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Pumpkin Gnocchi With Sage Butter

December 1, 2011

What a delicious and different way to use pumpkin! This recipe was shared by a co- worker on a facebook cooking  page. Since I am always in search of not only great recipes,but  ways to kick up my vegetarian repertoire this looked like a go.I’m glad I did!  What a fabulous,filling fall recipe! (which can be made year round of course! ) We devoured it. You can “unvegetarian” it by adding  slices of cooked apple sausage,or tiny turkey meatballs.I think it would also go well tossed with my Heart Happy Alfredo. However you choose to make it, it is a keeper.Enjoy!

Dough

  • 1 (15 oz.)can pumpkin puree’ (NOT pumpkin pie filling!)
  • 2 & 3/4 C. flour (I used white,I’m sure whole wheat would work as well)
  • 1/4 t. nutmeg.,1/4 t.white pepper,1/4 t. salt

Sage Butter

  • 1/3 C. melted butter
  • 1 large or 2 small cloves of garlic,finely minced
  • 2 T. butter
  • 8 sage leaves,finely minced

 Topping

  • 1 whole onion, sliced thin and carmelized(optional)
  • 10 mushrooms sliced thin, sauted with onions(optional)

Begin carmelizing your onions and mushrooms for your topping if you are doing this.That way they will be done when the gnocchi are.

Stir flour,salt and pepper together. This assures even distribution of your seasonings in your dough. Combine with can of pumpkin.The original instructions said to drain the pumpkin of excess water.  I found there was such a small amount I would skip this next time, as I almost lost the pumpkin down the drain! Your dough will be soft. Don’t overwork the flour or the gnocchi will be tough. If the dough is too sticky, add small amount of flour a little at a time. (I didn’t need any extra).Allow the dough to rest  10 minutes in the fridge.

Don’t forget to check on your onions and mushrooms!

In a small sauce pan add the melted butter, sage and garlic. Heat on low until ready to pour over cooked gnocchi.

Lightly flour the area you  are going to roll your dough.Remove dough from fridge.Divide into 6 equal parts on floured surface.

Roll into long ropes, about 12-14 inches long and 1 inch in diameter. Cut the ropes into 1″  pieces, and roll lightly on the floured surface.Continue making the gnocchi with the rest of the dough. Place on lightly floured baking sheet.These can be made ahead and refigerated until you are ready to use them.

Bring a large pot of salted water to a rolling boil.Add the gnocchi and cook about 7-10 minutes. The gnocchi will rise to the top when they are done.

Drain well. Immediately pour hot sage butter over the hot gnocchi and toss well. The smell is amazing! Top with carmelized onions and mushrooms.

Grate cheese over all, and serve extra cheese tableside. I served this with creamed spinach as a side. A tossed or Caesar salad would go nicely as well, or as Libby said some broccoli rabe. Enjoy!

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