Before I begin to tell you of this recipe, let me just say, this is HEAVEN on a plate…I wish I had a loaf of freshly baked Olive Oil Italian Bread on the counter so I could have scooped up every single drop of that sauce!!!

Yes, I’m showing you the end result first and I have my reasons…there may be many steps to this but it is worth it, with every bite you will thank yourself for making this dish and hopefully the special someone you share it with will thank you too.

Here is what you need:

A Small Pie Pumpkin, Cut in Half and Roasted

3 egg yolks

1.5 cups of flour

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup white wine

4 Tbsp butter

4 leaves Sage, finely chopped

2 cloves garlic, finely chopped

Salt and Pepper to taste.

Put roasted pumpkin through a ricer or shredder in your food processor. Remove and place pumpkin puree on a floured work surface, make a well in the puree and add eggs and spices.

Add 1 cup of flour, fold with hands until mixture is firm enough to roll into 1/2 in thick ropes. Divide dough into thirds and roll ropes. Add extra flour as needed.

Cut the gnocchi pieces and use a fork handle to bend each piece in a U shape.

Place gnocchi on a cookie sheet and let dry for at least one hour on each side. Bring a pot of salted water to a boil, add gnocchi to pot and boil until they rise to the surface of the pot, about 90 seconds.

Remove gnocchi to bowl and set aside. In a saute pan add butter, garlic, sage and white wine, bring to boil, reduce heat to simmer, add gnocchi and salt and pepper to taste. Simmer until gnocchi are heated through.

Plate and serve with salad. I used a Kale salad with a warm honey and balsamic vinaigrette. Enjoy this with someone you love for it is a very romantic dish.