Pumpkin Gnocchi
Ingredients
1 cup pumpkin puree
1 ½ cups flour, plus more for rolling
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
½ cup finely grated parmesan cheese, plus more for sprinkling
1 egg
½ stick salted butter
1 heaping teaspoon minced garlic
1 heaping teaspoon dried sage
Steps
Add 1 cup of pumpkin puree, 1 ½ cups of flour, ½ teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of nutmeg to a bowl and stir to combine until the pumpkin is no longer wet
Add ½ cup of finely grated parmesan cheese and stir again
Make a well in the center of the mixture and add 1 egg in the middle
Beat the egg with a fork gradually pulling in more of the pumpkin mixture until the dough comes together
Place a large pot of water on the stove, turn the heat on high and cover with a lid
Sprinkle some flour out on the counter
Turn out the gnocchi dough and gently knead with your hands until the dough holds its shape
Cut the gnocchi dough in 4 equal sized pieces
Gently roll each piece of dough out until you get a long log that is about half an inch thick
Cut the gnocchi rope into small half inch pieces
Place the cut gnocchi on a separate platter or tray to the side
Continue rolling and cutting the remainder of the gnocchi dough into small pieces until you’ve made all your gnocchi
Remove the lid from the pot when the water is boiling
Individually place each piece of gnocchi in the boiling water ensuring none of the pieces stick together
When the gnocchi float to the top of the water, scoop them out with a slotted spoon and keep to the side
Continue placing the second half of the gnocchi in the water until all the gnocchi are cooked
In a separate small pan, melt 4 tablespoons of butter over medium heat
Add 1 teaspoon of dried sage and 1 teaspoon of minced garlic and stir to combine with the melted butter
The butter should bubble and turn slightly brown
Add the cooked gnocchi to the sauce and stir to coat all the gnocchi
Top each serving of gnocchi with some additional grated parmesan cheese