Pumpkin Gnocchi With Sage Butter

Posted on June 2, 2009


Note: Be careful not to overwork or overknead the dough; you simply want to incorporate the flour into the pumpkin puree

1 (15 oz.) Can Pumpkin Puree (drain excess water)
Salt & Pepper
Dash Of Nutmeg
2 3/4 Cups All-Purpose Flour
1/3 Cup Melted Butter
6-7 Finely Chopped Sage Leaves
1 Large Clove Garlic, Minced
Freshly Grated Parmesan Cheese

1. Mix together the flour, pumpkin and seasonings to make a soft dough.
2. Add additional flour if the dough is sticky or does not hold together.
3. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
4. Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
5. Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.

6. Bring a large pot of lightly salted water to a slow boil.
7. Place the butter in a small saucepan and heat.
8. Add the garlic and sage.

To Cook:
9. Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.
10. Remove from the water, mix with the butter sage sauce, and serve topped with the freshly grated cheese.

Posted in: Cooking