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Ingredients

• 1 1/2 lb Idaho potatoes - (abt 3 large) scrubbed, and
•     boiled in skins till tender
• 1/2 c. pumpkin puree
• 1/4 c. finely-grated Parmesan cheese
• 1 x egg
• 1/4 tsp cinnamon
• 1 pch allspice
• 1 tsp salt
•     Freshly-grnd black pepper to taste
• 1 1/2 c. flour - (to 2 c.)
•     Salted water for cooking gnocchi
• 1/2 lb unsalted butter
• 2 Tbsp. chopped fresh sage leaves
• 1/2 c. shaved Parmesan cheese

Description

Allow The Cooked Potatoes To Cold Slightly, Then Carefully Peel While Holding Potato With A Kitchen Mitt. While Still Warm, Puree Potatoes Through A Ricer Or Possibly Food Mill…

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