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Pumpkin Italian Dumplings


For the Pumpkin Gnocchi

• 1 cup canned pumpkin puree

• 2 cups all-purpose flour

• 1/4 cup grated Parmesan cheese

• 1 egg

• 1/2 tsp. salt

• 1/4 tsp. ground nutmeg

For the Sage Butter Sauce

• 4 tbsp. unsalted butter

• 8-10 fresh sage leaves

• Salt and black pepper to taste

• Grated Parmesan cheese

METHOD For the Pumpkin Gnocchi 1. Mix pumpkin, Parmesan, egg, salt and nutmeg.

2. Gradually add flour to form a dough.

3. Divide, roll, cut and shape the dough.

4. Boil in salted water until they float (2 to 3 minutes).

For the Sage Butter Sauce

1. Melt butter, cook sage until crispy, then remove.

2. Toss cooked gnocchi in the sage butter.

3. Season with salt and pepper.

4. Serve with crispy sage and Parmesan cheese.

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