1
In a large bowl, mix together 1 1/2 cups of the mashed potato with the pumpkin purée, egg, salt, dried thyme, nutmeg, and black pepper.
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2
Turn the dough onto a floured surface, divide into sections, and roll each section into a long rope. Cut into 1-inch pieces.
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3
In a skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Add cooked gnocchi to the skillet and toss to coat with the sage butter.
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