2 cups Pumpkin purée
3/4 cup Parmesan, grated
1/8 tsp Nutmeg, grated
3/4 cup Flour, sifted
Salt and white pepper to taste
1 stick of Butter, cubed
16 Fresh sage leaves, finely minced
1/2 cup Hazelnuts, toasted, chopped
1/2 cup Apple, peeled, diced
Flat-leaf parsley, chopped
2. Remove mixture to a mixing bowl and allow to come to room temperature.
3. Add in egg and mix well. Add grated Parmesan and nutmeg. Season with salt and white pepper. Mix in to homogenize only.
4. Add flour and mix carefully until mixture becomes tacky. (Be careful not to overmix or gnocchi will become gummy.) On a well-floured countertop, take a baseball-sized amount of the mixture and roll it forward and backward with the palms of both hands, gradually applying pressure to the center and out in either direction, forcing mixture into a very long sausage shape. When the “tube” is approximately 3/4 inch in diameter, cut 1-inch pieces along entire length.
5. With a well-floured thumb, carefully make a thumbprint in each piece to make the characteristic gnocchi. Remove pieces to a well-floured tray. Reserve.
6. Bring a pot of water to the boil and lightly salt the water. Place a skillet over very high heat on the stovetop. When very hot, add butter. When butter has browned, sizzling will stop. Immediately drop in sage.
7. Wait 5 seconds and drop in hazelnuts. Give pan a shake to coat nuts, and wait 10 seconds. Drop in apples and shake pan again. Season with salt and pepper and reserve.
8. Now carefully slide gnocchi into the gently simmering water. (Do not let the water heat beyond a simmer or the gnocchi will fall apart during cooking.) As they begin to float, carefully strain them out and place in a serving bowl.
9. Sprinkle chopped parsley in the warm brown butter mixture and top gnocchi with brown butter. Sprinkle some shaved Parmesan on top and serve immediately.