Description
Pumpkin shaped gnocchi are soft potato dumplings molded to look like tiny pumpkins. You serve them with a simple butter and sage sauce.
Ingredients
Scale
- 2 pounds russet potatoes
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- 6 fresh sage leaves
- Grated Parmesan cheese for serving
Instructions
- Boil potatoes in salted water until tender. Drain and let cool slightly.
- Peel potatoes and mash them until smooth.
- Mix mashed potatoes with egg, flour, salt, and nutmeg. Knead into a soft dough.
- Divide dough into small pieces. Roll each piece into a ball.
- Use a fork or your finger to create ridges on each ball, shaping it like a pumpkin.
- Bring a large pot of salted water to a boil. Drop gnocchi in batches.
- Cook until gnocchi float to the surface. Remove with a slotted spoon.
- Melt butter in a skillet over medium heat. Add sage leaves and cook for 1 minute.
- Toss cooked gnocchi in the butter sauce. Serve with Parmesan.
Notes
- You can use sweet potatoes instead of russet for a sweeter flavor.
- Do not overwork the dough. It makes gnocchi tough.
- Freeze uncooked gnocchi on a baking sheet. Transfer to a bag for later use.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 55 mg