pumpkin gnocchi
(1 rating)
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!
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(1 rating)
yield
8 to 10
prep time
10 Min
cook time
10 Min
Ingredients For pumpkin gnocchi
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1 lbfresh pumpkin (or butternut squash) rind removed and cooked (canned works just as good)
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pinch of salt
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1 1/4 cflour (more as needed if dough is soft)
- BUTTER & SAGE SAUCE
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1 stickbutter
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6sage leaves, finely chopped
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1 tspbrown sugar
How To Make pumpkin gnocchi
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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.
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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.
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3Butter & Sage Sauce: Melt 1 stick of butter with chopped sage leaves, add brown sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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