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Pumpkin Gnocchi

1 ½ cups pumpkin puree or 1 (15oz) can pumpkin
2 Tbsp. butter
1 tsp. kosher salt
½ tsp. The Spice Hunter Rubbed Dalmatian Sage
pinch of The Spice Hunter Fine Black Pepper
1 egg yolk
1 ½ to 1 ¾ cups flour, plus more for rolling

Combine pumpkin, butter, salt and spices in a medium saucepan. Cook on low heat for 10 minutes, stirring occasionally. Remove from heat. In a large bowl combine egg yolk with ¼ cup of hot pumpkin mixture, then stir in remaining pumpkin mixture. Stir in flour, ½ cup at a time until a firm dough forms. On a well-floured surface with about ¼ to ½ cup of dough at a time, roll dough into ¾" diameter ropes. Cut ropes into small pieces, about ½ to 1" long. At this point, the gnocchi can be left as is or made into desired shapes. Bring a large pot of water to a boil, carefully drop in about ½-1 cup of gnocchi and continue boiling until the gnocchi has floated to the top. Remove from boiling water with a slotted spoon. Repeat in batches with remaining pieces. If not serving immediately, toss with a little olive oil and refrigerate until ready to reheat and serve.