Warning – this post is not gluten free!
I just made this tonight and it turned out awesome!!! It’s my variation from this recipe on the Earthbound farms site, but very tasty!!
Note – my reasoning for using pumpkin puree instead of real pumpkin. A couple of years ago, I tried to make a fresh pumpkin soup. And I ended up struggling a lot and in the end broke a knife (broke the metal of the knife into two pieces) and had flying knife bits run all the way down my arm, I was a mess. Needless to say, I haven’t worked with a fresh pumpkin since. If you don’t have a fear of pumpkins from a terrible experience like me, please use Earthbound Farms’ directions for working with real pumpkin, I’m sure it will taste much better than buying canned puree. But for me, canned puree it is.
1.5 cups pumpkin puree
2 tbs butter
2.5 cups all-purpose flour
1 egg yolk
1 tsp salt
1/2 teaspoon nutmeg
1/4 cup pumpkin puree
2 tablespoons butter
1/2 teaspoon sage
Directions (my take on the directions):
Add the puree to the saucepan and add the two tablespoons of butter. Cook over low heat, stirring frequently, until the pumpkin has thickened a bit. Remove the pan from the heat and add in the rest of the gnocchi ingredients, mixing until combined into your dough. Don’t overmix! Working the dough too much will cause your gnocchi’s to not come out well because they will come out like rocks and not be dumpling like.
Cut the dough into 4 pieces, and roll each one into long strands, just like in preschool when you made snakes out of playdough. Cut up into about 1/2 inch pieces and roll the gnocchis. There is a great instructional video from Cuisine at home here , it was actually that issue of Cuisine at home that taught me how to make gnocchi originally. You can use a gnocchi board or just use a fork, I am cheap so just roll them against the back of a fork. Place the rolled gnocchis on a baking sheet lined with wax paper or parchment paper (so they don’t stick). If you’re not going to cook all of them immediately, you can put the baking sheet of gnocchis in the freezer for about 15 min and then place them in freezer safe ziploc bags.
To make the sauce, just combine the pumpkin, butter and sage in a small pan. Use med-low heat and stir frequently until it’s all heated up and melted together. Cook the gnocchi a few at a time in batches by dropping them in boiling water and when they rise to the surface of the water use a slotted spoon to go “fishing” and scoop them out. Coat the gnocchi with the sauce, and top with the parm. Asiago works fine here to.
I chose sage here, because to me, sage and pumpkin were meant to be married to each other. In Stonewall Kitchen’s Harvest book, they recommend frying fresh sage leaves in butter until crispy in order to use as a garnish for pumpkin soup. I bet doing something like this here with the gnocchi would be awesome. However, I was poor and so did not buy any fresh sage.
It also required a fair amount of flour dusting while rolling.