You can also freeze them and enjoy at your leisure!
Handed down from my family's own recipe!
Featured Pinch Tips Video
- 1 lb
- fresh pumpkin (or butternut squash) rind removed and cooked (canned works just as good)
- pinch of salt
- 1 1/4 c
- flour (more as needed if dough is soft)
- 1 stick
- sage leaves, finely chopped
- 1 tsp
- brown sugar
BUTTER & SAGE SAUCE
1Using your hands, mix the pumpkin, salt and flour in small amounts until you have a soft pliable dough. Roll into 1/2" ropes, cut each rope into 3/4" pieces. Then using your thumb, roll each piece down the smooth side of a small hand grater to form the characteristic bumpy pattern on one side and a dimple on the other.
2Cook in salted water and when they float to the top they are done (about 6 to 8 minutes). Then can also be frozen in airtight bags for a later use.
3Butter & Sage Sauce:
Melt 1 stick of butter with chopped sage leaves, add brown sugar.