Pumpkin-Potato Gnocchi

In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low, cover and simmer 15 to 20 minutes until potatoes are very tender. Drain potatoes very well.

In large bowl, with potato masher, mash potatoes until very smooth. Add pumpkin, salt, and nutmeg, and mash until blended. With wooden spoon, stir in flour until dough almost comes together. With hands, gently press dough into a ball. Divide dough in half.

On floured surface, with floured hands, gently knead each dough half to a smooth, soft dough. Divide each half into 6 pieces. Working with 1 piece of dough at a time, roll into a rope, about 3/4 inch in diameter. Then, cut rope crosswise into 1-inch pieces (gnocchi). Place gnocchi in lightly floured jelly-roll pan. Repeat rolling, cutting, and placing gnocchi in jelly-roll pan with remaining pieces of dough.

In 5-quart saucepot over high heat, heat 4 quarts water to boiling. Using pancake turner, transfer gnocchi, one-third at a time, to boiling water. As soon as gnocchi float, with slotted spoon, carefully lift gnocchi from water, blotting bottom of slotted spoon with paper towels to remove excess water, and place on warm platter. Repeat with remaining gnocchi.

Serve gnocchi with Fresh Tomato Sage Sauce or melted butter. Garnish with sage leaves if you like.