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Pumpkin Gnocchi in Sage Butter

 Pumpkin Gnocchi in Sage Butter
For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. —Donna Mosca Kahler, Jupiter, Florida
4 ServingsPrep: 30 min. Cook: 5 min.

Ingredients

  • 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

Directions

  • 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.

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Pumpkin Gnocchi in Sage Butter (continued)

Nutritional Facts: 2/3 cup equals 394 calories, 23 g fat (14 g saturated fat), 60 mg cholesterol, 312 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein.