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1
Allpw pumpkin and potato to come to room temperature.
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2
Puree pumpkin with butter in food processor until smooth, put through a ricer or food mill.
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3
Scoop out baked potato; aslo put through ricer or food mill, into same bowl as pumpkin,.
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4
In large bowl, combine flour and salt.
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5
Make a well in center of flour; add the pumpkin-potato mixture, and egg.
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6
Work into flour by hand until the mixture can be formed into a ball.
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7
On a lightly floured surface, knead mixture for 4 or 5 minutes, until soft and smooth.
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8
Divide dough into 4 pieces; using your palms, roll each piece into a sausage shape about 1/2 inch in diameter,.
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9
Cut into 1-inch lengths.
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10
Dust lightly with flour, and press against the tines of a fork while making a small indentation with your finger on the other side.
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11
Reserve on a lightly floured surface until ready to cook.
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12
In a large pot of salted, boiling water, cook gnocchi for 3-5 minutes, or until tender but still slightly firm, Remove from water and cool.
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13
DRAGON'S BREATH SAUCE:.
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14
In a small saucepan comine wine and shallots.
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15
Reduce by half over medium heat, Add cream and again reduce by half.
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16
Add remaining ingredients, and stir until cheese melts and sauce is smooth, add salt if necessary.
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17
Remove from heat and reserve.
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18
Melt butter in a large non-stick frying pan on medium-high heat.
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19
Add the cooled, drained gnocchi to pan, season with salt and pepper; fry, stirring often, until gnocchi starts to brown a bit (about 4-5 minutes).
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20
Add white wine to pan to deglaze it a bit, then add sauce.
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21
Toss to combine and reheat the sauce - it should not be too thick (thin with a little water or wine if desired).
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22
Sprinkle basil leaves over dish and serve immediatley.
