Pumpkin Gnocchi with Butter Sage Sauce

A twist on a classic gnocchi dish: plump, Italian dumplings with pumpkin in a savory butter and sage sauce. This is a perfect fall recipe!

INGREDIENTS

• 1 (8.82-ounce) DeLallo Potato Gnocchi or DeLallo Gnocchi Kit
• 1 1/2 cups water
• 1/2 cup canned pumpkin
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons lemon zest
• 1/2 cup flour for dusting
• 1 1/2 cups butter
• 10 sage leaves
• DeLallo Balsamic Vinegar, for drizzling (optional)
• Saviola Imported Parmigiano Reggiano D.O.P. Wedge

DIRECTIONS

1. Making Dough:
2. Combine package contents with water, pumpkin, salt, nutmeg and lemon zest in a small mixing bowl.
3. Stir with a fork until dough begins to form.
4. Knead by hand until the dough no longer sticks.
5. Transfer to a lightly floured surface and form into a loaf shape. Keep surface and dough lightly floured at all times to prevent sticking.
6. Forming Dough:
7. Use a knife to cut dough into 1" strips.
8. Roll out each strip by-hand into long ropes.
9. Cut each rope into 1" pieces.
10. Optional: To create gnocchi's signature ridges, press the back of a fork into each piece.
11. Cooking Gnocchi:
12. Bring a large pot of salted water to a boil.
13. Add gnocchi and cook for 3-5 minutes. The gnocchi are finished once they float to the top.
14. Meanwhile, in a saucepan on medium low heat, melt butter.
15. Once melted, add sage leaves and stir.
16. Toss finished gnocchi with butter sage sauce to incorporate. On medium heat, cook together for approximately 2 minutes.
17. For best taste and texture, allow gnocchi to “sit” in their sauce once cooked for about 5 minutes.
18. To serve, drizzle with balsamic vinegar and sprinkle with shaved Parmigiano Reggiano.
19. Click here to learn how to make homemade gnocchi from scratch.