Pumpkin Gnocchi

Pumpkin Gnocchi

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Pumpkin Gnocchi

Serves 4

  • 1/2 lb. Pumpkin Puree
  • 1oz.Butter, melted
  • 1ea.Egg
  • Salt, to taste
  • Pepper, to taste
  • Nutmeg, to taste
  • 1/2 lb. Flour, or as needed
  • 2 oz. Butter
  • 6 ea. Sage Leaves, thinly sliced
  • 1 oz. Parmesan Cheese
  1. In a large metal bowl, combine the pumpkin, melted butter, egg, salt, pepper and nutmeg. Mix well, and incorporate enough of the flour to make a stiff dough.
  2. Roll out the dough into rope like cylinder about a half-inch in diameter. Cut the cylinder into 1-inch pieces and roll each one over the tines of a fork, pressing very lightly with your thumb to shape them into gnocchi.
  3. Cook in simmering salted water for 2-3 minutes, or until done to your desired firmness. While gnocchi are simmering, heat a saut pan over high heat and add the butter to the pan and cook until it begins to brown. Add sage, turn down to low. Add drained gnocchi to the pan, sprinkle with grated parmesan cheese, and stir to coat gnocchi. Adjust seasoning and serve.
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