Pumpkin Gnocchi
Recipe type: Side Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Pumpkin Gnocchi tender pillows of goodness made with potatoes and pumpkin. Served in brown butter with crispy sage and parmesan cheese.
  • 1 8 oz. baking potato
  • 1 cup Sprouts Family Market Organic Pumpkin Puree
  • 1 egg
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon grated nutmeg
  • 3/4 teaspoon. salt
  • 1/2 teaspoon. ground black pepper
  • 1 to 2 tablespoons water, as needed
  • Sauce
  • 6 tablespoons butter
  • Parmesan cheese
  • 16 sage leaves
  1. Put a large pan of salted water on to boil.
  2. Put the baked potato thru a ricer if you have one or grate minus the skin on a box grater.
  3. Add the egg and pumpkin to the potato. Stir.
  4. Add the flour, salt, pepper and nutmeg. Stir until the mixture forms a ball. If needed add a little water if you need to.
  5. Place a little flour on a cutting board. Put the pumpkin mixture on the board. Knead for 30 seconds until it all comes together. Divide the dough into 8 pieces.
  6. Roll each piece into a into a log that is about 3/4-inch thick. Cut into one (1) inch pieces.
  7. Drop into the boiling water in several batches. When they float, about 3 minutes, cook one more minute. Remove with a slotted spoon to a strainer. Repeat until all of the gnocchi are cooked.
  8. Add the butter to a large saute pan. Chop the sage into ribbons. When the butter is browned add the gnocchi. Toss to coat with the butter and serve with a few sprinkles of parmesan cheese.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/09/13/pumpkin-gnocchi/