September 22, 2022

Ingredients

Pumpkin Gnocchi

  • ½ cup organic canned pumpkin puree (not pumpkin pie mix)

  • ½ cup organic nonfat Greek yogurt (extra liquid drained off)

  • 1 organic pasture-raised egg

  • 1 organic pasture-raised egg yolk

  • 1 ½ cup organic flour (plus more to dust the cutting board)

    • I prefer organic einkorn flour which just needs a little less oil and a little more cooking time.

  • ¾ teaspoon fine sea salt

Sage Butter Sauce

  • 1-2 Tablespoons organic olive oil

  • 4 Tablespoons organic unsalted butter

  • 3 medium cloves organic garlic (diced)

  • 30 organic sage leaves

  • ½ teaspoon fine sea salt (plus more to taste)

  • Organic pepper (to taste)

  • 2 Tablespoons organic flour

  • ½ cup starchy water

Instructions

  1. In a large bowl (or the bowl of a stand mixer), combine the pumpkin puree and Greek yogurt. Add in the egg and egg yolk and mix to combine.

  2. In a bowl, whisk together the flour and sea salt. Add the flour mixture to the wet ingredients and stir until the dough is just mixed. You don’t want to overwork the dough, because it will activate the gluten and make the gnocchi tougher. The dough should be pulling away from the edges of the bowl a bit – that’s how you know the dough isn’t too wet. If the dough is too wet, add flour 1 Tablespoon at a time. The less flour you can use, the better. More flour = tougher gnocchi.

  3. Transfer the dough ball to a floured surface. Flatten the dough ball a little, and cut it into 6 pieces. Roll each piece out into a rope, and then cut each rope into bite sized pieces (about 8-12 pieces per rope).

  4. Bring a large pot of water to a rapid boil. Boil the gnocchi for 3 minutes (or until all of the gnocchi are floating at the top in a consistent layer). Cut one piece in half to make sure it’s cooked all the way through. Using a large slotted spoon, scoop out all of the gnocchi and put to the side.

  5. In a large skillet on medium/medium-low heat, add 1-2 Tablespoons olive oil (enough to coat the bottom of the pan).

  6. Add the gnocchi to the pan, and pan fry for 6 minutes (or until each gnocchi is golden brown and crispy on a couple of sides), stirring every two minutes.

  7. While the gnocchi are sauteing, make the sauce.

  8. In a medium heavy bottomed skillet, melt the butter over medium-low heat until it’s beginning to brown at the edges.

  9. Add in the sage leaves and saute until they are crispy (about 2-3 minutes).

  10. Add in the garlic and saute until aromatic (about 30 seconds).

  11. Add in the salt and pepper, stir to combine.

  12. Add in the flour and stir until everything is evenly coated.

  13. Add in the starchy water and stir until everything is evenly combined.

  14. Turn heat to low and saute for two minutes.

  15. Add the sauce to the gnocchi. Watch out for splatter when the sauce hits the skillet. Stir to evenly coat the gnocchi. If you cooked the sauce and the gnocchi at separate times, cook the coated gnocchi on low for about two minutes, or until everything is heated through.

  16. Serve with additional pepper to taste, and freshly grated parmesan.