Nothing says comfort food like homemade pasta. I adapted this version from Foodess.com and swapped parmesan cheese for crumbled feta cheese.
1 cup pumpkin purée
1 egg yolk
3/4 tsp sea salt
1/4 tsp nutmeg
1 1/2 cup all-purpose flour (plus more, as needed)
4 Tbsp butter
1/4 cup fresh sage
Crumbled feta, as desired
Mix pumpkin purée, egg yolk, salt and nutmeg in a large bowl. Stir in flour, 1/2 cup at a time, until dough begins to form. Turn out on a floured surface and knead until dough is smooth.
Cut dough into four pieces. Take one and cover the remaining three with a damp tea towel. Roll dough into a rope, approximately 1 inch thick, and cut into 1-inch pieces. Shape pieces on a gnocchi board (or use a fork like I did). Repeat with remaining dough.
Bring a large pot of water to a boil. Add gnocchi and cook until they begin to float. Drain pot and set aside. Heat butter in a pan over medium heat. Add sage, then add gnocchi and cook until browned.
Top each portion with crumbled feta and enjoy!
Tip: You can make extra batches of gnocchi and freeze them to use later. To do this lay your uncooked gnocchi pieces on a baking sheet in the freezer until hard, then put them in portioned freezer bags. To cook from frozen simply toss into boiling water and cook until they begin to float.