Pumpkin, brown butter and a hint of nutmeg make this dish incredibly warm and tasty with walnuts serving as a perfect texture for the gnocchi.

Pumpkin Gnocchi with California Walnut Brown Butter Sauce

1 cup canned pumpkin puree
2 tablespoons melted butter, cooled
1 1/2 cups all-purpose flour
1 large egg yolk
1/2 teaspoon each: salt and pepper
1/4 teaspoon ground nutmeg
1/4 cup butter
1 cup California Walnuts, roughly chopped
2 tablespoons chopped fresh sage
1/4 teaspoon each: salt and pepper
1/2 cup freshly shaved Parmesan cheese

1. In large bowl, combine pumpkin and butter; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 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.
2. In large pot, bring 6 cups salted water to boil. Cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
3. Meanwhile, in skillet, melt butter over medium heat, cooking until it just starts to deepen in color. Add walnuts, sage, salt and pepper; cook 1 minute more. Drizzle walnut butter over gnocchi and top with shaved Parmesan.

Makes 4 to 6 servings.

Recipe provided courtesy California Walnuts.