Fall's iconic orange pumpkin takes us gastronomically and ornamentally from Halloween through Thanksgiving. Botanically a fruit, in the same family as squash and gourds, millions of pumpkins planted in the warmth of July are now ready for us to have our way with them.
Fresh Pumpkin or Frozen Butternut Squash and Sage Gnocchi
1 lb. ricotta cheese
8 oz. pumpkin or butternut squash puree
2 Tbsp. maple syrup
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh parsley
2 tsp. sea salt
2 pinches fresh ground black pepper
3 cups all-purpose or white whole wheat flour
4 Tbsp. olive oil
2 Tbsp. earth balance or butter
1 extra Tbsp. chopped fresh sage
1/4 cup Parmesan cheese
1/4 cup toasted pepitas http://www.melissas.com/Products/Products/Peptias---Raw-Pumpkin-Seeds.aspx
Fill a large pot with water, add a pinch or 2 of salt, and bring to a boil. Add 15-20 gnocchi into the water and remove after the gnocchi float to the top. Remove them from the boiling water and repeat until all the gnocchi are cooked.
Heat the olive oil and butter in a saute pan, adding the additional fresh sage, then enough gnocchi to fill the pan. Saute until the gnocchi are lightly browned, season with additional s&p, divide onto plates, sprinkle with the Parmesan and pepitas, and serve.