Pumpkin Gnocchi

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Submitted by Sam_I_Am.

  • 1/2 large Pumpkin
  • 4 Russet Potatoes
  • 2 Eggs
  • Salt
  • Nutmeg
  • Flour
  • Sage
  • Butter

Roast the pumpkin and the potatoes. Mash together with the egg, salt, and nutmeg.

File:PGnocchi1.jpg

Add flour till it becomes a loose dough. It took like 4 or 5 cups before I got there.

File:PGnocchi2.jpg

Flour a huge counterspace (Note: I don't HAVE a huge counterspace. ) and cut off about a cup of flour and roll it into a long snake, about 1" thick. Cut into 1" dumplings and freeze on cookie sheets.

File:PGnocchi3.jpg

After a few hours, you can bag them and save till later. (I ended-up making 300 gnocchi. The picture below might be half. Good thing they keep for months. )

File:PGnocchi4.jpg

Boil in water till they float to the surface. Remove and toss with oil.

File:PGnocchi5.jpg

Brown butter and sautee sage and gnocchi.

File:PGnocchi6.jpg

Serve with standard side salad.

File:PGnocchi7.jpg