Creamy Pumpkin Gnocchi
We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! —Shawn Barto, Winter Garden, Florida
Total TimePrep: 1 hour Cook: 15 minutes
- 1 cup mashed potatoes (without added milk and butter)
- 2 cups all-purpose flour
- 1 large egg, lightly beaten
- 1 cup canned pumpkin
- 2 teaspoons minced fresh sage
- 1/2 cup butter, cubed
- 6 fresh sage leaves
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 2 tablespoons heavy whipping cream
- Shaved Parmesan cheese
- 1/4 teaspoon salt
- In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough.
- Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon.
- In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute.
- Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.
Nutrition Facts3/4 cup: 327 calories, 15g fat (9g saturated fat), 67mg cholesterol, 213mg sodium, 41g carbohydrate (2g sugars, 3g fiber), 7g protein.
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