Pumpkin Gnocchi Recipe

Preheat oven to 400 F. or 200 C. Cut pumpkin in half lengthwise and remove stem and seeds. Coat with a small amount of oil. Season with salt and freshly ground white pepper. Place cut-side down on baking sheet and roast until soft, about 1 hour. Allow to cool. Scrape pumpkin flesh from skin.

Puree pumpkin in food processor and press through a fine-mesh sieve.

Retain 1 cup pure for gnocchi. Any extra can be frozen in resealable plastic bags and used for another purpose. In a pot, cover potatoes with salted water, bring to a boil and simmer until fork tender. Drain. When cool enough to handle, remove skins. Pass potatoes through a ricer into a large bowl. Combine potato, pumpkin pure and yolks until smooth. In a separate bowl, combine flour, salt and nutmeg and add freshly ground white pepper to taste. Slowly add dry ingredients to potato mixture. Knead until smooth. The dough should be soft but firm enough to roll. On a floured board, roll small amounts of dough into small cylinders about 1 1/2 inches in diameter; cut each cylinder into 1/2 inch pieces. With a floured knuckle press a dent into the center of each gnocchi gently. Don't press all the way through, just deep enough to hold some sauce.

Drop some gnocchi gently into 4 quarts of boiling salted water, and cook for 5 minutes. (Don't crowd them) Strain out the gnocchi with slotted spoon into a buttered casserole dish. Cover and cook the remaining ones adding them to the casserole as they are cooked. This can be served with just a drizzle of butter and Parmesan or try this recipe for Cream sauce with Balsamic Vinegar

Cream Sauce

In a medium saucepan, combine the cream, chicken stock, and aceto balsamico. Simmer over medium heat for 4 to 5 minutes, or until completely heated through.