Tuesday’s pumpkin installment? Pumpkin gnocchi! (dairy-free edition)
I have never made gnocchi before. It always seemed so intimidating – making your own dough and rolling it out and all that jazz. Turns out, it’s really easy! This recipe only took about 40 minutes total.
I used whole-wheat flour, but found the wheat overpowered the pumpkin flavor a bit. Next time, I’ll try standard all-purpose or a blend to give it a lighter taste. I also think it could have used a little bit of seasoning – some salt and pepper maybe. All of the changed I’d like to make are reflected in the recipe below. This dish paired perfectly with that amazing Sam Adams Harvest Pumpkin Ale.
The sage butter sauce was also delicious and really helped balance out the heavier gnocchi. Plus, the sage made my kitchen smell like a little piece of fall heaven.
Have you ever made your own pasta? How did it turn out? Any quick-and-easy pasta making tips?