..doused in sage butter yumminess…!) Yes, that title needs to be in caps. As in, shout-it-from-the-rooftops de.licious. Its in season, so why not make the best of it?
By Brandy
Here’s what you’ll need:
1 cup of pumpkin puree. If you use canned, be sure it’s 100% pure pumpkin, not the pie filling.
1 egg
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 and 1/2 cups Flour plus more for your hands and work surface
3 Tablespoons Butter
1/4 cup fresh sage leaves
fresh parmesan cheese, for sprinkling on top
First you’re going to want to take a big pot of water and get it boiling. While that is heating up, start mixing your ingredients. Take a medium sized bowl, and combine the pumpkin, egg, salt and nutmeg. Mix it up well.
Then add the flour a little at a time, stirring to combine. Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.
With floured hands, pinch off about a quarter of the dough. Roll between your palms and on floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.
Just a note, if you let your three year old do all this work, you’ll end up with all sorts of crazy sized shapes, most with a giant fingerprint smooshed in the middle.
(These kind always taste better…they’re made with love.)
Back to work!
OK, now that your water is good and boiling, drop your gnocchi in and cook them until they rise to the surface, which only takes about 5 minutes.
Meanwhile, melt butter in a large saucepan. Add sage leaves and cook, swirling frequently, until the butter browns. Then remove from the heat.
That’s it. Now get a slotted spoon and scoop out all your gnocchi, place them in a dish or on individual plates and drizzle over with the sage butter (yumminess).
It’ll be hard, but please share…it’s the nice thing to do.
This will serve 2 as a main dish or 4 as an appetizer or side dish.
