Pumpkin Gnocchi
Ingredients
- 1 large russet potato
- 1 cup pumpkin purée
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 pinch ground nutmeg
- 1/4 teaspoon ground black pepper
- 1 3/4 cups all-purpose flour plus more for dusting
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- 1/2 cup grated Parmesan cheese
Instructions
- Bake the potato in a 400°F oven until it can easily be pierced with a fork, about 1 hour. Peel the skin off the potato, mash it, and allow it to cool.
- In a large bowl, mix together 1 1/2 cups of the mashed potato with the pumpkin purée, egg, salt, dried thyme, nutmeg, and black pepper. Gradually add flour until a soft dough forms, adding more flour to make it less sticky if needed.
- Turn the dough onto a floured surface, divide into sections, and roll each section into a long rope. Cut into 1-inch pieces.
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain.
- In a skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Add cooked gnocchi to the skillet and toss to coat with the sage butter.
- Serve the gnocchi hot, sprinkled with grated Parmesan cheese.
Nutrition
Calories: 433kcalCarbohydrates: 58gProtein: 13gFat: 17gSaturated Fat: 10gSodium: 388mgFiber: 4g
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