Pumpkin gnocchi in gorgonzola sauce

Directions

1. In a large bowl, combine the pumpkin puree and egg yolk.
2. In another bowl, whisk together 2 cups of flour, salt, and nutmeg.
3. Gradually add the flour mixture to the pumpkin, stirring until a soft dough forms that pulls away from the bowl. You may not need all the flour.
4. Lightly flour a work surface.
5. Knead the dough for 1 minute, then cut it into 4 pieces.
6. Roll each piece into a log about 1/2-inch thick.
7. Add more flour as needed to prevent sticking.
8. Cut each log into 1/2-inch pieces.
9. Gently roll each piece over the tines of a fork to create ridges.
10. Place the formed gnocchi on parchment paper and repeat with remaining dough.
11. Bring a large pot of salted water to a boil.
12. Reduce the heat to maintain a gentle boil.
13. Drop in the gnocchi, working in batches if needed.
14. Stir once and cook until they float, about 4–5 minutes.
15. Remove with a slotted spoon and transfer to a serving dish.
16. While the gnocchi cook, warm the milk or half-and-half in a medium pot.
17. Cook, stirring often, until it begins to thicken.
18. Whisk in the gorgonzola, nutmeg, salt, and pepper.
19. Remove from heat and whisk until smooth.
20. Cook the bacon until crisp.
21. Drain most of the fat, then lightly fry the shallot and sage leaves in the same pan.
22. Drain everything on paper towels.
23. Serve the gnocchi with the sauce and top with bacon, shallots, and sage.
24. Serve immediately.