Pumpkin-Potato Gnocchi with Walnut Cream Sauce

• 1 1/4 pounds russet (baking potatoes)
• 1 (3/4-pound) Pumpkin (I used canned Pumpkin)
• 1 large egg
• 1/2 teaspoon grated nutmeg
• 1/3 cup grated Parmigiano-Reggiano plus more for serving
• 1 1/2 to 2 cups all-purpose flour plus more for dusting
• 1/3 cup extra-virgin olive oil
• Salt (about 2 pinches)
• 2 tablespoons unsalted butter

Equipment needed: a potato ricer, or a food mill or food processor fitted with fine disk

For Sauce:

2 teaspoons Butter

2 teaspoons Olive Oil

4-5 pieces fresh Sage or Basil (I used Basil this time, but Sage works well too)

½ cup Shredded Parmesan

Salt & Pepper to taste

1/8 teaspoon Red Pepper Flakes

¼ cup Walnuts-Toasted then pulsed in Food processor

2 cups Half & Half (this is lower in fat that whole cream, but as you reduce the sauce it will thicken.

1 cup hot Pasta water

To make gnocchi:
Preheat oven to 450°F with rack in middle.

Pierce russet potatoes and sliced pumpkin pieces in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.

**If you do decide to use plain canned pumpkin, which works just as well, make sure than you take care to drain it for at least 4 hours before hand in a cheese cloth or fine mesh strainer. Otherwise, it will add too much water to your recipe.

Cool potatoes & pumpkin slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool completely.

Lightly flour 2 or 3 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.

Gather potatoes and pumpkin into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center. Pour egg mixture into well, then knead into potatoes-pumpkin mixture.

Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.

Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough.

Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets.

Cook gnocchi:
Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to skillet with sauce. Cook the remaining gnocchi in same manner, transferring to skillet as cooked.

To make sauce:
Add butter to oil in skillet with 1/2 teaspoon salt, garlic, and green onions. Sauté over medium heat until fragrant and golden brown, add ½ and half. Season. Bring to a boil, and then add 1 cup pasta water. Mix well & turn off heat. You can begin adding your cooked gnocchi to the sauce pan as they are done, and continue to finish cooking your sauce. Remove from heat. Serve.