pumpkin gnocchi

Name: Pumpkin Gnocchi
Prep time: 10 min
Cook time: 10 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound(s) fresh pumpkin (or butternut squash) rind removed and cooked (canned works just as good); - pinch of salt; 1 1/4 cup(s) flour (more as needed if dough is soft); ## BUTTER & SAGE SAUCE; 1 stick(s) butter; 6 - sage leaves, finely chopped; 1 teaspoon(s) brown sugar

(1 RATING)

133 Pinches 1 Photo

Angela Pietrantonio

Woonsocket, RI

Updated on Dec 29, 2011

I 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!

Rate

These little beauties are very light and oh so good! I learned how to make these from my sister-in-law this past year!

prep time 10 Min

cook time 10 Min

method ---

yield 8 to 10

Ingredients

1 pound fresh pumpkin (or butternut squash) rind removed and cooked (canned works just as good)
- pinch of salt
1 1/4 cups flour (more as needed if dough is soft)
BUTTER & SAGE SAUCE
1 stick butter
6 - sage leaves, finely chopped
1 teaspoon brown sugar

How To Make pumpkin gnocchi

Step 1

Using 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.

Step 2

Cook 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.
Step 3

Butter & Sage Sauce: Melt 1 stick of butter with chopped sage leaves, add brown sugar.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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