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  • 1 (15 oz.) Can Pumpkin Puree (drain excess water)
  • Salt & Pepper
  • Dash Of Nutmeg
  • 2 3/4 Cups All-Purpose Flour
  • 1/3 Cup Melted Butter
  • 6-7 Finely Chopped Sage Leaves
  • 1 Large Clove Garlic, Minced
  • Freshly Grated Parmesan Cheese


  1. Mix together the flour, pumpkin and seasonings to make a soft dough.
  2. Add additional flour if the dough is sticky or does not hold together.
  3. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
  4. Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
  5. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
  6. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.
  7. Bring a large pot of lightly salted wanter to a boil and cook the gnocchi until they rise to the surface (approximately 2 to 3 minutes).
  8. Strain and set aside.

Butter Sage Sauce:

  1. Melt the butter in a large skillet on medium heat and add chopped or whole sage leaves.
  2. Add gnocchi to skillet and stir for a minute then take off the heat.
  3. Serve gnocchi and add freshly grated parmesan cheese.