Pumpkin Gnocchi from Canadian Living Magazine
Prep time: 20 minutes
Cook time: 10 minutes
1/3 cup butter
1/4 cup pine nuts
12 fresh sage leaves
2 cups roasted pumpkin puree or roasted squash puree
1/2 cup grated parmesan cheese
1 tsp salt
1/4 tsp ground nutmeg
3 cups all purpose flour (approx.)
Gnocchi: In a large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.
On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.
In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.
Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.
Add sage leaves; cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.
Additional nutritional info/how to make a puree here.