Pumpkin Gnocchi

1 15-ounce can pumpkin purée
2¾ cups all-purpose flour
Dash of nutmeg
1⁄3 cup melted butter
6 sage leaves, finely chopped
1 large clove garlic, minced
Freshly grated Parmesan cheese to taste
Salt and pepper to taste

Make the gnocchi:

Drain any excess water from the pumpkin purée. In a large bowl, mix together the flour and pumpkin plus salt, pepper, and nutmeg, to make a soft dough. Add additional flour if the dough is sticky or does not hold together. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter. Cut the rope into 1-inch pieces and roll each lightly along the floured surface. Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you’re ready to cook them.

For the sauce:

Bring a large pot of lightly salted water to a slow boil. Place the butter in a small saucepan and heat. Add the sage and garlic. Cook the gnocchi in the boiling water until they rise to the surface and float. Remove the gnocchi from the water, mix with the butter/sage sauce, and serve with grated Parmesan.