pumpkin gnocchi

1 can pumpkin puree

1 egg

2 1/2 to 3 cups of flour

½ cup pancetta, minced (prosciutto or bacon can be substituted) (about 3-ounces)

1/4 cup Parmigiano Reggiano cheese

1 teaspoon kosher salt

sauce:

4 tablespoons unsalted butter

1 teaspoon kosher salt

1 teaspoon freshly cracked pepper

½ cup grated Parmigiano cheese

¼ cup reserved pasta water

on a floured surface, add the pumpkin puree and the egg, mix to combine.

add the flour, in stages 1 cup at a time to create a soft dough. keep adding flour until it is soft and dry to the touch but still very moist. you might not need all the flour.

add the cheese and salt to the top of the dough and mix again to incorporate.

roll into a soft round dough and then cut in fours,.

roll out each quarter into a long rope and cut into small squares. if you have a fork or gnocchi board you can make ridges but not necessary.

boil the water and add the gnocchi. cook for five minutes, gnocchi will float. check to make sure they are fully cooked before draining. they should be tender, not chewy and raw on the inside.

Reserve 1 cup of the paster water and drain.

grab a saute pan and melt the butter, swirling until it begins to brown on medium heat.

add the salt, pepper and sage leaves. cook until the sage leaves begin to frizzle.

add the gnocchi and the cheese. toss with the pasta water, a few spoonfuls at a time until the sauce is glossy and coats the gnocchi.

eat immediately.

While the pasta cooks, heat olive oil and butter in a large skillet pan on medium heat. 

Once the butter melts, add pancetta and cook for 5 minutes until fat is rendered and pancetta is crisp.

Remove the pancetta from the pan and reserve.

Add red pepper flakes, garlic and shallot and cook until softened, 2 to 3 minutes. Carefully squeeze in the tomato paste and using a wooden spoon, gently swirl and spread it around the pan. Heat for 2 minutes while you move it around. Add the vodka and mix it to the paste. Add the pumpkin puree and mix to combine. Then, add the heavy cream and increase the heat to medium high. Carefully swirl the heavy cream into the paste to fully incorporate. Add salt and Parmigiano cheese. Taste and add a pinch more salt if desired.

Strain the pasta and add the pasta and the reserved pasta water into the sauce.