| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
Gnocchi
- ½ cup potato flakes
- 1 cup hot water add more as needed
- 1 cup all purpose flour
- 1 egg
- ½ cup pumpkin puree
- Dash Salt
- 1/4 cup olive oil for boiling and to prevent sticking when gnocchi is cooked
Sage Butter Sauce
- 1/8 cup butter
- 2 cloves garlic minced
- 1 teaspoon dried sage
- ¼ teaspoon Salt
- 3 tablespoons grated parmesan cheese divided (also used for garnish)
- Dash black pepper
- 1 teaspoon dried sage
- ¼ teaspoon Salt
- 3 tablespoons grated parmesan cheese divided (also used for garnish)
- Dash black pepper
Ingredients
Gnocchi
Sage Butter Sauce
|
|
Instructions
Making the Gnocchi Dough
- Start by mixing water and potato flakes together and combine until a mashed potato consistency forms. Once potato flake mixture has been made. Make a well and add in egg, pumpkin puree, salt, and sprinkle the flour over the potatoes. Combine all ingredients until a dough starts to form. Knead gently until a dough ball forms and is dry to the touch.
- Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch-long pieces. Flick pieces off the fork until dowel is finished.
Boiling the Pasta
- Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces, and flicking off the fork.
- As gnocchi float to top of boiling water, remove them to a bowl with oil to prevent them from sticking together. Continue the same process with the rest of the dough.
Sage Butter Sauce
- Melt butter in a skillet over medium heat. Stir in garlic and cook until softened and golden brown, about 4 minutes. Stir in sage and salt. Add cooked gnocchi, half the Parmesan cheese, and pepper; toss gently to combine.
1027 Terra Nova Boulevard