This is the ultimate Fall dish, and just perfect for Halloween! This is PUMPKIN GNOCCHI WITH SAGE BUTTER & PECANS.
This is a simple recipe which requires only a little extra effort to make them pumpkin-shaped, but come on!! Aren't they incredible?!
They're made just like traditional gnocchi but then you roll them into balls and use a piece of cooking string to make the grooves.
Once you've worked through all of the dough, use pieces of rosemary twigs to make the stalks.
They'll end up looking like itty-bitty pumpkins that are cute enough to eat!
Then, all that's left to do is boil them until they float to the surface, and then sauté them in vegan butter, garlic, powdered sage and crushed pecans.
It doesn't get more Fall than that!
These will definitely be a conversation piece, and will impress whoever you serve them to... well worth the little extra effort!
I hope you get around to making these. And, if you do, please tell me how you liked them!
Let’s get cooking!
PUMPKIN GNOCCHI WITH SAGE BUTTER & PECANS
WHAT YOU'LL NEED:
For the gnocchi:
2 cups potatoes cooked & mashed
1/2 cup pumpkin purée
2 cups all purpose flour
1 tsp salt
Additional flour as needed
Cooking string to make pumpkin shapes
Dried rosemary twigs to make stems
For the sage butter sauce:
3 Tbsp vegan butter
3 garlic cloves, minced
1/4 Cup chopped pecans
1/2 tsp powdered sage
1/4 tsp salt, or to taste
Pepper to taste
2 Tbsp fresh basil cut into thin strips (chiffonade)
HOW TO MAKE IT:
Add ingredients to a large mixing bowl. Start with 2 cups o flour and add more as needed. The dough will be slightly tacky.
Sprinkle a large work surface with flour. Flour your hands and roll the dough into a ball. Pinch off about a heaping tablespoon of dough and roll into small balls.
Use a long piece of cooking string to make the pumpkin grooves on your dough balls. Insert a rosemary twig on top to mimic the stem.
Add the gnocchi to a large pot of salted boiling water and cook until they float to the surface. Spoon out the gnocchi. You may need to do this in batches to avoid overcrowding.
Once all the gnocchi have been boiled, get started on the sauce by heating up a large frying pan to medium low. Add in the butter and allow to heat up for 1-2 minutes.
Add the chopped pecans and garlic and cook for 1-2 minutes. Remove from the pan with a slotted spoon and set aside.
Add the boiled gnocchi to the pan and cook for 5 to 7 minutes over medium low heat, stirring occasionally, until golden.
Add in the cooked pecans and the powdered sage. Cook for another minute.
Remove the pan from the heat and add the basil chiffonade.
Serve and enjoy!
Recipe adapted from nm_meiyee.com
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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