Blue Pumpkin Gnocchi - pumpkin fresh

Method

• If using fresh pumpkin, place the cubes in saucepan and cover with boiling water.
• Simmer over medium-high heat until the pumpkin becomes soft and tender.
• Drain and reserve the pumpkin.
• Process the pumpkin in a food processor then place a sieve over a bowl.
• Force the pumpkin through the sieve to create a smooth puree.
• Add the pumpkin to the saucepan along with 2 tablespoons of the butter.
• Cook over low heat, stirring frequently to avoid scorching until the pumpkin becomes thickened and dried.
• This should take about 10 minutes.
• Remove from the heat and add the egg yolk, flour salt and pepper while beating vigorously until just combined.
• The mixture should form a soft dough.
• To make the gnocchi:
• Roll about a tablespoon of dough in the palm of your hand to form and oblong disk.
• Use a gnocchi board or the tines of a fork the press light against one side of the dish to make indentations.
• Place the formed gnocchi onto a baking sheet that has been lined with parchment paper or wax paper.
• If not cooking immediately cover with plastic wrap and refrigerate.
• This can be completed up to four hours in advance.
• When ready to cook bring a large pot of lightly salted water to a boil.
• Make the sauce by combining the butter and thyme in a small skillet.
• Place over low heat and simmer until the butter turns golden.
• Cook the gnocchi a few at a time in the boiling water until they rise to the surface of the water.
• Transfer them with a slotted spoon to a warmed platter or baking pan.
• Keep warm in an oven set to 250 degrees F if needed.
• To serve, drizzle the gnocchi with the butter sauce, and top with ribbons of parmesan and a few grinds of fresh black pepper.