Pumpkin Gnocchi
4-6
 
Ingredients
  • 1½ pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender
  • ¾ cup pumpkin puree
  • ¼ teaspoon cinnamon
  • 1 tbsp brown sugar
  • 11/2 teaspoons salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 5 cloves garlic, minced
  • 3 tbsp fresh sage leaves, minced
  • 1⅓ to 2 cups flour
  • Salted water, for cooking gnocchi
  • Additional olive oil, salt and pepper for topping
Instructions
  1. Allow the cooked potatoes to cool slightly, then carefully peel. Saute the garlic in the olive oil for 2 minutes and then throw in the chopped sage. Saute for another minute. Put the potatoes into a food processor. Add the pumpkin puree, cinnamon, brown sugar, salt and pepper and process. Add the garlic, sage and olive oil and process until smooth. (Dough will taste salty, but the flour will even things out.) If you don't have a food processor, you can puree the potatoes through a ricer or food mill into a large mixing bowl and then add the rest of the ingredients.
  2. Put the dough into a large bowl. Stirring with a wooden spoon, gradually add in enough flour to form a smooth, slightly sticky dough. (I used about 1⅓ cups flour, adding ⅓ a cup at a time, but it may vary slightly depending on how big your potatoes were, etc.)
  3. Divide the dough into 6 equal pieces and place 1 piece at a time on a floured work surface. Roll piece into a long rope, about ½-inch in diameter, flouring lightly if sticky. Slice the rope into pieces ½-inch wide. (The gnocchi will puff up when they cook.) Set formed gnocchi on a floured kitchen towel or baking sheet. (Make sure it's floured or the gnocchi will stick.)
  4. Bring a large pot of water to a rolling boil. Add a tbsp of salt.
  5. Add the gnocchi to the boiling water and once they have risen to the top, continue cooking for about 3 minutes. Remove the cooked gnocchi with a slotted spoon or skimmer and place on a paper towel-lined plate to soak up any excess water drops. Remove paper towels and toss gently with olive oil and a little salt and freshly ground black pepper.
Recipe by forkbelly.com at https://forkbelly.com/vegan-pumpkin-gnocchi/