Best 4 Pumpkin Gnocchi In Sage Sauce Recipes

EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Steps:

• Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
• Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
• Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
• Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
• Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
• Optional: Use a fork to press down lightly on the cut side of the gnocchi.

PUMPKIN GNOCCHI WITH BACON AND SAGE SAUCE

Steps:

• Bring a medium pot of water to a boil.
• In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.
• Add pumpkin puree, whisking constantly until heated through. Slowly add 1/2 cup milk while continuing to whisk pumpkin mixture. If sauce is too thick, stir in additional milk. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
• Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.
• Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.
• Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.
• Enjoy!

PUMPKIN GNOCCHI AND SAGE BUTTER SAUCE

Steps:

• If you're starting with a real pumpkin, as opposed to canned, cut it into quarters, scrape out the seeds and bake it until soft.
• Cool. Scoop out the pumpkin and mash well.
• In a bowl, mix the pumpkin and egg. Stir in the flour, cinnamon, salt and pepper. Knead briefly on the counter to incorporate the flour and make a smooth sticky dough. Wrap in plastic and refrigerate for an hour.
• Bring a pot of salted water to a rolling boil. Using a teaspoon, scoop up a ball of dough, roll it off the spoon with your fingers and drop into the boiling water.
• If the dough is sticky, dip the teaspoon in cold water between each scoop.
• When the gnocchi float to the surface, scoop them out with a slotted spoon into a serving bowl. There will be too much dough to cook all at once, so do the gnocchi in batches.
• Meanwhile, in a saucepan, heat the butter with oil and garlic. Chop the sage into slivers and add to the butter. When the first batch of gnocchi is in the bowl, remove the garlic and pour the butter over the gnocchi, stirring lightly to coat.
• Keep each batch warm in a low oven. Serve warm, sprinkled with pepper and Parmesan cheese.

PUMPKIN GNOCCHI IN SAGE BUTTER

Steps:

• 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., 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., 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., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.