Fall Colors

The grocery store is finally carrying canned pumpkin!  Hooray!  This calls for both a celebration of fall and a chance to redeem myself for earlier cooking fiascoes.

That’s right.  Pumpkin gnocchi.

The recipe made enough for four servings.  I sauteed some of it in a brown butter sauce, and then Gabe and I had a dinner of pumpkin gnocchi with alfredo sauce and sweet peas.

I heard the New England fall colors were amazing. I didn't expect to find them on my countertop!

Sticky dough

Rolling and shaping


Sauteeing in a brown butter sauce

I love the color combo of orange gnocchi and purple Fiestaware :)

That's right, Erin; I learned how to make alfredo sauce from scratch.


Pumpkin Gnocchi

  • 2 cups pumpkin puree
  • 1 egg yolk
  • 1 1/2 – 2 cups flour
  • 1/2 tsp. salt
  • 1 pinch nutmeg

Mix the egg yolk into the pumpkin puree. Stir the salt and nutmeg into the flour. Mix enough of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.

Knead the dough for a minute and then roll it out into four long thin rolls about 1/2 inch thick. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour, lightly shaking off any excess. Press the pieces over a gnocchi board or fork to give them ridges.

Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes. Remove and set aside to drain. Serve as desired.

Source: Closet Cooking


4 thoughts on “Fall Colors

  1. Pingback: Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette | Lingonberry Jam

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