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@joyfulhomecooking Pumpkin-Shaped Gnocchi For Pumpkin Gnocchi: •1 1/2 cups all-purpose flour •1 large russet potato, peeled and cut into large chunks •1 cup pumpkin puree •1 tsp salt •1/8 teaspoon ground nutmeg (Optional) For Pumpkin Sauce: •1 tbsp unsalted butter •1 medium onion, finely chopped •5 to 6 garlic cloves, chopped •3/4 cup milk •1/2 cup heavy cream •3 tbsp pumpkin purée •1/4 cup Parmesan cheese •Pinch of salt •1/8 teaspoon black pepper Method: 1.Place potatoes in a medium pot, cover with 1 inch of water, and bring to a boil. Reduce heat, simmer for 20-30 minutes until easily pierced with a fork. Drain, reserving 1/4 cup starchy water, and let cool to room temperature. 2.Mash potatoes finely using a potato masher. Measure 3/4 cup packed potatoes, saving the rest for later. 3.On a clean surface, mix mashed potatoes with all-purpose flour, pumpkin, and salt. Knead until a soft, slightly sticky dough forms. Add flour or reserved starchy water as needed. 4.Once smooth, knead dough briefly. Shape into a 1/2 to 1-inch tall rectangle, cut horizontally into slices, roll each into a 1/2” diameter rope, and cut into gnocchi. You can also shape the gnocchi into pumpkin shapes using a knife if desired. 5.Bring a large pot of salted water to a boil. When the pot of water boils, add gnocchi and stir to prevent sticking. Boil until they float, then let sit for 30 seconds. Using a slotted spoon, transfer cooked gnocchi to the skillet and crisp in the sauce for a few minutes. Pumpkin sauce In a medium skillet over medium heat, melt butter. Add onion, cook until translucent, then add garlic and cook for 2-3 minutes. Add milk, cooking cream, Parmesan cheese, salt, pumpkin purée, and black pepper and let it cook . Place the pumpkin gnocchi into the sauce and serve! #fallrecipes #pumpkin #gnocchi ♬ Beethoven Moonlight Sonata-High Sound Quality - Amemiya