Comments on: Pumpkin Gnocchi With Sage Butter

By: Sandy

Sandy — Mon, 15 Feb 2010 13:19:46 +0000

For the person who said they weren’t ‘pumpkiny’. They never are, that’s not the point. Just like spinach pasta isn’t ’spinachy’. It’s the nature of the beast.

By: Pumpkin Gnocchi « New Cook on the Block

Pumpkin Gnocchi « New Cook on the Block — Sun, 18 Oct 2009 02:21:47 +0000

[...] Gnocchi Project inspired by my new favorite food blog, CSA Delivery. Recipe adapted from Cookography’s Pumpkin Gnocchi. Pumpkin puree technique from The Kitchn’s advice on making pumpkin [...]

By: clair

clair — Tue, 13 Oct 2009 18:24:53 +0000

Whole wheat pastry flour would probably work.

By: Danielle

Danielle — Sun, 13 Sep 2009 03:02:47 +0000

Made these tonight. Were very very good. Not very pumpkiny but I think that it gave it a slight sweetness that was delish.

By: Erin

Erin — Wed, 22 Jul 2009 01:26:33 +0000

Any ideas on substituting whole wheat flour?

By: Monica

Monica — Thu, 05 Mar 2009 03:11:39 +0000

I tried this tonight, it was delicious and easy to make. I seem to have made too much though. Do you know if the gnocchi freezes well or should I just keep the extras in the fridge? Thanks.

By: Lisa

Lisa — Wed, 28 Jan 2009 22:50:14 +0000

Really nice recipe! I add lots of nutmeg (probably on the order of 1 tablespoon so you can really taste it) and add a second clove of garlic to the sauce. The extra nutmeg really helps bring out the pumpkin taste. It’s now a staple on our dinner list.

By: Luke

Luke — Sun, 18 Jan 2009 01:45:03 +0000

That is a good call! Next time I have some left over butternut squash, I will make some Gnocchi the next day.

By: Carol

Carol — Sat, 17 Jan 2009 21:31:33 +0000

I used butternut squash. MMMgood

By: Luke

Luke — Tue, 13 Jan 2009 17:51:15 +0000

Prosciutto is always a good touch, nice call!

By: Joyce

Joyce — Sat, 10 Jan 2009 01:04:51 +0000

Nice easy recipe that solves aforementioned extra pumpkin dilemma. (I had leftovers from pumpkin bread pudding.) I added some prosciutto.

By: Evan

Evan — Thu, 13 Nov 2008 07:17:21 +0000

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!

By: Luke

Luke — Thu, 23 Oct 2008 17:47:27 +0000

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.

By: shae

shae — Thu, 23 Oct 2008 17:19:03 +0000

yeah…. where are the potatoes?

By: Kristen

Kristen — Wed, 22 Oct 2008 17:02:03 +0000

If I use dried sage instead, how much would I use? This sounds fabulous! Thanks!

By: Barbara Roesling

Barbara Roesling — Thu, 16 Oct 2008 16:12:11 +0000

am I missing something? Where are the potatoes mentioned in the intro note?

By: Christine

Christine — Sat, 03 May 2008 18:37:29 +0000

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!

By: sandie and bheesham

sandie and bheesham — Thu, 03 Jan 2008 12:37:50 +0000

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.

By: Luke

Luke — Wed, 05 Dec 2007 22:14:10 +0000

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.

By: Ginny

Ginny — Wed, 05 Dec 2007 14:24:11 +0000

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!