After a wicked wind today, the golden and crimson leaves of Autumn are now blowing over the
ground.  Fall is definitely here, even though the temperatures have been above normal.  But, on
the t.v. are the songs and commercials of Christmas and all cooking channels are in full Turkey
and Pie mode...it really is only one week before Thanksgiving.  A cook's mind turns to warming
spice and herby things this time of the year...using the seasonal bounty that Nature affords us.
One of those treats is the pumpkin...after we are all Jack-O-Lanterned out with Halloween, the
remnant of those squash many times become a pumpkin pie or some other orange brown baked
or roasted treat.  In the land of Italy, the pumpkin is quite prevalent at this seasonal time..es-
pecially in the Tuscan region.  Tuscan=Florence...Firenze, another favorite destination of mine..
while there are some sections that will make you scratch your head and say why am I spending
money and time here??, the overall experience is overwhelmingly wonderful, and, (as if you
didn't know) the food is amazing.
When the fall chill invades Firenze and Tuscany,  one of the seasonal dishes incorporates the
bounty of the zucca, or pumpkin along with a pasta mainstay, the gnocchi.  Gnocchi is made
in many forms but one of the most inventive and flavorful is when it's made with some nutmeg
and pumpkin, then dressed in a simple butter sauce infused with fresh sage.  The rich
burnt umbers, ochres, and siennas (sounding like the back of the 64 crayon Crayola box) with
their orange, gold and rust palette seem to reverberate from the gnocchi dish.  The zucca lends
it's intense hue to the pasta.  Delicious AND attractive.

What a view...it's inspiring me to make Pumpkin Gnocchi...o wait, i already did, about 2 hours ago!
Get a large pot of water boiling, add salt to it...
In a large bowl, add 1 1/4 cups of Cooked pumpkin, the Libby's Brand works well, you may have a
brand or an organic one that you may use...I'm a sentimentalist..Libby's has always been the pumpkin
of choice in our home..so Libby's it is.  For those of you who have never used the can pumpkin take care
when you pick up your can at the store, there is also a nasty version of pumpkin, also by Libby's (was
I a little harsh there??  which is a Pumpkin pie MIX, already seasoned for your baking.  It just seems
flat and a bit musty tasting.  The plain pumpkin is the way to go for your baking and add your own sea-
sonings.  Now, back to the gnocchi...again, make sure your can is pure plain pumpkin.  In the same bowl
add 1 3/4 cups of sifted flour, 1 tsp. of grated nutmeg, 1/2 tsp. salt, 1/2 tsp. black pepper.  Mix the two
until you form a dough that will pull away from the sides of the bowl.  Work the dough for no more than
2 minutes.  If it is tacky (sticking to your fingers or hand, too moist) add small sprinkles of flour until it
is a smooth dry dough.  Let it rest for 10 minutes.


Now split the dough into 5 pieces and roll each one into a 6-8 " rope.  Cut each rope into small
bits, about 1 " a piece.  Then roll each piece across a Gnocchi mold dusted with a little flour.
These are obtainable at William-Sonoma, or at other on
line kitchen suppliers.  BUT, not necessary!  Run the individual gnocchi across the back of a fork
with your thumb. The idea is to curl them up and giving the groove which catch some of the sauce.


Lay them out on a platter with a kitchen towel on it.  Then, when the water is boiling, add the gnocchi
and stir to prevent sticking to the bottom.  Lower the pot to a low boil and the gnocchi are ready when
they begin to rise to the top of the pot.


                                                                                    

Remove them with a slotted spoon to the platter with the kitchen towel.  Let them drain of their water.
In a wide skillet, heat 3.4 stick of UNSALTED butter (get into that habit..using the unsalted..it's more
creamy and milky tasting and it's what the big shots use, you want to be a big shot in the kitchen like
Wolfgang Puck or Giada don't you???), plus then you control the salt used.    Let this heat on medium.
Add 2 torn FRESH sage leaves and when they start to sizzle and the butter begins to turn just a little
darker, add the gnocchi and saute' for 2 minutes. 
   Pour the whole skillet onto a nice long and flat platter, and
immediately shave 1/4 cup Parmigiano-Reggiano over it..grind lots of black pepper as well...and
garnish with some more fresh sage leaves.  Sage is a very strong and powerful herb...a little goes
a very long way.  An added touch...Grind up 2 Amaretti Cookies and sprinkle them over the platter
also.. Didn't have any in the house so you will not see that in the picture.  That adds a textural and
sweet bitter almond flavor to the finished dish.  If that doesn't sound like a flavor you want in your
gnocchi, stick with just the pepper,sage, and cheese.  Either or, you have a winning fall dish on
your hands.
   Just looking at that picture of the Box of individually
wrapped Amaretti cookies tells me the Holiday Season has, like Santa at the Macy's Thanksgiving
Parade, arrived.  I guess that Panettone that used to sit up on top of the China Cabinet isn't far behind.
So this is my way of ushering in this end of the year season of eating, drinking, and gathering together
with family and friends.  Enjoy making this Tuscan inspired season gnocchi which has become,
like the fall pumpkin ravioli, a harbinger of next week's feast of Thanksgiving.