Pumpkin gnocchi

These pumpkin gnocchi have a lovely mild flavor, with the nutmeg, they are rather sweet and nutty. The sage leaves add a nice musky flavor to the sauce.

Pumpkin gnocchi recipe

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Comments

harliee says:

They look wonderful!
Posted 27 months ago. ( permalink )

LenSOP says:

I didn't eat pumpkin gnocchi yet, but looks delicious....
Posted 27 months ago. ( permalink )

Herbi Ditl says:

very seasonal. great!
Posted 27 months ago. ( permalink )

theurbanhousewife.com says:

Ooh, lovely!
Posted 27 months ago. ( permalink )

spunky sprout says:

what a lovely idea! this group would love for you to share this photo with them, along with your other creations!
products of the imagination (vegeterian/ vegan)
Posted 27 months ago. ( permalink )

Moiface-Dangerart says:

MAKE ME HUNGRY'S WEEKLY WINNER!
www.flickr.com/groups/make_me_hungry

Check out the NEW MAKE ME HUNGRY BLOG for more winners:
make-me-hungry.blogspot.com/
Posted 27 months ago. ( permalink )

i gave this a try and it was very tasty! it took me two attempts though. i used fresh pumpkin, which was too moist. i kept adding flour, and my dough kept taking more. second time around i took my baked pumpkin, shred, and blotted dry. downside is that i lost the pumpkin sweetness w/ the liquid. but it still came out well textured.

did you have a moisture problem w/ the dough? did you cook your pumpkin differently?

Posted 26 months ago. ( permalink )

Vegalicious says:

Hello Cellophanetower,
I'm sorry you had problems with the recipe. I steamed the pumpkin in very little water, and any water that was left, I did pour off, as otherwise it would be too liquid, I am sorry if that wasn't clear. It is a tasty recipe, but indeed important that the pumpkin puree is not on the liquid side. I would think that the baking would have worked well, what kind of pumpkin did you use? I usually use an uchiki kuri pumpkin, it's a small very orange sweet tasting pumpkin, another good one is the French rouge vif d'etampes. I wouldn't use a butternut, as I think it is too mild in flavor. I hope this helps, and that you do give the recipe a try again.
Posted 26 months ago. ( permalink )

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Taken on September 25, 2007
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