Description
Indulge in the cozy flavors of fall with this delightful Double Pumpkin Gnocchi recipe. These tender, homemade gnocchi are infused with both canned pumpkin and sweet pumpkin, creating a comforting dish perfect for autumn evenings.
Ingredients
Scale
Canned Pumpkin Mixture:
- 1 cup canned pumpkin puree
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 1/2 to 2 cups all-purpose flour (plus more for dusting)
Sage Butter Sauce:
- 2 tablespoons unsalted butter
- 6–8 fresh sage leaves
- Extra Parmesan and black pepper for serving
Instructions
- Prepare the Gnocchi Dough: In a large bowl, combine the canned pumpkin, mashed sweet pumpkin, egg, salt, nutmeg, cinnamon, pepper, and Parmesan cheese. Gradually mix in the flour until a soft dough forms.
- Shape the Gnocchi: Divide the dough, roll into ropes, and cut into small pieces. Optionally create ridges with a fork.
- Cook the Gnocchi: Boil salted water, cook gnocchi until they float, then transfer to a plate.
- Make the Sage Butter Sauce: Melt butter in a skillet, add sage leaves, cook until fragrant. Sauté gnocchi until browned.
- Serve: Plate the gnocchi, top with Parmesan and black pepper, and enjoy!
Notes
- If the dough is too sticky, chill it for 20 minutes before shaping.
- You can substitute the sweet pumpkin with butternut squash or roasted acorn squash for a similar texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg
