For the Gnocchi:
- 2 cups pumpkin puree*
- 1 egg
- ½ cup manchego cheese, shredded
- 1 ¼ cups all-purpose flour
- ¾ cup hazelnut flour (or more all-purpose flour)
- ½ teaspoon nutmeg
- Pinch of salt + pepper
For the Balsamic Sage + Blue Cheese Sauce:
- 8 tablespoons salted butter
- ¼ cup fresh sage, chopped
- ¼ cup balsamic vinegar (use white balsamic for a more pleasant colored gnocchi)
- Salt + pepper, to taste
- 6 ounces blue cheese, crumbled + more for serving
- 1/3 cup chopped hazelnuts, toasted
- Toasted pumpkin seeds, for serving (optional)