Pumpkin Gnocchi with Cardamom Cream Sauce

Ingredients:

Serves 6

For gnocchi:

1 1/2 pounds russet potatoes

1/2 pound cooked fresh pie pumpkin

12 ounces or 2 3/4 cups cake flour

5 ounces or 1/2 cup grated parmesan cheese

4 tablespoons kosher salt

2 eggs

1 egg yolk

For cardamom cream sauce:

4 cardamom pods

1 star anise

1/2 cup dry white wine

Salt to taste

2 cups heavy cream

Sliced scallions for garnish

Directions

For gnocchi: Wash the potatoes under hot water. Wrap in aluminum foil and bake at 375 degrees for 1 hour or until tender. Bake the pumpkin whole until tender, approximately 1 hour.

Meanwhile, combine the flour, cheese and salt in a large bowl. In a separate bowl, combine eggs and yolk.

When the pumpkin and potatoes are done, scoop out the flesh and process through a food mill. Add the pumpkin and potato mixture to the flour mixture and mix. Add the egg mixture and combine just until dough comes together.

Take a small amount of dough from the ball and work in your hands to remove any air pockets. On a floured work surface, roll the dough out into a skinny log. Using a bench scraper, cut 1-inch chunks from gnocchi log. Toss in flour and freeze until ready to serve.

Cook gnocchi in boiling salted water just until they float. Remove from water and toss in a saute pan with the warm cardamom cream sauce (recipe follows). Garnish with scallion.

For sauce: In a medium size sauce pan over medium heat toast the spices until fragrant. Add white wine and reduce to a syrupy consistency. Add heavy cream and reduce by half. Remove from heat and serve with pumpkin gnocchi.