Pumpkin Gnocchi












Ever since the weather began to turn all I want to do is cook with pumpkin.  To me pumpkin and pumpkin flavors are the epitome of fall; I mean besides the leaves changing and the chill in the air. So since I exhausted all the dessert pumpkin options, pumpkin chocolate chip bread, pumpkin shortbread bars and pumpkin cake, I have moved on to savory pumpkin treats. I saw a picture of this delicious gnocchi on tastespotting and since I almost had all the ingredients in the house I decided to make it. I unfortunately had no sage laying around and no good alternative to sage either, so my sauce was only made of brown butter….still delicious just less colorful. Original recipes is from foodess.com, the only change I made was to omit the sage (which I do not recommend doing) and I added a pinch of cinnamon.

Pumpkin Gnocchi

  • 1 cup pumpkin puree (if canned, be sure to choose 100% pure pumpkin, not pumpkin pie filling)
  • 1 egg
  • 3/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 1/2 cup flour (approximately), plus more for hands and work surface
  • 3 tbsp butter

1. Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt, nutmeg and cinnamon. Add the flour in 1/2 cup at a time, stirring to combine between each addition. Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.

2. With floured hands, pinch off about a quarter of the dough. Roll on a floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.

3. Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a large, heavy saucepan, until butter browns. Remove from heat.

4. Add gnocchi to brown butter and toss.

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