2 cups pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 teaspoon nutmeg, freshly grated
½ cup butter
1 tablespoon pumpkin oil
1 cup fresh sage leaves, stems removed
1½ cup chestnuts, pre-roasted, shelled and sliced thin
In large pot, bring 6 cups salted water to a boil.
While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness. Cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.
Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
Meanwhile, in sautÃ© pan, melt butter and then add pumpkin oil over medium heat; add sage leaves and fry until crispy. Remove from pan and place on plate lined with paper towels. Next, add chesnuts, stirring often while butter browns making sure butter does not burn. When chestnuts are slightly brown and tender, remove from heat and return sage leaves to sauce. Gently toss warm gnocchi with sauce and serve immediately.