Pumpkin Gnocchi with Sage Butter

I had some leftover canned pumpkin from last week's TWD recipe, so I decided to take a stab at this pumpkin gnocchi recipe.

Ironically, the recipe called for one whole can of pumpkin, defeating my purpose of using the half can I had. I guess I could have halved it, but I had a feeling I would be using it for more than one meal!

I was right.

My husband and I both loved it and made it two days in a row. See, you can make the dough and refrigerate it for a couple days, which was perfect for me since I only cook for two. It was super-easy and really fun. My hubby and I made it together. :) I love using pumpkin and although the gnocchi was the bulk of the dish--I couldn't get over the wonderful combination of the butter, fresh sage and garlic!

Please enjoy this recipe, originating from Italian Food Forever.

Pumpkin Gnocchi With Sage Butter

From: Italian Food Forever

Notes:

Be careful not to overwork or overknead the dough; you simply want to incorporate the flour into the pumpkin puree

Ingredients:

• 1 (15 oz.) Can Pumpkin Puree (drain excess water)
• Salt & Pepper
• Dash Of Nutmeg
• 2 3/4 Cups All-Purpose Flour
• 1/3 Cup Melted Butter (the second time I made this I did half butter/half olive oil)
  
• 6-7 Finely Chopped Sage Leaves
• 1 Large Clove Garlic, Minced (I used store bought, minced)
  
• Freshly Grated Parmesan Cheese

Directions:

1. Mix together the flour, pumpkin and seasonings to make a soft dough.
2. Add additional flour if the dough is sticky or does not hold together.
3. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
4. Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
5. Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.

Sauce:

1. Bring a large pot of lightly salted water to a slow boil.
2. Place the butter in a small saucepan and heat.
3. Add the garlic and sage.
4. Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.
5. Remove from the water, mix with the butter sage sauce, and serve topped with the freshly grated cheese.

Other bloggers who have tried this recipe:
Cookography & I'm Right About Everything