Wednesday, November 23, 2011

Pumpkin Gnocchi with Butter Sage Sauce

This is not Thanksgiving related.  I was just catching up on my recipes... It still fallish an its oh so yummy. I want to make some now.

I made this a month or two ago.  Its surprisingly easy and very good.  If you like Gnocchi, you'll like this pumpkin Gnocchi.  You can also make sweet potato gnocchi.  It served with a butter sage sauce that makes it a light taste.

What You Need:
1 (15 oz.) Can Pumpkin Puree (drain excess water)
Salt & Pepper
Dash Of Nutmeg
2 3/4 Cups All-Purpose Flour
1/3 Cup Melted Butter
6 to 7 Finely Chopped Sage Leaves
1 Large Clove Garlic, Minced
Freshly Grated Parmesan Cheese

Making the Gnocchi

Using a stand mixer or a hand mixer, mix together the flour, pumpkin and seasonings to make a soft dough. Add additional flour if the dough is sticky or does not hold together.

Divide the dough into 6 parts, and on a lightly floured surface.

Roll each piece into a rope about 1 inch in diameter.

Cut the rope into 1 inch pieces and roll each lightly along the floured surface. Continue doing this with all of the dough. Place on a lightly floured baking sheet.

You can refrigerate the gnocchi until you are ready to cook them.

When you are ready to cook the Gnocchi, bring a large pot of lightly salted water to a slow boil.

Making the Sage Sauce

Place the butter in a small saucepan and heat.  Add the garlic and sage.

Cooking the Gnocchi

Cook the desired amount of gnocchi in lightly salted boiling water until the gnocchi rise to the surface and float.

Remove from the water, mix with the butter sage sauce, and serve topped with the freshly grated cheese.  I used parmesan but you can use whatever you prefer.  A sharp hard cheese would probably work the best.

Serve with your favorite steamed vegetable to make a complete and light meal.


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