Sweet Pumpkin Gnocchi

By Stacy_K

Ingredients

• 3 large sweet potatoes, peeled, boiled, pureed and cooled
• 1 c. pumpkin puree
• 1/2 c. finely grated Parmesan cheese
• 2 eggs
• 1 T. pumpkin pie spice
• 2 t. salt
• Freshly ground black pepper, to taste
• 3 to 3 1/2 c. flour
• Salted water, for cooking gnocchi

Details

Servings 6

Preparation

Step 1

Add the pumpkin puree, cheese, eggs, pumpkin pie spice, salt and pepper to cooled sweet potatoes and mix well. Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.

Bring a large pot of salted water to a rolling boil.

Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured surface.

Immediately add the gnocchi to the boiling water and cook for 2 to 3 minutes until they float to top. Remove from water with a slotted spoon or skimmer.

In a skillet on high heat sauté 4 T. olive oil, 2 shallots, 3 cloves of garlic (minced), and 4 T. fresh sage. Add gnocchi. Top with parmesan cheese and serve.