Pumpkin Gnocchi with Sage Browned Butter
 Pumpkin Gnocchi This is one of my favorite gnocchi recipes. I love the flavor the pumpkin gives them. When you top them with the sage brown butter sauce OMG they are so good! If you’ve never made them before I think you’ll be surprised at how fast this side dish can come together. I start by baking my potato. Some people use leftover mashed potatoes but I find it easier to judge the water content by just having pure potatoes as the base for these. Boiled potatoes will contain water so I don’t use them either. Baked is the best for me. You want to just add enough flour to make a soft dough. Wetter potatoes will mean more flour and I think they aren’t as tender then. I was the lucky recipient last week to get a box of all pumpkin products from Sprouts Farmers Market. It was so fun going thru the box and I sure am enjoying all of the great products. I used their delicious organic pumpkin to make these gnocchi. Those Toasted Pumpkin Loops are the best cereal I’ve had in a long time. I love eating them right from the box for a crispy snack. I’ll have another recipe using the Pumpkin Snaps soon. I have loved all I’ve tried so far. Pumpkin Gnocchi Author: Mary Ellen Recipe type: Side Dish, Vegetarian Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: Serves 4 1 8 oz. baking potato 1 cup Sprouts Family Market Organic Pumpkin Puree 1 egg 1 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon grated nutmeg 3/4 teaspoon. salt 1/2 teaspoon. ground black pepper 1 to 2 tablespoons water, as needed Sauce 6 tablespoons butter Parmesan cheese 16 sage leaves 1 8 oz. baking potato 1 cup Sprouts Family Market Organic Pumpkin Puree 1 egg 1 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon grated nutmeg 3/4 teaspoon. salt 1/2 teaspoon. ground black pepper 1 to 2 tablespoons water, as needed Sauce 6 tablespoons butter Parmesan cheese 16 sage leaves Put a large pan of salted water on to boil. Put the baked potato thru a ricer if you have one or grate minus the skin on a box grater. Add the egg and pumpkin to the potato. Stir. Add the flour, salt, pepper and nutmeg. Stir until the mixture forms a ball. If needed add a little water if you need to. Place a little flour on a cutting board. Put the pumpkin mixture on the board. Knead for 30 seconds until it all comes together. Divide the dough into 8 pieces. Roll each piece into a into a log that is about 3/4-inch thick. Cut into one (1) inch pieces. Drop into the boiling water in several batches. When they float, about 3 minutes, cook one more minute. Remove with a slotted spoon to a strainer. Repeat until all of the gnocchi are cooked. Add the butter to a large saute pan. Chop the sage into ribbons. When the butter is browned add the gnocchi. Toss to coat with the butter and serve with a few sprinkles of parmesan cheese. Put a large pan of salted water on to boil. Put the baked potato thru a ricer if you have one or grate minus the skin on a box grater. Add the egg and pumpkin to the potato. Stir. Add the flour, salt, pepper and nutmeg. Stir until the mixture forms a ball. If needed add a little water if you need to. Place a little flour on a cutting board. Put the pumpkin mixture on the board. Knead for 30 seconds until it all comes together. Divide the dough into 8 pieces. Roll each piece into a into a log that is about 3/4-inch thick. Cut into one (1) inch pieces. Drop into the boiling water in several batches. When they float, about 3 minutes, cook one more minute. Remove with a slotted spoon to a strainer. Repeat until all of the gnocchi are cooked. Add the butter to a large saute pan. Chop the sage into ribbons. When the butter is browned add the gnocchi. Toss to coat with the butter and serve with a few sprinkles of parmesan cheese. Maybe you’d like to try our recipe for? Spinach Pie Mom’s Scalloped Potatoes Baked Cauliflower with Cheese Sauce Pin It! Disclosure: I was sent the products shown above to try from Sprout’s Farmers Market. The opinions are my own.