Pumpkin Gnocchi with Butter and Sage
Pumpkin Gnocchi with Butter and Sage Author: Weaver’s Orchard Pumpkin Gnocchi with Butter and Sage Author: Weaver’s Orchard If using pumpkin puree rather than pumpkin pie mix, add 1/4 tsp nutmeg.
Ingredients
Scale
- 1 15 oz. can pumpkin pie mix
- 2 cups sifted all-purpose flour, plus more as needed
- 1 egg
- salt and pepper
- 4 T butter
- 8 sage leaves
- 1/4 cup Parmesan
Instructions
- Drain the pumpkin pie mix with a fine sieve and then add to a large bowl. Add salt pepper and (if using) nutmeg. Add egg and slowly add flour until the mixture comes together and is not sticky. Don’t over-mix.
- Prepare a pot of boiling water.
- Roll the gnocchi dough out on a floured surface, making the gnocchi into a rope that can be cut into small “pillows.”
- Toss finished gnocchi into the pot and remove with a slotted spoon as soon as each one rises to the surface (1-2 minutes). Reserve 1 tablespoon of the cooking liquid.
- Prepare the sauce by heating 4 tablespoons butter in a saute pan. Add cooking liquid and sage leaves. Remove from heat. Remove sage leaves (or use as garnish). Add gnocchi to the pan and mix.
- Top with Parmesan cheese.
Find it online: https://www.weaversorchard.com/pumpkin-gnocchi/