Step 1

Place the pumpkin puree in a large bowl, and add the gluten-free flour blend and the beaten egg, then mix the ingredients well until you get a uniform dough.

Step 2

Turn dough out onto a cool gluten-free floured surface, and use your hands to form a round disk. Divide disk into 6 equal portions (like you would cut a pizza).

Step 3

Using floured hands, roll out each portion to the thickness of a finger and cut dough into 2 to 3-inch portions and roll into a an oval-sized gnocchi, then set gnocchi aside on a floured tray or plate. Repeat until all dough has been used up.

Step 4

Bring a large pot of generously-salted water to a boil, then place gnocchi in a few batched in the water. When gnocchi floats to the top, it is cooked. Remove gnocchi from the hot water and set aside.

Step 5

As the gnocchi cooks, place the three sprigs of rosemary in a large skillet over medium heat and melt the stick of butter and let it cook until it turns brown and fragrant. Add in crème fraîche and stir well, then add salt to taste.

Step 6

Divide cooked gnocchi into 2 equal portions and serve with rosemary brown butter sauce. Garnish with fresh rosemary and cracked black pepper if desired.