Pumpkin Ricotta Gnocchi

For 4 Person(s)

Place the amaretti cookies into the bowl of a food processor. Process until very finely ground. Remove to a large mixing bowl.
Add the pumpkin, ricotta, egg, yolk, cheese, salt and nutmeg to the bowl. Mix until smooth. Add 2 cups of the flower to the bowl and mix until fully absorbed. Turn the mixture out onto a well floured surface. Gradually work in the last 3/4 cup of flour until a supple dough forms. The dough will be just a bit sticky.
Flour your surface and your hands. Take a chunk of dough and roll it into a rope about 1/2 inch thick. Line up 4-5 ropes the same length at a time and with a knife cut pieces 1 inch long. Flour the back of a fork and roll each piece of dough in a downward motion with your index and middle fingers.
Lay the gnocchi on a floured baking tray or tablecloth making sure they are not touching one another.

Place the gnocchi on a baking sheet in a single layer. Place the tray in the freezer. Once the gnocchi are frozen they can be transferred to plastic bags and frozen for 2-3 months. Do not thaw the gnocchi before cooking. Just drop them frozen into salted boiling water.
To cook the gnocchi bring a large pot of generously salted water to a boil. Drop the gnocchi in and cook just until the gnocchi bob to the surface, about 3-4 minutes.

Put a 12-14 inch saute pan over a medium high flame and melt the butter. Cook until the butter begins to turn a light brown color and smells nutty, about 6-7 minutes. Add the sage leaves and scoop out the cooked gnocchi and add them to the pan with the butter.
Toss in the butter for 30 seconds and remove from heat. Serve in warm bowls with a generous sprinkle of grated parmigiano reggiano cheese.