In large bowl, combine pumpkin and butter. In another bowl, combine flour, yolk, salt and nutmeg. Add to pumpkin and butter and knead into soft dough adding more flour 1 tablespoon at a time if needed until no longer sticky. Divide into 4 sections and roll into strips about 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. In large pot, bring 6 cups of water to boil and add a generous amount of salt (so it tastes like the sea.) Cook gnocchi in 2 batches until pieces float, about 2 minutes. Remove with slotted spoon to warmed bowl. Meanwhile, melt butter in a skillet over medium heat until it starts to deepen in color. Add hazelnuts, sage and salt and cook 1 minute more. Remove from heat and add a couple of squeezes of lemon juice. Add gnocchi to pan and toss to coat then top with pecorino or parmesan cheese and serve.
Pumpkin Gnocchi with Hazelnut Browned Butter
Amount Per Serving (4 g)
* Percent Daily Values are based on a 2000 calorie diet.