Looking for a little fun project? Make pumpkin Gnudi. Similar to gnocchi this “naked” ravioli take less time and effort to make in my opinion. Coat them in a sage brown butter sauce, they make the perfect fall dish. Enjoy! Pumpkin Gnudi Yields :18-20 1 3/4 cups ricotta Polly-O 1 cup parmesan cheese shredded 3/4 cup semolina flour and more for coating Bob’s red mill 1/3 cup caned pumpkin pure sprouts 1/8 tsp Freshly grated nutmeg 1 egg whisked happy egg Salt to taste Sauce 4 tbsp Butter A few leaves of fresh sage Parmesan cheese Instructions Strain ricotta if needed to release extra water. In a bowl combine all ingredients together until a soft dough forms. Not too soft not too hard. Use a spoon or ice cream scoop to make little balls about 1/2 “ size. Roll it on your hand and drop it into semolina flour. Repeat the process. Place them in a sheet pan with more semolina flour and refrigerate for a couple of days so a skin can form. Cook them in salted boiling water for about 4 mi...