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1
Season the pumpkin aggressively with kosher salt and let sit for 15 minutes.
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2
Place the pumpkin, garlic, peppercorns and thyme in a deep baking dish.
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3
Add EVOO until the pumpkin is completely covered.
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4
Cover the dish with aluminum foil and place in the oven.
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5
Allow the pumpkin to cook slowly until fork tender.
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6
Remove the dish from the oven and let it cool in the olive oil at room temperature.
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7
Once the pumpkin is cool enough to handle, remove from the oil and transfer to a food mill.
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8
Pass the pumpkin through the mill and reserve. Do not refrigerate.
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9
For the Gnocchi:
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10
Add the pumpkin, butter and yolks to a large mixing bowl. Gradually start adding the flour (Note: you may not need all the flour in the recipe).
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11
Stop adding flour once the mixture is not sticky and can hold its form. Be careful not to over mix the dough. Allow to rest for 20 mins covered in the bowl.
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12
To form gnocchi, remove teaspoon size pieces of the dough. Roll them in the palm of your hand to form a ball.
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13
Press the ball against the back of the tines of a fork to make shallow indentations.
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14
Place finished gnocchi on a sheet tray. They can be cooked immediately or refrigerated for 4 hours.
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15
Bring a large pot of salted water to a boil. Add the gnocchi a few at a time to the pot and cook until they rise to the surface.
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16
With a slotted spoon transfer the cooked gnocchi to a warm plate and reserve.
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17
For Assembly:
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18
Heat a large pan over medium heat.
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19
Add the oil and butter.
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20
Once the butter foams and begins to brown, add the gnocchi.
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21
Let the gnocchi sit on one sit for about a minute allowing a slight crust to form.
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22
Once the crust has formed, add the sage and stir the gnocchi.
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23
Cook for only about 30 seconds or the sage will burn and become bitter.
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24
Spoon finished gnocchi on to warm plates.
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25
Top with the parmesan and drizzle EVOO over the top.
