Pumpkin Gnocchi

• Vegetarian

• Produce

  • 1 8 oz. baking potato
  • 16 Sage, leaves
  • 1 cup Sprouts family market organic pumpkin puree

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Sauce

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Nutmeg, grated
  • 3/4 tsp Salt

• Dairy

  • 6 tbsp Butter
  • 1 Parmesan cheese

• Liquids

  • 1 tbsp Water

Found on recipesfoodandcooking.com

Description

Ingredients

• 1 8 oz. baking potato
• 1 cup Sprouts Family Market Organic Pumpkin Puree
• 1 egg
• 1½ cups all-purpose flour, plus more for dusting
• ½ teaspoon grated nutmeg
• ¾ teaspoon. salt
• ½ teaspoon. ground black pepper
• 1 to 2 tablespoons water, as needed
• Sauce
• 6 tablespoons butter
• Parmesan cheese
• 16 sage leaves

Directions

• 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 ¾-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.