Pumpkin Gnocchi With A Brown Butter Sauce, Crisped Sage And Shaved Parmigianno-Reggiano Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
934
FAT
173%
CHOL
95%
SOD
61%

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Ingredients for 4 servings

1 egg

1/2 pound unsalted butter

Pinch allspice

Salted water, for cooking gnocchi

1/4 cup finely grated Parmesan cheese

1/2 cup pumpkin puree

1 1/2 to 2 cups flour

2 tablespoons fresh sage leaves, minced

1 teaspoon salt

1 1/2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender

Freshly ground black pepper, to taste

1/4 teaspoon cinnamon

1/2 cup shaved Parmesan cheese

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