Marina di Chioggia Heirloom Pumpkin Gnocchi

Preheat oven to 400°F and line baking sheet with parchment paper.

Pierce potato with a fork several times and wrap in foil. Slice pumpkin in half and remove the seeds. Place the potato and pumpkin halves on the baking sheet, cut side down, and roast for 35–45 minutes. Remove from oven and let cool until handleable.

Peel the potato and grate it into very fine shreds. Remove skin from the pumpkin and discard. Pureé the pumpkin in a blender or food processor. Mix potato with pumpkin pureé. Put the flour onto a clean surface and place the potato-pumpkin mixture in the center. Make a well in the center of the mixture and crack the egg into it. Sprinkle salt on top and whisk the egg. Use clean dry hands to mix all ingredients into a dough, being careful not to overmix. Form the dough into a mostly smooth, rounded loaf. Cut off slices of the loaf and roll each one into a long rope, about 1/2 inch in diameter. Cut the rope into bite-sized pieces (about 1 inch long). Sprinkle a plate with flour, and place the gnocchi onto the plate in a single layer.

Bring a large pot of water to boil. Add the gnocchi one at a time to the water, working in batches. As the gnocchi rise to the top of the pot of boiling water, quickly remove them with a slotted spoon. Save 1/2 cup of water for Sage Butter Sauce.

Melt 2 tablespoons of butter in a large, nonstick skillet and pan fry the gnocchi on one side until lightly crispy, leaving the the other side soft. Remove from pan and set aside. In the same pan, add 2 tablespoons of butter, the sage leaves, and the smashed garlic clove. Let garlic and sage cook for a few minutes over low heat. When sage leaves start to crisp, remove from heat and set aside. Remove garlic as well. Add flour and whisk. Slowly add heavy cream and whisk in. Add 1/2 cup starchy water and whisk slowly until the sauce is the desired consistency. Toss the gnocchi with sauce and top with sage leaves and Parmesan.