix the salt and nutmeg into the flour.
• Mix ¾ of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
• Turn onto a floured surface and Knead the dough for one minute, adding more flour as needed to prevent sticking.
• Divide dough into 2 pieces and roll it out into 2 long thin rolls about 1/2 inch thick.
  Cut the rolls into 1/2 inch pieces and then dust lightly in flour.
• Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2 minutes, remove with a slotted spoon and set aside on a greased baking sheet.
• Heat a large skillet over medium heat and add butter. Once it stops foaming, add the cooked gnocchi and cook, stirring every 2 minutes, until golden and lightly crisped.
• Top with freshly grated parmesan and serve immediately.