Pumpkin Gnocchi in a Maple Sage Sauce

Ingredients:VegetarianNut Alergy Warning
2 Russet Potatoes, skinned, cubed
1 cup prepared Pumpkin
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/8 tsp Black Pepper
1/8 tsp Salt
1 – 2 cups All Purpose Flour
1 Egg

Maple Sage Sauce
1/2 cup Butter
1 Tbsp Maple Syrup
2 Tbsp Sage, minced

Garnish:
1 cup Walnuts
Grated Parmesan

Directions:

  • Bring a pot of salted water to a boil, and boil the potatoes until fork tender.
  • Drain the potatoes and mash in a large bowl.
  • Incorporate the Pumpkin pulp, Spices, & Egg.
  • Start incorporating the Flour into the mixture. You may not use all the flour, or you may need more. What you are looking for is a dough forming that you can handle, and roll. It should be cohesive to itself, but not sticky.
  • Divide the dough into six parts.
  • On a floured surface, start rolling each part into a rope, about 1/2″-1″ thick in diameter.
  • Start cutting into 1/2″-1″ pieces. Think little pillows for the shape. You do not want to saw, you want to come down with your knife.
  • Repeat with the remaining dough.
  • Bring a pot of salted water to boil.
  • Add all the Gnocchi. They will sink.
  • As the Gnocchi start to float, they are done, and can be ladled out.
  • In a saucepan, start heating the stick of Butter on low heat. Use low heat to prevent smoking
  • As the Butter melts, it will start to caramelize along the edges.
  • Stir in the Maple Syrup and the Sage, cooking for an additional 30 seconds or so.
  • Pour on the Gnocchi, and garnish with Walnuts and Parmesan.

Serves 6.

NOTES: Gnocchi are simple to make for scratch. I’ve seen many recipes that exclude the use of Potatoes, but in my opinion, it is the Potato that makes the Gnocchi. This is a dish that is great for an Autumn night. I recommend it with a side of green beans.

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  1. Pumpkin on Foodista


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