Step 7:
When all the skins are removed, lightly chop or smash and place in a small saucepan over medium heat with a bit of ****er. Let cook for a few minutes.
Add a bit of salt, pepper, freshly grated nutmeg, about 1/3 cup of heavy cream and about 1/4 cup of chicken broth. Let cook over low heat, stirring occasionally, until thickened and a lovely [COLOR=#2B65B0 ! important]
sauce [/COLOR]consistency.
Meanwhile, bring a large pot of salted water to a boil. Drop in the pumpkin gnocchi while stirring the pot to prevent them from sticking to the bottom and each other. When they float to the surface, boil for another two minutes, then either move to a [COLOR=#2B65B0 ! important]
pan[/COLOR]of warm water to hold, or drain and plate.