After the pumpkin pie, pumpkin bread, and pumpkin soup, what else can you make with those beautiful heirloom pumpkins that you grew in your survival garden this year? How about some savory pumpkin gnocchi tossed in a garlic sage butter sauce?
If you’ve already made some pumpkin puree, this recipe takes less than an hour to make. We’ve also included easy instructions for making the puree, just in case. You can make this a vegan recipe by substituting your favorite vegan butter in the sauce. This recipe also works well with butternut squash.
Easy Pumpkin Puree
- Meaty fresh pumpkin (We recommend Small Sugar Pumpkins or Fairy Tale Pumpkins - Jack O’Lantern and other ornamental pumpkins are typically too stringy)
- Wash your pumpkin and slice it in half. You may have to slice around the center of the pumpkin pulling it apart and leaving the stem intact as it is usually too tough to cut.
- Scoop out seeds and stringy flesh. Sprinkle the pumpkin halves with some salt
- Place your pumpkin halves cut-side down on a parchment lined baking sheet
- Bake in a preheated oven at 400 degrees for 45-60 minutes or until the flesh is tender and pulls away from the skin
- Allow cooling until you can safely handle and scoop the flesh into a food processor and process until smooth
The puree will last for a week in the fridge or freeze for future use
- 1 1/2 cups all-purpose flour
- 1 large russet baking potato, peeled and cut into large chunks
- 1 cup of pumpkin puree (fresh is best, but canned will do)
- 1 teaspoon salt
- 1/8 teaspoon nutmeg (optional)
- Place the potato chunks in a medium pot, cover with 2 inches of water, and bring to a boil. Lower the heat and simmer for 20-30 minutes or until the potatoes are tender and easily pierced with a fork. Drain, reserving about 1/4 cup of the starchy water, and set aside to cool.
- Using a potato ricer or masher, mash the potatoes until they are smooth. Measure 3/4 cup (packed) of potatoes. Save the excess for future use.
- Flour a clean work surface and put the potatoes on it. Sift on the flour, and add the pumpkin, salt, and nutmeg. Mix it all together with floured hands until a smooth dough is formed. Add flour about a tablespoon at a time if the dough is too wet, or add a tablespoon of potato water if the dough is too dry. You’ll want to end up with a soft and slightly sticky dough.
- Once the dough is smooth, knead for 30 seconds to a minute until the dough is soft, making sure not to overwork the dough.
- Form the dough into a rectangle that is 1/2-1 inch tall and cut into slices. Roll the slices into a rope that’s about 1/2 inch in diameter. Cut your ropes into 1/2 pieces and you have gnocchi!
- You can cook the gnocchi as it is, or use a gnocchi board or fork to add ridges to hold all that delicious butter.
- To cook, bring a large pot of water to a boil.
- When water boils, add the gnocchi and stir to prevent sticking. Boil until the gnocchi float to the top of the water and then let them sit for 30 seconds before removing them with a slotted spoon and adding them to your butter sauce.
Sage Butter Sauce
- 4 Tablespoons butter
- 20 fresh sage leaves chopped finely
- 4 cloves garlic finely minced
- Place a medium skillet over medium heat and add the butter.
- Once the butter has melted, allow it to cook for a couple of minutes.
- Add in the sage and garlic and cook for 2-3 minutes until fragrant
- Remove from heat and add your cooked gnocchi and toss to coat the gnocchi
To serve, sprinkle a little fresh parmesan cheese and some fresh cracked pepper on top.