• Start by bringing a large pot of water to a boil.
• In a large bowl combine pumpkin puree, 1.25 cups oat flour, olive oil, salt and spices. Stir well to incorporate the flour into the pumpkin puree. The dough will be sticky.
  1 cup pumpkin puree, 1.25 cups oat flour, 1 tablespoon extra virgin olive oil, 1 teaspoon sea salt, ½ teaspoon ground sage (optional), ¼ teaspoon ground nutmeg (optional)
• Add 1-2 tablespoons of oat flour at a time (up to 4 tablespoons total) to the dough until you have a dough that easily forms into a ball and is not sticky when you roll it in your hands.
• Once the dough is ready, take a small handful at a time and roll it into a ball.

  Roll the ball with both hands on a flat surface into a long log, about 1/2 inch high. Be sure to press out lightly from the center to create the log.
• Cut 1 inch pieces of gnocchi from the log of dough. Repeat until you have all the gnocchi formed.
• Once the water is boiling, slowly drop 3-4 gnocchi at a time to the water with a slotted spoon. Add as many gnocchi as you can without overcrowding the pot. You may need to work in 2 batches.
• Stir the gnocchi occasionally when you put them in. When you notice they start to float, set a timer for 3 minutes.
• After 3 minutes of cooking, remove the gnocchi with a slotted spoon, trying to get rid of as much water as possible.
• From here you can either serve the gnocchi with sauce or go on to sauté them.

To make sauteed gnocchi

• After boiling the gnocchi, add 1-2 tablespoons of olive oil to a hot skillet (over medium heat). Use your spoon to distribute 3-4 at a time so they don't need to be moved much as they will stick in the beginning.

  Add the gnocchi and cook 3 minutes on one side.
  2 tablespoons olive oil (optional)
• Sprinkle with salt and add the fresh sage. Stir well (the gnocchi should easily release). Once coated in salt, use your spoon or tongs to carefully flip each gnocchi so they are all golden brown side up.
  1 tablespoon fresh sage (optional)
• Cook 3 more minutes. Serve hot.