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Pumpkin Gnocchi with Lemon Sage Sauce (can use sweet potato also!)



1 1/2 Cups all purpose flour

1 1/2 Cups pureed pumpkin (can use sweet potato instead)

1/2 Teaspoon salt

1/2 Teaspoon pepper

1/2 Teaspoon cinnamon

1/2 Teaspoon nutmeg

1/4 Cup Olive Oil


6 Tablespoons margarine

1/3 Cup thinly sliced fresh sage

1 1/2 Teaspoons (Packed) finely grated lemon peel

1/2 Cup vegetable broth



Combine flour, pumkin, nutmeg, cinnamon, oil until a smooth dough forms. Do not over mix as it makes it tough

Flour your board/table and roll out to 1/4 inch thickness 

If you have a dough docker roller (sort of like a dough roller with spikes on it) Run that over to add some bumps to the dough so it "catches" the sauce. If not don't worry, not needed just an optioin!

Cut long strips and then cut again into 1 inch squares.

Place in salted boiling water until they float. Go ahead and stick them all in the pot at once!


Cook the margarine in a medicum skillet over medicum-high heat until margarine begins to brown, about 4 minutes

Add sage, lemon peel and broth

Simmer until desired thickness and season with salt and pepper.

Place drained gnocchi in sauce and cook for 2 more minutes


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