Pumpkin Gnocchi with Sage Butter

Ingredients:

1 large russet potato

¾ cup pumpkin puree (oven roasted and mashed pumpkin)

1 ½ cups all-purpose flour

1 tsp salt

Ingredients for sauce:

3 tbsp vegan butter

Handful fresh sage

(optional) vegan parmesan

Instructions:

Peel and chop the potato into cubes and boil for about 10 minutes until fork-tender

Strain the potatoes when  ready, removing all excess water and mash. Add the pumpkin puree and stir until completely combined

Add the flour and salt and knead with hands until a soft dough is formed. (if too sticky, add a bit more flour.)

On a floured flat surface, divide into four or five pieces and roll each piece out into ropes about ½ inch thick.

With a knife, slice the ropes into “gnocchi” size bites. Roll each piece with a fork on top to create indentations.

Place the gnocchi into boiling water. When the pieces rise to the top, they are ready to be removed with a slotted spoon.

In a medium pan, heat the vegan butter until melted and add the sage roughly chopped.

Add the cooked gnocchi to the sage butter in the pan and saute for 30-60 seconds

Toss with vegan parmesan (optional) and serve