Angela's StoryI love the butter & sage sauce for these, absolutely awesome!
You can also freeze them and enjoy at your leisure!
Handed down from my family's own recipe!
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)
BUTTER & SAGE SAUCE
Find more recipes at goboldwithbutter.com
sage leaves, finely chopped
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.