Main: <font color="orange">Pumpkin Gnocchi & Side Salad w/ Pumpkin Seed Oil Dressing</font>
I wish I remembered what was in the salad dressing. I used pumpkin seed oil, garlic, and mustard. Sorry. For the gnocchi:
1/2 large Pumpkin
4 Russet Potatoes
2 Eggs
Salt
Nutmeg
Flour
Sage
Butter
Roast the pumpkin and the potatoes. Mash together with the egg, salt, and nutmeg.
Add flour till it becomes a loose dough. It took like 4 or 5 cups before I got there.
Flour a huge counterspace (Note: I don't HAVE a huge counterspace. [img]/images/graemlins/frown.gif[/img]) and cut off about a cup of flour and roll it into a long snake, about 1" thick. Cut into 1" dumplings and freeze on cookie sheets.
After a few hours, you can bag them and save till later. (I ended-up making 300 gnocchi. The picture below might be half. Good thing they keep for months. [img]/images/graemlins/smile.gif[/img])
Boil in water till they float to the surface. Remove and toss with oil.
Brown butter and sautee sage and gnocchi.
Serve with standard side salad.
