Pumpkin Shaped Gnocchi
These Pumpkin Shaped Gnocchi are gnocchi made with canned pumpkin, nutmeg, brown sugar, and flour and shaped into little pumpkins. They are served in a brown butter sage sauce, and are great for a special occasion dinner or a fall party appetizer.
Servings: 24 gnocchi
Calories: 271kcal
Ingredients
Pumpkin Shaped Gnocchi
- 1 15oz can pumpkin puree *see notes about doubling this recipe above
- 1 egg yolk
- ½ tablespoon brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- pinch nutmeg
Brown Butter Sage Sauce
- 4 tablespoon salted butter + 2 tablespoon for sautéing
- 12 small-medium sage leaves
Instructions
Making the Pumpkin Shaped Gnocchi
- Place the pumpkin on either a cheesecloth or 5 paper towels layered on top of each other. Wrap the cheesecloth/paper towels around the pumpkin and squeeze out any extra liquid. There will be quite a lot. You should end up with 1 cup worth of pumpkin. The liquid, which can be discarded, will be about ⅔ of a cup.
- Add the pumpkin to a mixing bowl and combine with the egg yolk.
- In a separate small bowl, add the brown sugar, flour, salt and nutmeg and stir to combine.
- Slowly add the flour mixture to the pumpkin, stirring gently with a spoon to combine. Do not over mix.
- Dust a clean work surface or counter with additional flour. Shape the dough into logs 1-inch in diameter, dusting with flour as needed to prevent it from sticking to the counter or your hands. *See pictures above.
- Cut the logs into roughly 1-inch pieces. Roll each piece into a ball. Dust your fingers in flour and press the center slightly to flatten. Then with the back side of a butter knife press lines up and down along the edges of the round gnocchi to make a pumpkin shape. *See pictures above.
Pan Fry or Boil the Gnocchi, recipe as follows. I prefer and recommend pan frying:
- To Pan Fry: Add 2 tablespoon butter to a pan at medium heat. Add the gnocchi and cook for 2 minutes on each side until lightly browned.
- To Boil: Bring a medium saucepan of water to a boil. Add the gnocchi and boil for 2-3 minutes. Remove with a slotted spoon and place on a paper towel lined plate.
Make the Brown Butter Sage Sauce
- Add 4 tablespoon butter to a sauté pan. Bring to medium heat. Add the sage leaves. Stir occasionally while watching closely so the butter does not burn. Remove from heat once the butter has browned, about 5 – 7 minutes depending on how hot the burner is.
- Toss the cooked gnocchi in the sauce and serve warm.
Nutrition
Calories: 271kcal | Carbohydrates: 15g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 472mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg
