Pumpkin Gnocchi

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When I made pumpkin waffles the other day I opened a can of pumpkin, but I didn't use the whole can so I needed to find something to make that used canned pumpkin. I wasn't feeling cookies so I hopped on Pinterest and did a search for pumpkin. I stumbled across the idea of pumpkin gnocchi. Every recipe was a little different. So after evaluating a few recipes this is what I came up with. Most of the recipes I saw served the gnocchi with browned butter and sage, sprinkled with a little Parmesan cheese. I saw one that tossed them in olive oil with some caramelized onions. I did olive oil and onions and sprinkled it with Parmesan. Having eaten them I can say, they had a pretty good texture. I couldn't really taste the pumpkin which makes me think that you could use them in place of potato gnocchi in any gnocchi dish. I've never made potato gnocchi, but I watched my hubby's cousin make them once and these pumpkin gnocchi seem a lot easier. I would definitely make them again....tossed in a good pesto sauce.

Pumpkin Gnocchi

• 1 cup canned pumpkin
• 1 egg
• 1 - 1/2 cup flour
• 1/2 tsp salt

Mix together egg and pumpkin. Add flour and salt, adding enough flour to make a soft dough that isn't too sticky. Knead the dough for a minute and then roll it out into 3 or 4 long thin rolls about 1/2 inch thick. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess. Roll the pieces over a gnocchi board or a fork to give them the ridges. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain. Use as desired.