Pumpkin Sage Gnocchi Recipe
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Pumpkin Sage Gnocchi

For the gnocchi:

1/2 cup pumpkin puree

1/4 teaspoon cinnamon

2 tablespoons brown sugar

1 1/4 cups water

12 tablespoons unsalted butter

1 tablespoon kosher salt

2 cups all-purpose flour, sifted

5 large or 6 medium eggs

2 tablespoons Dijon mustard

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh Italian parsley

1 cup greated Parmesan cheese

Salt and white pepper, to taste

For the sauce:

1/4 cup unsalted butter

10 fresh sage leaves chopped

1/8 cup pine nuts

Juice of half a lemon

Salt and white pepper, to taste

Parmesan cheese, for garnish

In a small bowl, combine the pumpkin puree with the cinnamon and brown sugar. Set aside.

Bring a large pot of water to a boil.

Meanwhile, in a medium saucepan, heat the water, butter and salt over a medium heat until the butter has melted. Sprinkle in the flour, stirring constantly with a wooden spoon. Continue stirring until the dough pulls away from the sides.

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Add the pumpkin puree and mix on low speed until blended. Add eggs one at a time with mixer on low, then add sage, chives, parsley, cheese, salt and pepper, mixing until just incorporated.

Transfer the mixture into either a piping bag, or large plastic zip-close with the corner snipped off. Squeeze the bag over the pot of boiling water. As the dough comes out, use a knife or scissors to cut off 3/4-inch lengths. Let the gnocchi fall into the water and cook until they float, about 30 seconds. Use a slotted spoon to remove gnocchi once they've cooked. Let cool on a sheet pan lined with parchment paper while preparing the sauce.

For the sauce, in a large skillet heat the butter until it melts and foams. Once it begins to brown, add the sage. When the sage begins to sizzle, add the pine nuts and juice of half a lemon. Season with salt and pepper.

Add the gnocchi and toss gently to coat. To serve, garnish with Parmesan shavings.

Makes 6 to 8 servings.

- Recipe from Dan Dumont, executive chef at the Wentworth by the Sea resort in New Castle, N.H


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