Pumpkin Gnocchi with a Brown Butter Sauce, Crisped Sage and Shaved Parmigianno-Reggiano

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This was great! Surprisingly easy to make, but very time consuming (took me about 1.5 hours including boiling the potatoes. The tips I would give are first, cut the amount of butter for the sauce in half- it's all butter, so there was no reason to have a pool of it in the bottom of the dish. Also, it was hard to find a balance between not overworking the dough and slowly adding in the flour. I used over 2 cups of flour by the end (but also added a little extra pumpkin to get rid of it and so I'd say definitely just start by adding a full cup of flour. Finally, 1 inch pieces seemed too big, hard to cook all the way through- I'm going to cut 1/2 inch pieces next time. All in all, delicious!

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Way too much butter with an icky wood flavor coating your tongue.

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I really enjoyed this dish, but didn't think it had the right depth of flavor. I'm thinking a little brown sugar as per Anonymous's suggestion and some extra salt would have helped. Possibly more pumpkin too. I used fresh pumpkin puree and the flavor was there, but not as much as I would have liked. Will definitely make it again though!

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Yummy! This is the first time I've ever made gnocchi. I was looking for a pumpkin recipe because my mom offloaded a bunch of cooked pureed pumpkin from her garden on me. I was glad I finally tried to make gnocchi. It was sooo good. It was time consuming. You have to take into account letting the potatoes cool and the 15 minutes to 1/2 hour it takes to cut up all the pieces. All in all it took me about an hour and a half. To the previous poster, yes the dough is very sticky. It was a gooey mess when I tried to kneed it with my hands but I stuck to the recipe and only added 1 1/2 cups of flour anyway. When I rolled the dough into the strips I just made sure that I put down lots of flour. Putting in that amount and not over working the dough left the cooked gnocchi very light and fluffy. I'm going to try more gnocchi recipes in the future. This was fun!

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I am in the middle of trying to make this recipe, and am very frustrated. I think at this point I may have added double the amount of flour in the recipe and the dough is still sooo sticky that when I try to knead it my hands are instantly covered with goo. I would love to know what I am doing wrong. Any suggestions???

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I was looking for a dish to make use of leftover canned pumpkin. This recipe is time-consuming, but wow, what a payoff! My hubby turned his nose up at the idea of combining pumpkin & pasta, but he's helped himself to seconds both times I've served this. The first time, I even forgot to top with the shaved cheese, and it was still outstanding. To reduce the fat content, I substituted margarine for half the butter with fabulous results. Next time, I'll make a double-batch, roll and cut the gnocci, coat in flour, then freeze the pieces between layers of waxed paper. This would be the perfect comfort food on a blustery winter day.

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I was waiting for someone else to try and review this recipe for the first time, but I got tired of waiting so I jumped right in. Compared to Mario's gnocchi recipes, it was not as easy to make. The flavors were pretty good though. The only change I made was that I sprinkled sugar on top of the gnocchi as I served them in a dish. I thought they needed something a little sweet to match with the pumpkin and cin. flavors. I love gnocchi so I was glad to try this recipe out. It makes for a great fall meal.

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mm.mm.mm.mm.mm....Tasty!