I don't know about y'all but as soon as the clock strikes September I go into full fall mode! It's probably my favorite season although summer comes in at a close second. Living in the south, I have to wait at least another 2 months before I can pull out the sweaters and scarves, but the one thing I can and will do is shift my cooking. As I was clearing out my camera roll today I came across this picture from last year of these delicious pumpkin gnocchi I had made. When I looked back through I couldn't believe that I never shared it with you all! Shame on me!! So as a tribute to September and my favorite time of the year, here you go! I hope ya'll enjoy!
1 can pumpkin puree
1 -1/12 cups cassava flour
1/2 tsp salt
For the Brown Butter Sage sauce:
4 tbsp unsalted butter
about 10 small sage leaves
1 sprig rosemary
In a large bowl combine the pumpkin puree, salt, and 1 cup of flour. Add more flour as needed until dough ball forms.
On a floured surface roll out tubes of dough that are about 1/2'' in diameter. Cut them into individual pieces that are about 1" long.
Roll each piece in your hand to form an oval shape and then press along the back of a fork to create the gnocchi spiral. (See video below)
Bring a pot of salted water to a boil. Drop the gnocchi in being sure not to crowd the pot. One they float, they are done. Remove and drain.
Repeat until all the gnocchi are cooked.
In a large saucepan or cast-iron skillet melt the butter over medium-low heat, stirring continuously.
Once the butter starts to foam add the sage and rosemary.
Continue to stir until the sediment turns brown.
Remove from heat and add in the gnocchi. Toss to coat.