Pumpkin gnocchi with Parmesan, Sage, and White Truffles (Gnocchi di zucca al parmigiano, salvia e tartufo bianco)

INGREDIENTS: (6 servings)
2 ½ - 3 Pound Pumpkin
1 3/4 Cup grated Parmesan cheese
1 ½ Cup all-purpose Flour
1 Cup water
1 Egg
12 Sage leaves
10 Tbsp (1 1/4 sticks) unsalted butter
1 ½ Teaspoons salt
1/4 Teaspoon ground nutmeg
6 Oz white truffles (optional)

Preheat the oven to 400°F. Remove the stem from the pumpkin, then slice between the vertical grooves to produce thick, half-moon slices. Scrape out and discard the seeds and strings. Place the pumpkin on their sides in one layer on a large baking sheet.Roast until a knife easily pierces the flesh, about 25 minutes. Let cool slightly.

When cool enough to handle, scrape the flesh from the skin into a sieve. Using a rubber scraper or spatula, work the squash through the sieve into a bowl.
Measure 1 ½ cups of pumpkin puree. Transfer the puree to a medium saucepan and add the water, salt, and nutmeg. When it begins to boil, add a cup of the flour, a little at a time, stirring constantly.
Reduce the heat to medium and cook, stirring constantly, until the mixture pulls together as a smooth, bright orange ball, about 10 minutes. Remove from the heat and beat in the egg, then 1 ½ cup of cheese.
Turn out onto a clean work surface and let cool slightly.

When cool enough to handle, knead the remaining ½ cup flour into the dough to form a smooth ball.
Divide the dough into eight pieces and roll each into a ½ -inch-thick log, dusting the work surface with flour as necessary to prevent sticking. Cut the logs into 1-inch-long segments. Spread some flour on a baking sheet, add the gnocchi, and shake to lightly coat. Set aside until ready to cook.

The gnocchi can be stored, covered, and refrigerated, for up to a day.

To prepare the sauce, in a large skillet, melt the butter over medium-high heat, add the sage and cook until it starts to crisp, 2 to 3 minutes. Set aside.
Bring a large pot of water to a boil. Salt the water and cook the gnocchi in four to five batches until they rise to the surface, about 2 minutes. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sauce.

When all of the gnocchi are cooked, place the pan over high heat for 1 to 2 minutes and toss the gnocchi with the sauce. Remove from the heat, add the remaining 1/4 cup Parmigiano, and toss again. Divide the gnocchi among serving plates and shave the white truffles, if using, over the top.