Gnocchi
2 russet potatoes (cooked and peeled)
1 can (14oz) pumpkin puree
2 eggs
3 1/2 cups all purpose flour
1 tsp salt

4 tbsp butter – for pan frying

Butter Sauce:
4 tbsp butter
3 cloves of garlic, minced
1 tbsp dried oregano or Sage
2 tbsp flour
4 tbsp heavy whipping cream
1 – 2 cups gnocchi cooking water

Shredded Parmesan

Prep the potatoes. Typically I use leftover potatoes but if making specifically for this recipe, microwave until cooked through. Discard the peel. Press potato through a potato ricer.

Add in pumpkin, eggs, salt and flour and mix. Bring the dough together. If still wet, add more flour. Let rest until you are ready to shape the gnocchi.

Bring a large pot of water to a boil and add salt (about 2 tbsp).

Shape the gnocchi. Roll, cut and shape into desired sizes and cook once the water has been boiled. May have to boil in two stages, as this is a lot of gnocchi and we had a few boil overs until we changed the size of the pot.

Reserve at least 2 cups of cooking water and drain the rest of the gnocchi. In a high sided saute pan, melt 2 tbsp butter and saute 1/2 of the gnocchi for about 2 minutes. Pour into a serving dish and repeat with the remaining 2 tbsp butter and gnocchi. Set all gnocchi aside and work on the sauce.

In the high sided saute pan, melt another 4 tbsp butter. Once melted, add the herbs and garlic and cook for 1 minute. Then add in the flour and cream and whisk. Slowing add in the cooking water until you have the desired consistency. Pour the sauce over the gnocchi and top with shredded parmesan.

Optional – Add spinach, peas, zucchini, chunks of squash.