Pumpkin Gnocchi

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Alright, I finally succumbed to the changing seasons and admit that summer is over and fall is here (some two weeks after it officially turned fall.) I’ve stopped my grillin’ and picking fresh produce from the gardens. I will now embrace the pumpkins and squashes that fall has to offer!

Here’s my first admitting-it’s-now-fall recipe for the year – pumpkin gnocchi!

Ingredients

  • 1 15oz can pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 egg
  • approx 3 to 3 1/2 cups flour

Directions

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In a mixing bowl, add the pumpkin puree, ground nutmeg, salt and egg together, and mix well.

Add the flour 2 tablespoons at a time, and incorporate into this mixture. [The third picture has about 3/4 cups of flour added, while the fourth photo has about 1 1/4 cups of flour added.]
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Keep adding flour until a dough is formed and easily pulls away from the sides. I used about 3 1/2 cups of flour. [Picture 1 – 2 cups of flour, Picture 2 – 2 1/2 cups of flour, Picture 3 – 3 cups of flour, Picture 4 – 3 1/2 cups of flour.]
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Cut the dough into five chunks, and roll each chunk into a long sausage about 1/2 inch in diameter. Use a knife and slice the sausage into sections.
[optional] If you don’t have a gnocchi board like me, you may press your fork against it. You don’t really have to do this. It’s really fine without.
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To cook, bring a pot of water to boil, and throw some gnocchi in it.
When the gnocchi floats, they’re cooked! Serve with any pasta sauce and enjoy!
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