Hey Everyone! As promised here is a fall-themed recipe perfect for a cold night with just the right touch of the end of summer if you planted an herb garden. These adorable little pumpkins are actually gnocchi! You can use dried herbs like rosemary for the stems. I plan on making these myself and will be using a sage herb butter sauce, but you can totally use any kind of sauce that you like as well. An oil and garlic sauce or sausage gravy would be divine for these little morsels. You can totally make this recipe vegan or gluten too by replacing the egg with ground flax or chia seeds, or even something like a "just egg" substitute + gluten-free flour! I believe plant-based sausage might even make it more hearty for our vegan members, the options are endless!
Full Recipe:
Gnocchi Dough:
- 300 g /10oz fresh pumpkin, steamed or boiled then mashed or 2/3 cup canned pumpkin puree
- 1/2 cup ricotta, full fat (Note 2)
- 1 1/4 cup plain flour (all-purpose flour), plus more for dusting
- 1/3 cup parmesan cheese, finely grated
- 1 egg
- 1/4 tsp salt
- Black pepper
Butter Sage Sauce: