* 1 cup pumpkin puree * 2 cups all-purpose flour * 1 egg * 1⁄2 teaspoon salt
**For the Vegetables**
* 2 medium yellow beets, peeled and chopped * 1 medium butternut squash, peeled and chopped * 2 tablespoons extra virgin olive oil * salt and ground black pepper, to taste
**Brown Butter Sage Sauce**
* 8 tablespoons butter * 5-6 leaves of sage * salt, to taste
1. **Prepare the Pumpkin Gnocchi:** Mix the pumpkin puree, egg, and salt in a bowl. Gradually add flour until a soft dough forms. Knead by hand as the dough gets thicker. On a floured surface, roll the dough into ropes and cut into bite-sized pieces. Boil the gnocchi in salted water until they float to the surface – about 3 to 5 minutes – then remove with a slotted spoon. 2. **Roast the Vegetables:** Preheat your oven to 425°F. Toss the diced beets and butternut squash in extra virgin olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender. 3. **Prepare the Brown Butter Sage Sauce:** In a skillet, melt the butter over medium heat until it starts to brown, being careful no to burn it. Once the butter starts to bubble, add the sage leaves and cook until the butter is golden brown and the sage is crispy. Season with salt to taste and remove from the heat. 4. **Assemble the Dish**: Toss the cooked pumpkin gnocchi and roasted vegetables in the brown butter sage sauce. Serve warm, and garnished with crumbled goat cheese and fresh thyme leaves.
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Link to recipe: [Autumn Harvest Pumpkin Gnocchi Pasta](https://hecooks.co/autumn-harvest-pumpkin-gnocchi-pasta/)
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### INGREDIENTS
**Pumpkin Gnocchi**
* 1 cup pumpkin puree
* 2 cups all-purpose flour
* 1 egg
* 1⁄2 teaspoon salt
**For the Vegetables**
* 2 medium yellow beets, peeled and chopped
* 1 medium butternut squash, peeled and chopped
* 2 tablespoons extra virgin olive oil
* salt and ground black pepper, to taste
**Brown Butter Sage Sauce**
* 8 tablespoons butter
* 5-6 leaves of sage
* salt, to taste
**For Serving**
* 1 cup goat cheese crumbles
* 1 tablespoon thyme leaves
### DIRECTIONS
1. **Prepare the Pumpkin Gnocchi:** Mix the pumpkin puree, egg, and salt in a bowl. Gradually add flour until a soft dough forms. Knead by hand as the dough gets thicker. On a floured surface, roll the dough into ropes and cut into bite-sized pieces. Boil the gnocchi in salted water until they float to the surface – about 3 to 5 minutes – then remove with a slotted spoon.
2. **Roast the Vegetables:** Preheat your oven to 425°F. Toss the diced beets and butternut squash in extra virgin olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender.
3. **Prepare the Brown Butter Sage Sauce:** In a skillet, melt the butter over medium heat until it starts to brown, being careful no to burn it. Once the butter starts to bubble, add the sage leaves and cook until the butter is golden brown and the sage is crispy. Season with salt to taste and remove from the heat.
4. **Assemble the Dish**: Toss the cooked pumpkin gnocchi and roasted vegetables in the brown butter sage sauce. Serve warm, and garnished with crumbled goat cheese and fresh thyme leaves.