- 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
"Yummy! Pumpkin flavoring was light but present, gnocchi cooked up well - takes a little time, but not too bad. My two-year-old LOVED it, so worth the extra effort."
"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!"