Ingredients
Scale
- 1 cup canned pumpkin
- 1 egg yolk
- Salt, to taste
- 1 to 1.5 cups all-purpose flour
- 1/2 cup unsalted butter
- Fresh sage leaves
- Fresh grated parmesan cheese (optional)
Instructions
- In a bowl, mix canned pumpkin with egg yolk and a pinch of salt.
- Gradually add flour, about a third of a cup at a time, until the dough is soft but not sticky.
- Divide the dough into manageable hunks and roll into ropes, then cut into button-sized pieces.
- Boil salted water and drop the gnocchi in; cook until they float.
- In a pan, melt butter and add fresh sage leaves until crispy.
- Transfer the gnocchi to the pan, tossing to coat in the sage butter. Serve with grated parmesan if desired.
Notes
Use a light touch with the flour to avoid dense gnocchi. Fresh sage is essential for best flavor. Gnocchi freeze well, so make extra for quick meals later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg