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Pumpkin Gnocchi in Sage Butter

For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. —Donna Mosca Kahler, Jupiter, Florida
  • Total Time
    Prep: 30 min. Cook: 5 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 cups 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

  • 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.
Nutrition Facts
2/3 cup: 394 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 41g carbohydrate (3g sugars, 4g fiber), 6g protein.

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