Pumpkin Gnocchi

This easy pumpkin gnocchi is made with Greek yogurt instead of potato! It's pan fried and coated in an amazing butter sage sauce. It's the perfect fall dinner!

📝 Ingredients

• 1/2 cup canned pumpkin puree (not pumpkin pie mix)
• 1/2 cup nonfat Greek yogurt (extra liquid drained off)
• 1 egg
• 1 egg yolk
• 1 1/2 cup flour or gluten free flour blend (plus more to dust the cutting board)
• 1 Tablespoon psyllium husk (ONLY if using gluten free flour blend)
• 3/4 teaspoon fine sea salt
• 1-2 Tablespoons olive oil
• 4 Tablespoons unsalted butter
• 3 medium cloves garlic (diced)
• 30 sage leaves
• 1/2 teaspoon fine sea salt (plus more to taste)
• Pepper (to taste)
• 2 Tablespoons flour or gluten free flour blend
• 1/2 cup starchy water

👨‍🍳 Instructions

1. 1In a large bowl (or the bowl of...: In a large bowl (or the bowl of a stand mixer), combine the pumpkin puree and Greek yogurt. Add in the egg and egg yolk and mix to combine.
2. 2In a bowl, whisk together the flour or...: In a bowl, whisk together the flour or gluten free flour blend, sea salt, and psyllium husk (ONLY add in psyllium husk if you're using a gluten free flour blend). Add the flour mixture to the wet ingredients and stir until the dough is just mixed. You don’t want to overwork the dough, because it will activate the gluten and make the gnocchi tougher. The same holds true if you're using gluten free flour - overworked gluten free flour deflates and becomes tough. The dough should be pulling away from the edges of the bowl a bit - that’s how you know the dough isn’t too wet. If the dough is too wet, add flour 1 Tablespoon at a time. They less flour you can use, the better. More flour = tougher gnocchi.
3. 3Transfer the dough ball to a floured surface....: Transfer the dough ball to a floured surface. Flatten the dough ball a little, and cut it into 6 pieces. Roll each piece out into a rope, and then cut each rope into bite sized pieces (about 8-12 pieces per rope).
4. 4Bring a large pot of water to a...: Bring a large pot of water to a rapid boil. Boil the gnocchi for 3 minutes (or until all of the gnocchi are floating at the top in a consistent layer). Cut one piece in half to make sure it’s cooked all the way through. Using a large slotted spoon, scoop out all of the gnocchi and put to the side.
5. 5In a large skillet on medium/medium-low heat, add...: In a large skillet on medium/medium-low heat, add 1-2 Tablespoons olive oil (enough to coat the bottom of the pan).
6. 6Add the gnocchi to the pan, and pan...: Add the gnocchi to the pan, and pan fry for 6 minutes (or until each gnocchi is golden brown and crispy on a couple of sides), stirring every two minutes.
7. 7While the gnocchi are sauteing, make the sauce.
8. 8In a medium heavy bottomed skillet, melt the...: In a medium heavy bottomed skillet, melt the butter over medium-low heat until it’s beginning to brown at the edges.
9. 9Add in the sage leaves and saute until...: Add in the sage leaves and saute until they are crispy (about 2-3 minutes).
10. 10Add in the garlic and saute until aromatic...: Add in the garlic and saute until aromatic (about 30 seconds).
11. 11Add in the salt and pepper, stir to...: Add in the salt and pepper, stir to combine.
12. 12Add in the flour and stir until everything...: Add in the flour and stir until everything is evenly coated.
13. 13Add in the starchy water and stir until...: Add in the starchy water and stir until everything is evenly combined.
14. 14Turn heat to low and saute for two...: Turn heat to low and saute for two minutes.
15. 15Add the sauce to the gnocchi. Watch out...: Add the sauce to the gnocchi. Watch out for splatter when the sauce hits the skillet. Stir to evenly coat the gnocchi. If you cooked the sauce and the gnocchi at separate times, cook the coated gnocchi on low for about two minutes, or until everything is heated through.
16. 16Serve with additional pepper to taste, and freshly...: Serve with additional pepper to taste, and freshly grated parmesan.