The Gnocchi: 1 (15 oz) can pumpkin puree
¾ cup dry mashed potato flakes
¼ tsp nutmeg
¼ tsp cinnamon
1 tsp table salt
1 cup + ¼ cup flour
The Sauce: 4 Tbsp butter
2 Tbsp fresh minced sage
(or 2 tsp dry rubbed sage)
Juice from one half a lemon
(or 4 tsp lemon juice)
½ cup quartered whole mushrooms
Put a stockpot at least 6 quarts big on the stove and heat on high
While the water is warming up, combine pumpkin, potato flakes, nutmeg, cinnamon, salt and egg. Mix well.
Add the flour to the pumpkin mixture and mix until combined.
Split the dough into 4 portions, and roll out each portion into a long "worm" about 1/2" thick.
Cut the worms into 1" lengths. Using the tines of a fork, gently drag the fork tines across the top of each 1" length, creating divots in the gnocchi.
In a shallow frypan over medium heat add the butter and cook until the butter bubbles, and starts to brown.
Add the gnocchi to boiling water.
Lower the heat to medium-low and add sage, mushrooms and lemon juice.
Cook until the mushrooms are tender.
Once the gnocchi starts to float in the boiling water (about 3-4 minutes) remove.
Toss the gnocchi with the citrus butter sauce and enjoy!