Pumpkin gnocchi with white wine cream cheese sauce

Ingredients

Gnocchi dough

1.5 lb Roasted pumpkin

2.5 cup Flour

1 Egg

1 yolk

½ tsp. Salt

Sauce

2 cubes Frozen Rosemary/butter

1 tsp ground sage

1 small Shallot

3 cloves garlic

1 cup wine

¾ cup cream cheese

½ tsp. Salt

1 tsp. sugar

½ tsp. black pepper

Instructions

• Place cleaned pumpkin (skin on) in an oven and bake until fork tender
• When cooked use a fork and scrape along the pumpkin flesh to remove it.
• Spread out pumpkin flesh on a floured surface while still hot
• Sprinkle your flour and salt on top followed by the beaten eggs
• Combine the mixture adding more flour if needed till it forms a dough
• Roll out the dough to about 1/2 inch thick and cut in long strips then cut again into little cubes
• Take each cube and roll off the back of a fork to get the ridged shape
• Then boil in some salted water until they float. Repeat till all your gnocchi is cooked
• Place two cubes of the frozen rosemary oil/butter and sage in a sauce pan and melt
• Saute the Gnocchi in the rosemary sage butter till they are browned and crispy, remove from pan and set aside
• In the same pan saute the shallots, add wine, cream cheese, black pepper salt and sugar,
• stir the mixture until thick then toss the gnocchi back in the sauce and serve