Pumpkin Gnocchi

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pumpkin gnocchi

I stumbled upon the most beautiful blog the other day.

Manger is breathtakingly gorgeous.
Her food perfect.
The photos stunning.
Her children adorable.
Her dogs – ALL 14 – amazing.
Oh, and did I mention she lives in France.

Kill me now.
Why is this not my life.

Seriously, I want to pack up and move, like yesterday.

I could not stop scrolling through her posts.
Each more beautiful than the last.

I spent hours mesmerized.

All of her dishes were tempting, but her recipe for pumpkin gnocchi …
I had to try it.

I chose to use  pumpkin butter in place of the pumpkin puree, and it was delicious.
Slightly sweet, but  with the salty brown butter, sage, and a hint of Parmesan – perfection.

Pumpkin Gnocchi
~adapted from Manger

1 cup of pumpkin butter {or puree}
1 egg
1/4 finely grated Parmesan
2 cups of flour
cinnamon/nutmeg if using plain puree

blend together the pumpkin and egg
stir in the cheese
gradually add in the flour
the dough will be sticky

divide into 4 sections
roll each into a rope
slice in 1/4 – 1/2 inch pieces

Brown Butter and Sage
1 stick of butter
melt over med heat
once melted add in 8 – 10 sage leaves (whole)
the sage will become crispy as the butter begins to brown

Cook gnocchi in boiling water
remove promptly when they begin to float
this will only take a few minutes
top with the brown butter and sage
finish with just a sprinkle of grated Parmesan