Pumpkin Gnocchi with Hazelnut Cream Sauce

Prep Time: 1 - 2 hours | Cook Time: 1 - 2 hours | Serves: 2
Dinner » Pasta » Italian

 
Ingredients:

2 cups pumpkin
1 1/2 cups AP flour, plus more for rolling out the gnocchi
1 cup Parmigiano Reggiano cheese, finely grated
1 tsp fresh chopped thyme
1/4 tsp freshly grated nutmeg

Roast the pumpkin. Get 3 small sugar pumpkins of about 10? in diameter, very carefully slice in half with a heavy knife and scoop out the seeds. You could probably get away with 2 pumpkins since I had a lot of leftover flesh. Lightly oil the cut edges of the squash, and place cut side down on a baking sheet into a 350 degree oven, and roast until tender and you can poke through the skin easily with a fork, about 40 minutes.
   
 
Step 1:

Remove from oven, let cool, and scoop out the flesh. Process in a food processor until no more lumps remain (check for large lumps with a spoon). It will look like this:

You can do this a day or so in advance, I did it the night before.

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