Pumpkin Gnocchi With Sage Butter
Gnocchi can be a scary… but really it is one of the simplest pastas out there. The only complicated part is baking the potatoes needed for traditional gnocchi. However if you use canned pumpkin puree you can make delicious, colorful gnocchi in no time at all.
After boiling the gnocchi you can toss them with a number of different sauces. Cream, butter or oil based sauce probably work best because they coat the gnocchi. There are tons of different varieties: Brown butter with sage, creamy gorgonzola, and of course pesto!
Pumpkin Gnocchi With Sage Butter
From: Italian Food Forever
Notes:
Be careful not to overwork or overknead the dough; you simply want to incorporate the flour into the pumpkin puree
Ingredients:
- 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
Directions:
- Mix together the flour, pumpkin and seasonings to make a soft dough.
- Add additional flour if the dough is sticky or does not hold together.
- Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
- Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
- 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.
Sauce:
- Bring a large pot of lightly salted water to a slow boil.
- Place the butter in a small saucepan and heat.
- Add the garlic and sage.
- Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.
- Remove from the water, mix with the butter sage sauce, and serve topped with the freshly grated cheese.
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November 3rd, 2007 at 6:35 pm
Thanks for posting - that looks like an easy dinner recipe to fit into the the fall rotation.
December 5th, 2007 at 9:24 am
I had some leftover pumpkin from a cake I made this weekend so I made this for dinner last night. It was really easy and a great use of leftovers. I did not have any sage but rather threw together a garlic and thyme balsamic reduction. It strangly worked well. Thank you for the idea!
December 5th, 2007 at 5:14 pm
Hi Ginny, That is actually one of the reasons we gave this recipe a try. We had half a can of pumpkin puree leftover. Sounds like you came up with a pretty good sauce too! I am happy it worked out.
January 3rd, 2008 at 7:37 am
Hi Luke and Carolyn,
Best card I ever received and now I am very hungry. Of course I find myself being lazy and instead of wanting to cook I think I would rather go to Argentina and eat.
Actually I am going to try some of these receipes and definetly look for some of the wine. Thanks for letting us travel to places through your eyes.
May 3rd, 2008 at 1:37 pm
I knew there’s a reason I have a can of pumpkin sitting in my pantry!
I can’t wait to try this. Always wanted to make Gnocchi. What a way to try it. Thanks!
October 16th, 2008 at 11:12 am
am I missing something? Where are the potatoes mentioned in the intro note?
October 22nd, 2008 at 12:02 pm
If I use dried sage instead, how much would I use? This sounds fabulous! Thanks!
October 23rd, 2008 at 12:19 pm
yeah…. where are the potatoes?
October 23rd, 2008 at 12:47 pm
I must have been spacing when I wrote this. That should say Pumpkin Puree instead of potatoes. I will go fix that.
Dried herbs are a little more potent. I would go for about 1 tsp or so.
November 13th, 2008 at 2:17 am
Thanks for the recipe! It was a big hit! My only concern was that it didn’t taste enough like pumpkin. Did I use too much flour? Any suggestions for the future?
Thanks again!