Pumpkin Gnocchi in Sage Butter |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. âDonna Mosca Kahler, Jupiter, Florida Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1 cup canned pumpkin |
6 quarts water |
1/2 cup butter, cubed |
4 fresh sage leaves, thinly sliced |
1 garlic clove, minced |
Directions:
1. In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes.
2. Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
3. In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm.
4. In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat. Yield: 4 servings.
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