Pumpkin Gnocchi with Sage Brown Butter

VN:F [1.9.15_1155]
Rating: 5.0/5 (1 vote cast)

3017 TEST!!!!


+ Add to Shopping List
  • 1/2 cup canned pumpkin pie mix
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 cup flour
  • 4 tablespoons (1/2 stick) unsalted butter, diced
  • 1/4 cup roughly chopped fresh sage
  • 1/4 cup roasted pumpkin seeds
  • Salt and freshly ground black pepper


Bring a large pot of salted water to a boil.
In a mixing bowl, whisk together pumpkin pie mix, egg, salt and baking powder. Stir in flour.
Spray a large cookie sheet with non-stick cooking spray and set aside.
Using 2 spoons, scoop teaspoon-sized dumplings and drop into boiling water. Do not overcrowd pot and work in batches if necessary.
After gnocchi float to top, cook 2-3 minutes longer, or until firm to touch.
Use a slotted spoon to transfer to prepared cookie sheet. Cool to room temperature. (Can be prepared 1 day ahead; cover and refrigerate.)
Melt butter in a large, non-stick sauté pan over medium heat.
When butter just starts to brown, brown, add dumplings.
Do not stir for at least 1-2 minutes, or until browned on one side.
Toss gently and add sage.
When nicely browned, season to taste with salt and pepper and toss in pumpkin seeds.
Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
Some products may not be available at all stores.
  |   Print Recipe Please Login to Save Recipe

Leave a Comment