Preparation

1. In a large mixing bowl, combine the pumpkin puree, flour, 1 cup grated Cracker Barrel Parmesan Cheese, egg, salt, and nutmeg. Mix until well combined.
2. On a floured surface, knead the dough until smooth and slightly sticky. Add more flour if needed to prevent sticking. Let stand 5 minutes.
3. Divide the dough into smaller portions. Roll each portion into a long rope, about 1 inch in diameter.
4. Cut the rope into small pieces, about 1-inch long. Optional: You can press each piece lightly with a fork to create ridges, which will help the sauce cling to the gnocchi, or use a gnocchi board.
5. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, usually about 2-3 minutes. Remove with a slotted spoon and set aside.
6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes. Be careful not to burn the butter. Remove the sage from the pan.
7. Over medium heat, add the cooked gnocchi to the skillet and toss gently to coat them with the butter sage sauce. Cook for an additional 2-3 minutes, allowing the gnocchi to absorb some of the flavors and to turn a little golden. Add the toasted nuts, crushed crispy pancetta and sage.
8. Season with salt and pepper to taste. Remove from heat.
9. Serve the pumpkin gnocchi in bowls, garnished with additional Grated Cracker Barrel Parmesan cheese and lemon zest.