Pumpkin Gnocchi with Spiced Walnuts and Balsamic Cream Gnocchi

1 cup canned pumpkin puree
2 tablespoons melted butter, cooled
1 1/2 cups all-purpose flour
1 large egg yolk
1/2 teaspoon each: salt and pepper
1/4 teaspoon ground nutmeg
1/4 cup butter

In large bowl, combine pumpkin and butter; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.
In large pot, bring 6 cups salted water to boil. Cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to paper lined baking pan. Cool briefly, then roll in spiced nuts. Serve as hors d’oeuvres with frill picks or with Balsamic Cream Sauce.

Spiced Candied Walnuts
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 cups walnut pieces
3 cups maple syrup

Blend spices in small bowl.
In a deep saucepan bring the syrup and walnuts to a boil.
Strain, and spread on baking sheet. Sprinkle with spices and cool.

Blend spices in small bowl.
While heating, bring a large pot of water to boil.

Balsamic Cream Sauce
2 T Olive Oil
2 T Butter
1/2 Onion, Minced
1 t Salt
2 Cup Heavy Cream
4 T Balsamic Vinegar
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Makes 4 to 6 servings.