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Pumpkin Gnocchi with Brown Sage Butter

Submitted by Linda Somma

Linda Notes: Pumpkin gnocchi is an excellent autumn dish with a delicate yet slightly spicy flavor. They are formed from a mixture of mashed pumpkin, potatoes, flour, eggs, Parmesan cheese and spices. You can, if you’d like, substitute the pumpkin with any other type of squash such as butternut or acorn.

Ingredients

1 lb of pumpkin

3/4 c flour

1.5 cups of mashed potatoes (cooked)

1 egg

dash of: nutmeg, cinnamon, fresh ground pepper, salt

Directions

Heat oven to 375.

Place pumpkin, cut into cubes, on parchment paper and bake for 20-25 min., or until tender.

At the same time, boil potatoes until soft.

When both are done, pass through a food mill (better for the potatoes as well, instead of mashing, so they are both the same consistency).

Mix all ingredients together in a large mixing bowl, including salt, pepper, nutmeg & cinnamon.

Form a united and homogenous ball. Cut into strips approx 1/2 inch wide and roll them out.

Cut into approx. 2 inch tubes and gently press with a fork.

Cook in large wide pan in boiling salted water, all at once. They are done when they float to the top – approx 2 min.

Serve with sage brown butter & top with freshly grated Parmesan cheese.

 Sage Brown Butter Sauce

Melt 4 tbsp of butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.

Add 8 sage leaves and remove from heat.