Pumpkin Gnocchi with California Walnut Brown Butter Sauce

6 servings

Ingredients:
1 cup canned pumpkin puree
2 tablespoons melted butter, cooled
1 1/2 cups all-purpose flour
1 large egg yolk
salt and pepper
1/4 teaspoon ground nutmeg
1/4 cup butter
1 cup walnuts, roughly chopped
2 tablespoons chopped fresh sage
1/2 cup freshly shaved Parmesan cheese

COMBINE pumpkin and butter in large bowl; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.
BRING 6 cups salted water to boil in large pot, and cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
MELT butter in skillet over medium heat, cooking until it just starts to deepen in color. Add walnuts, sage, salt and pepper; cook 1 minute more. Drizzle walnut butter over gnocchi and top with shaved Parmesan.