By Habitat Restaurant

Executive Chef Andrew Morrison

Servings: 4 as main course,

6 as appetizer

Ingredients:

1 ½ pounds russet potatoes

½ cup pumpkin puree

1 egg

¼ cup parmesan, finely grated

¼ teaspoon cinnamon

Pinch allspice

Salt to taste

Ground black pepper to taste

1 ½ to 2 cups all-purpose flour

Directions:

1.         Boil russet potatoes in salted water until tender, then drain.

2.         Meanwhile, combine the pumpkin puree, egg, parmesan, and spices together and set aside.

3.         Place a pot of salted water on to boil for blanching gnocchi once they are made.

4.         When potatoes are still warm, but cool enough to handle, peel skins, and place them through a ricer. Combine potatoes and pumpkin mixture, and mix well.

5.         Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.

6.         Cut the dough into equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about ½-inch in diameter, flouring lightly if needed. Slice the rope into pieces ½-inch wide. Continue with the remaining dough.

7.         Immediately add batches of gnocchi to the boiling water and continue cooking for 2-3 minutes once they have risen to the top. Remove cooked gnocchi with a slotted spoon or skimmer, and set aside briefly while making sauce.

Sage cream Ingredients:

2 cups heavy cream

1 bunch sage leaves on stem

½ bunch flat leaf parsley, chopped

¼ cup parmesan, grated

Directions:

1.         Add heavy cream and fresh sage to a pot and reduce by half.

2.         Blend in parsley and additional fresh sage to create vibrant sauce.

3.         Season with salt, pepper, and grate in parmesan cheese.

To serve: Coat gnocchi with sauce. Garnish with fresh grated ricotta salata, sage leaves, a drizzle of honey, and shaved apples.

Habitat, 510 Market St., Downtown. 412.773.8884. habitatrestaurant.com.