Ingredients
Instructions
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1.
Whisk together pumpkin, buttermilk and egg
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2.
In a separate bowl, mix flours, salt, nutmeg and black pepper. Add to pumpkin mixture and stir until just combined. Form the dough into a ball
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3.
Place the dough on a lightly floured working surface and cut into 4 equal pieces. Roll each piece into a rope about 1-inch thick. Cut into bite size pieces
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4.
Bring a large pot of salted water to a boil. Boil the gnocchi for 10 minutes, then remove the gnocchi using a slotted spoon onto a large plate. You may have to do this in 2 - 3 batches, depending on how large the pot is. Do not overcrowd the pot with gnocchi
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5.
While the gnocchi is cooking, make the sauce. Using a large skillet, sauté the onions and sage in butter for 5 minutes, or until the onions start to brown. Whisk the milk with arrowroot/tapioca and parmesan cheese. Add to the onion mix and season with salt and pepper. Cook until the sauce starts to thicken, about 3 - 4 minutes
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6.
Add cooked gnocchi into the sauce and gently toss to combine. Serve with extra parmesan cheese
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