Whole Wheat Pumpkin Gnocchi with Mushrooms

Mmm... I made this recipe a few weeks ago and while it was delicious, Martha sure likes to use a lot of heavy cream and butter. I adapted it yesterday to suit our "everyday eating" desires and the outcome was just as tasty!

Ingredients

Serves 4

* 1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded (save the seeds--wash them, salt them and bake them on a baking sheet for 10 minutes at 400 degrees... the perfect topping for the side salad!)
* 2 cups whole wheat flour, plus more for work surface
* Coarse salt and freshly ground black pepper
* 1 teaspoon freshly grated nutmeg, plus more for serving
* 1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving
* 1/4 cup (4 T) unsalted butter
* 2 shallots, finely chopped
* 16 oz sliced mushrooms (your choice)
* 8 fresh sage leaves or 1 tsp dried sage
* 1 cup homemade or store-bought low-sodium chicken or vegetable stock
* 1 cup 1% milk


Directions

1. Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.
2. Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.
3. Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.
4. Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
5. Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 5 minutes until mushrooms are softened. Add 1/4 cup pumpkin, chicken stock, milk, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.
6. Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with a fresh green side salad (my preference would be argula!)

Adapted by MCE from MarthaStewart.com