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
- 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
- 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.
- Bring a large pot of lightly salted water to a slow boil.
- Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.
- Place the butter in a small saucepan and heat.
- Add the garlic and sage.
- Remove gnocchi from the water, mix with the butter sage sauce, and serve topped with the freshly grated cheese.