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["1. In a large bowl, add the egg, pumpkin puree, salt and nutmeg. Stir until combined. Add 3 cups of the flour, one at a time, stirring until fully combined and a soft dough has formed.", "", "2. Using some of the remaining cup of flour, turn out the dough onto a lightly floured surface and knead for one minute. Divide the dough into 3 equal sized parts. Return two parts of dough back to the bowl.", "", "3. Knead the dough into a 1/2"" to 1"" log and then cut into 1/2"" pieces, using any extra flour as needed. The more you knead the dough the more flour you will need and this will make your gnocchi heavy. Line a baking sheet with wax or parchment paper. Place the gnocchi onto the baking sheet. Repeat with the remaining dough.", "*To freeze gnocchi: Refrigerate gnocchi for 5 hours then transfer to a Ziplock bag. Freeze for up to 3 months.", "", "4. Place a wire cooling rack over another baking sheet. Top the rack with paper towels. Bring a large pot of water to a boil.", "", "5. Gently drop batches of the gnocchi into the boiling water and cook for 2-3 minutes or until they float to the top. Remove with a slotted spoon and place on the paper towel lined rack to drain. Repeat with remaining gnocchi.", "", "Mushroom Sauce Directions:", "1. Melt butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and shallots, stirring frequently until the mushrooms release their liquid and have softened, 5-7 minutes.", "2. Add the stock and cook on medium for 5 minutes", "3. Add the sage leaves, heavy cream, pumpkin puree and 1/2 cup of the Parmesan cheese. Stir to combine. Toss in cooked gnocchi. Salt and pepper to taste.", "4. Serve with additional Parmesan cheese sprinkled on top."]
