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.
1 15 oz. can pumpkin pie mix
2 cups sifted all-purpose flour, plus more as needed
salt and pepper
4 T butter
8 sage leaves
1/4 cup Parmesan
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.