Posts Tagged ‘Sage’


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!


  • 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


  • 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!


Saged Brussel Sprouts and Pasta

December 28, 2010

What? You don’t like Brussel Sprouts? Honestly,you don’t hear many nice words about these mini cabbages. A few I asked said they like cabbage, but ewwww, no brussel sprouts. Ok. They aren’t in my top ten either-or my kids. I somehow feel an obligation to keep trying a vegetable until I have exhausted all ways to make it taste good. Try this recipe- just try it.I promise it will change your mind. The quick dip in the boiling water (blanching) takes the bitterness out that most people dislike.Your house will not smell for days either!  The addition of fresh sage and a tiny bit of nutmeg is a marriage made for the most particular taste bud.

  • 2 thick slices of bread,toasted well,and crushed into crumbs
  • 1 pint Brussel Sprouts (I used 14-next time I will use more)
  • 8 oz. pasta
  • 4 T. butter
  • 3 cloves garlic,grated
  • 12 leaves fresh sage
  • salt &pepper to taste
  • dash of nutmeg,1/4 t. at most
  • 1 C. freshly grated parmesean cheese

Toast your bread and make your crumbs.If you want to kick up the calories you can butter the bread,but it is not necessary.I crushed the crumbs in a plastic bag,and left them rather large rather than “bread dust”!!!

Prepare your sprouts. Cut out the core and peel the  leaves. Warning: This takes some time!! It took me about 15 minutes to core and separate 14 sprouts. It’s worth it- I just wasn’t expecting it to be so labor intensive! (plus- I told the kids this was a really quick meal and they were starving – so allow a little extra time to get these little guys apart -or don’t tell anyone dinner will be ready in 15 minutes!) After the sprout prep-the rest of the recipe goes very fast.

Boil your salted water and cook your pasta to al dente.Remove pasta from  water with a slotted spoon and put in your serving bowl.(don’t drain so you can use the boiled water to cook sprouts)

Blanch the brussel sprouts in the pasta water for two minutes. Remove and drain on a paper towel.

In a saute pan,melt 1 T. of the butter and 1 garlic clove on LOW heat.Do not burn the garlic.If you do THROW IT AWAY! It is never worth the loss of some butter and garlic if you burn the garlic.There is no fixing this bitter taste.Saute the blanched sprouts for about 5 -7  minutes in the garlic butter. Pour them over the pasta in your bowl.

Using  the same saute pan you used for the sprouts,heat the remaining 3 T. butter and garlic with the sage leaves.(again on low so as not to burn the garlic.) Stir the leaves to cover with butter, and saute for about 8 minutes.

Pour the butter and sage over the Brussel Sprouts and pasta.Season with salt,pepper and nutmeg.Add half of the grated cheese and toss well. Taste a piece of pasta and adjust salt and pepper. If the pasta is too tight – meaning stuck together- not light and easily separated, add a splash or two of the pasta water.

Top with rest of cheese and bread crumbs. Soooo pretty and soooo good.Our new favorite pasta recipe!