Pumpkin Gnocchi

Gnocchi is one of my most favorite things to make especially during the Fall season when I love to make my pumpkin gnocchi.  I know it looks hard, but it’s actually pretty easy to make if you have the time.  Here is my recipe for making pumpkin gnocchi.  If you are not a sage lover, this recipe would also go great with a white sauce or even a red sauce.

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
• 6-7 Finely Chopped Sage Leaves
• 1 Large Clove Garlic, 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. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
6. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.
7. Bring a large pot of lightly salted water to a boil and cook the gnocchi until they rise to the surface (approximately 2 to 3 minutes).
8. Strain and set aside.

Butter Sage Sauce:

1. Melt the butter in a large skillet on medium heat and add chopped or whole sage leaves.
2. Add gnocchi to skillet and stir for a minute then take off the heat.
3. Serve gnocchi and add freshly grated parmesan cheese.