Roman-style gnocchi are made with semolina flour and baked with butter and cheese. Here is a variation on that theme, with pureed pumpkin or another winter squash. The vegetable gives a warm color and mild sweetness to the gnocchi. Canned pumpkin or frozen squash puree makes a good shortcut, or you can use your own homemade puree.
I can’t think of a better dish for an autumn dinner party. Make these a day or two ahead of time, then bake them just before you are ready to serve.

Serves 6

INGREDIENTS

• 4 cups whole milk
• Salt
• 1¼ cups water
• 1¼ cups semolina flour (Cream of Wheat)
• 8 tablespoons (1 stick) unsalted butter
• 4 large egg yolks
• 1 cup canned unsweetened pumpkin or cooked mashed butternut squash
• ⅛ teaspoon freshly grated nutmeg
• 1½ cups freshly grated Parmigiano-Reggiano
• 6 fresh sage leaves, chopped
• Freshly ground pepper

INSTRUCTIONS

1. Oil a large baking sheet.
2. In a medium saucepan, bring the milk and 2 teaspoons salt to a simmer.
3. Meanwhile, in a bowl, whisk together the water and semolina. Pour the mixture into the hot milk and cook, stirring with a wooden spoon, until the mixture is very thick, about 4 minutes. Remove from the heat, add 4 tablespoons of the butter, and stir until melted.
4. In a small bowl, beat together the egg yolks, pumpkin, and nutmeg. Beat the mixture into the semolina.
5. Stir in 1 cup of the cheese.
6. Pour the mixture onto the baking sheet. With a spatula, spread it out evenly to ½ inch thick and smooth the top. Refrigerate for 3 hours, or until the semolina is firm to the touch. (The dough can be covered and refrigerated overnight.)
7. Preheat the oven to 400°F. Butter a 13- ×-9- ×-2-inch baking dish.
8. With a small knife, cut the dough into 2-inch squares. Slide a spatula under the squares and transfer them to the baking dish, overlapping them slightly.
9. Melt the remaining 4 tablespoons butter in a small saucepan, add the sage leaves and a pinch of salt, and cook for 1 minute, or until fragrant. Drizzle the butter over the gnocchi and sprinkle with pepper.
10. Top with the remaining ½ cup cheese.
11. Bake for 30 minutes, or until the gnocchi are golden on top. Serve hot.

SERVING SUGGESTIONS:

• Serve the Pumpkin Gnocchi alla Romana as a main dish accompanied by a fresh green salad or roasted vegetables.
• Top the gnocchi with a drizzle of extra-virgin olive oil and a sprinkle of freshly grated Parmigiano-Reggiano for added flavor.
• Garnish the dish with a few fresh sage leaves or chopped parsley for a pop of color and herbaceous aroma.
• Pair the Pumpkin Gnocchi alla Romana with a glass of crisp white wine or a light-bodied red wine, such as a Pinot Noir or Chianti.
• For a more indulgent variation, serve the gnocchi with a creamy sauce, such as a sage-infused brown butter sauce or a rich mushroom sauce.
• Add some roasted pumpkin or butternut squash cubes as a topping to enhance the pumpkin flavor and add textural contrast.
• Consider serving the gnocchi alongside a protein of your choice, such as grilled chicken, roasted pork tenderloin, or sautéed shrimp, to create a complete and satisfying meal.