- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 cup canned pumpkin
- 6 quarts water
- 1/2 cup butter, cubed
- 4 fresh sage leaves, thinly sliced
- 1 garlic clove, minced
- In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes.
- Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
- In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm.
- In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat. Yield: 4 servings.
Reviews for Pumpkin Gnocchi in Sage Butter
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"Might be partially my fault, but they came out kinda rubbery and weren't very flavorful. Not worth all the extra work to me. I think I'll stick with standard store-bought potato gnocchi."
"Gnocchi turned out well but I didn't get as much of the pumpkin flavor as I would have liked."
"I took this recipe as my side dish for Thanksgiving Dinner with my extended family, first time I had made any sort of gnocchi dish. Everybody who tried it LOVED it. We even got a couple of the picky teenagers to try it. I will definitely be making this dish again. Although, next time I won't triple the recipe, because cutting and forking all those gnocchi took two hours, lol. Still, a fantastic recipe that I will make every Thanksgiving from here until the day I die."
"Yuck, they look like dead grub worms!"
"Made this w/ frozen sweet potato gnocchi & it's to die for. A great hit as an hors d'oeuvre at my Groundhog Day party."