Pumpkin gnocchi, are Italian pasta dumplings made with pumpkin and seasoned with a sage brown butter for a simple side dish to an autumn meal.

Pumpkin Gnocchi

By Sue Lau | Palatable Pastime

This post is sponsored on behalf of #PumpkinWeek. Our generous sponsors Dixie Crystals, Sweets & Treats, Torani and Cabot Cheeses  have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

My recipe of the day is for pumpkin gnocchi, an autumn version of the traditional Italian potato  dumplings, as part of #PumpkinWeek, which is  a sponsored  blogger  event with lots of fun, recipes, and a giveaway.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

The Raffle!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

PRIZE#3 TORANI

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups were a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Boozy Pumpkin Party Punch from The Crumby Kitchen
Easy Pumpkin Smoothie from Red Cottage Chronicles
Pumpkin Fizzy from Cindy’s Recipes and Writings
Pumpkin Pie Milkshake from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Pumpkin Cinnamon Rolls from Jen Around the World
Pumpkin Donut Cake from Kelly Lynns Sweets and Treats
Pumpkin Pecan Monkey Bread from Love & Confections
Pumpkin Shakshuka from Food Above Gold

Savory Pumpkin Recipes:
Pumpkin Gnocchi from Palatable Pastime
Vegan Savory Stuffed Mini Pumpkins from The Baking Fairy

Pumpkin Desserts:
Pumpkin Cake Rolls with Maple Buttercream Filling from Sweet Beginnings
Pumpkin Pie Macaron from A Kitchen Hoor’s Adventures
Pumpkin Spice Sheet Cake from Daily Dish Recipes

Remember to  check back  tomorrow for  more new recipes and fun!

You Might Also  Like:

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Pumpkin Gnocchi

Sue Lau

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine Italian

Ingredients

  

Gnocchi Dough:

• 1 cup plus 2 tablespoons all-purpose flour
• 1 egg yolk
• 1/2 cup canned pumpkin
• 1/4 teaspoon salt

Sage Brown Butter Sauce:

• 1/4 cup butter
• 2 teaspoons minced fresh sage
• additional whole leaves for garnish

Instructions

 

• Mix together the gnocchi dough ingredients and knead until all the flour is taken up.
• Bring a soup pot of salted water to a boil.
• Divide dough into four parts and roll each part out into a 12-inch rope on a lightly floured surface.
• Cut dough into lengths about 3/4-inch.
• Press dough pieces against a gnocchi board, smooshing it lightly with your thumb and dragging it across the ridges. It will flatten and curl naturally.
• Alternatively, you can press them with fork tines or roll into balls, but we both know you are going to love how easy and delicious these are, so just cough up the few bucks and buy the board from a gourmet shop, k? It's FUN.
• You don't need to flour excessively, and if they try to stick to the board, just dip your fingers in flour when you handle them and that should be quite enough. It's not a biggie.
• Drop them into boiling water (with a little space, not on top of each other) and cook until they rise to the surface and stay (they will bob a few times before that).
• Drain and set aside.
• Brown the butter in a skillet with the minced sage and toss with gnocchi.
• If you like, fry the whole leaves for a minute or two until they get crisp, and drain. These are tasty. Do LOTS.
• This is why you have that huge sage plant in the garden right? No? Get two packs of sage leaves at the market then. 😉
• Besides brown butter, these are also good with other sauces like alfredo, or also in soup. I garnished mine with fried sage leaves and a sprinkle of Parm cheese and black pepper.

Notes

From the kitchen of palatablepastime.com

Keyword gnocchi, pumpkin

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