Filippo Berio Pumpkin Gnocchi with Blue Cheese and Hazelnuts

Ingredients

• Gnocchi:
• 1 1/2 lb Yukon Gold potatoes, peeled
• 3/4 cup pumpkin purée
• 2 cups all-purpose flour (approx.)
• 1 egg
• 2 tbsp Filippo Berio Organic Olive Oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground nutmeg
• Assembly:
• 1/4 cup Filippo Berio Organic Olive Oil
• 1/2 cup chopped toasted hazelnuts
• 1/3 chopped fresh sage leaves
• 2 tbsp lemon juice
• 1/3 cup crumbled blue cheese