Pumpkin Gnocchi in Paprika-Sage Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 423.4
- Total Fat: 11.9 g
- Cholesterol: 10.1 mg
- Sodium: 256.0 mg
- Total Carbs: 69.4 g
- Dietary Fiber: 4.0 g
- Protein: 9.5 g
View full nutritional breakdown of Pumpkin Gnocchi in Paprika-Sage Sauce calories by ingredient
Introduction
A plate of these sweet and nutty little dumplings is sure to make you believe that pumpkin has far better uses than just pie. This recipe is now a staple of my family's Thanksgiving meal. A plate of these sweet and nutty little dumplings is sure to make you believe that pumpkin has far better uses than just pie. This recipe is now a staple of my family's Thanksgiving meal.Number of Servings: 6
Ingredients
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2 c. Pumpkin, cooked and mashed -- You can used canned pumpkin, but fresh works better.
4 c. All-Purpose Flour
1/2 tsp. Allspice, ground
1 tsp. Cinnamon, ground
1/4 tsp. Garlic Powder
1/4 tsp. Cayenne Pepper, ground
2 cloves garlic
3 tbsp. Olive Oil
2 tbsp. Butter
2 tsp. Paprika
2 tsp. vegetable bouillon mix
1 tbsp. fresh sage, chopped (about 10 leaves)
2 tsp. nutmeg, ground
Directions
Cut the pumpkin, deseed, and cut into chunks about 1"x1".
Steam pumpkin pieces until soft (about 5-10 minutes)
Remove from heat. Puree in blender, or mash w/ potato masher.
Add Garlic Powder, Cayenne Pepper, 1 teaspoon of nutmeg, 1/2 tablespoon of Olive Oil, and Allspice to the pumpkin. Mix well.
Slowly mix in flour and knead until it forms a smooth ball of dough. Add a little more flour if consistency is too wet.
Let dough rest 30 minutes.
Divide dough into pieces the size of "Shooter" marbles.
Drop the little dough balls into boiling water. When they float, they are done.
In a small sauce pan, saute the garlic in the remaining olive oil and butter.
Stir in the Paprika, vegetable bouillon mix, and sage.
When ready to serve, our the sauce over the gnocchi and toss to coat.
Makes 6 entree-sized portions.
Number of Servings: 6
Recipe submitted by SparkPeople user COKIDDER.
Steam pumpkin pieces until soft (about 5-10 minutes)
Remove from heat. Puree in blender, or mash w/ potato masher.
Add Garlic Powder, Cayenne Pepper, 1 teaspoon of nutmeg, 1/2 tablespoon of Olive Oil, and Allspice to the pumpkin. Mix well.
Slowly mix in flour and knead until it forms a smooth ball of dough. Add a little more flour if consistency is too wet.
Let dough rest 30 minutes.
Divide dough into pieces the size of "Shooter" marbles.
Drop the little dough balls into boiling water. When they float, they are done.
In a small sauce pan, saute the garlic in the remaining olive oil and butter.
Stir in the Paprika, vegetable bouillon mix, and sage.
When ready to serve, our the sauce over the gnocchi and toss to coat.
Makes 6 entree-sized portions.
Number of Servings: 6
Recipe submitted by SparkPeople user COKIDDER.
Member Ratings For This Recipe
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BIGBADMOMMABEAR
This was my first experiment with gnocchi! Turned out good! I used canned pumpkin and left out the nutmeg. I added 6 T of 35% cream to the sauce. The sauce was fantastic! Yummy!
Next time I think I would add a little salt to the dough. Also next time I would make my balls a little smaller. - 11/6/10
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55TUCKER
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SYWALLOCH
I'm not a big gnocchi fan usually, but the paprika sage sauce makes this truly delicious. The work involved in making the gnocchi is definitely special-occasion worthy, but it isn't as bad as I'd feared - it's a good way to get the kids involved. I love having another use for pumpkin in the fall! - 3/13/10