Comments on: Pumpkin Gnocchi With Sage Butter

By: Luke

Luke — Wed, 23 Nov 2011 15:54:31 +0000

Good call on freezing. I am going to make a double batch next time.

By: Mica

Mica — Mon, 21 Nov 2011 18:20:51 +0000

Sage butter yum. This looks delicious.

By: Lawana

Lawana — Tue, 15 Nov 2011 15:36:04 +0000

I tried this recipe…..I served over fresh spinich and a side of grilled baby asparagus…..yum…hubby loved it….The Gnocchi freezes well too so make extra!!

By: A Week’s Worth of Meals | Naturally Contrary

A Week’s Worth of Meals | Naturally Contrary — Tue, 04 Oct 2011 23:39:25 +0000

[...] Pumpkin Gnocchi with Sage Butter (+ toasted walnuts) and a salad [...]

By: Alex

Alex — Tue, 05 Apr 2011 16:09:09 +0000

Great Recipe. I also fried some whole Sage leaves until crispy and threw them on top.

By: When a woman gives you a pumpkin… | Brooklyn Baba

When a woman gives you a pumpkin… | Brooklyn Baba — Tue, 16 Nov 2010 16:39:53 +0000

[...] quick weeknight fix. I would make a side of some garlicky kale or brocoli rabe to balance it out. Pumpkin Gnocchi is more of a weekend project, and I could see some crumbled sausage mixed into this [...]

By: Falling for Winter | Diana Jean

Falling for Winter | Diana Jean — Sat, 09 Oct 2010 22:37:06 +0000

[...] Pumpkin and sage gnocchi [...]

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.