Pumpkin Gnocchi

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 egg
• 3/4 tsp. salt
• 1/4 tsp. nutmeg
• 1 1/2 cup flour (approximately, plus more for hands and work surface)

Directions:

• In a medium size bowl, combine pumpkin, egg, salt, and nutmeg.
• Slowly mix in flour in small additions mixing thoroughly with each addition.
• Continue adding flour until dough is firm enough to handle, but very sticky.
• Flour hands and a clean work surface.
• Take a small piece of dough and roll with hands until about 1" thick
• Continue with rest of the dough.
• Cut the rolled dough into 1" pieces.
• Drop into a large pot of boiling water until cooked. About 5 minutes or until gnocchi floats.
• Drain and serve

Notes: Dough is very sticky and more like a mush than dough. I served with a browned butter sage (3 TBSP butter browned with sage) and topped with parmesan cheese. Makes a lot of gnocchi and is very filling. Husband liked it