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1
Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
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2
While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding.
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3
Add the pumpkin puree, cheese, egg, cinnamon, allspice, salt and pepper and mix well.
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4
Gradually add in enough flour to form a smooth, slightly sticky dough.
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5
Briefly knead the dough to incorporate the flour, being careful not to overwork.
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6
Bring a large pot of salted water to a rolling boil.
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7
Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface.
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8
Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed.
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9
Slice the rope into pieces 1/2-inch wide.
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10
Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed.
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11
Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.
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12
Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top.
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13
Remove the cooked gnocchi with a slotted spoon or skimmer and set aside briefly while making the sauce.
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14
In a skillet over high heat add the butter when pan is very hot.
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15
Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize.
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16
Quickly swirl the skillet and add minced sage.
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17
Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary.
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18
Serve immediately with shaved Parmesan cheese.
