-
1
If using fresh pumpkin, place the cubes in saucepan and cover with boiling water.
-
2
Simmer over medium-high heat until the pumpkin becomes soft and tender.
-
3
Drain and reserve the pumpkin.
-
4
Process the pumpkin in a food processor then place a sieve over a bowl.
-
5
Force the pumpkin through the sieve to create a smooth puree.
-
6
Add the pumpkin to the saucepan along with 2 tablespoons of the butter.
-
7
Cook over low heat, stirring frequently to avoid scorching until the pumpkin becomes thickened and dried.
-
8
This should take about 10 minutes.
-
9
Remove from the heat and add the egg yolk, flour salt and pepper while beating vigorously until just combined.
-
10
The mixture should form a soft dough.
-
11
To make the gnocchi:
-
12
Roll about a tablespoon of dough in the palm of your hand to form and oblong disk.
-
13
Use a gnocchi board or the tines of a fork the press light against one side of the dish to make indentations.
-
14
Place the formed gnocchi onto a baking sheet that has been lined with parchment paper or wax paper.
-
15
If not cooking immediately cover with plastic wrap and refrigerate.
-
16
This can be completed up to four hours in advance.
-
17
When ready to cook bring a large pot of lightly salted water to a boil.
-
18
Make the sauce by combining the butter and thyme in a small skillet.
-
19
Place over low heat and simmer until the butter turns golden.
-
20
Cook the gnocchi a few at a time in the boiling water until they rise to the surface of the water.
-
21
Transfer them with a slotted spoon to a warmed platter or baking pan.
-
22
Keep warm in an oven set to 250 degrees F if needed.
-
23
To serve, drizzle the gnocchi with the butter sauce, and top with ribbons of parmesan and a few grinds of fresh black pepper.
