Thanksgiving First Course Idea: Pumpkin Gnocchi with Butter and Sage

pumpkin gnocchi with butter and sage sauce

Gnocchi, or Italian dumpling, is an excellent first course for thanksgiving dinner! In addition to being a delicious food that will make  all your guests happy, dumplings are the perfect dish that can put the family together: have fun prepraring this homemade pasta with your children!

The peculiarity of this gnocchi recipe lies in the dough ingredients: usually Italian dumplings are made with potatos, but for our Thanksgiving dinner menu, these gnocchi will be entirely made with pumpkin!

Try also the vegan version of this Thanksgiving first course recipe and use a vegetal butter and a vegan parmesan.

butter and sage

Instructions: 
  • Wash the pumpkin and cut it in half.
  • With a spoon remove all the seeds, cut the pumpkin in slices (0.5 inches) and peel it.
  • Put the pumpkin slices in a baking pan, covered with greaseproof paper. Add a pinch of salt and bake at 320° F, for 30 minutes.
  • When the pumpkin slices are cooked and soft let them cool, than mash them with a fork until you get a creamy mixture. Put it in a bowl.
  • Add flour, egg and parmesan and mix.
  • Now take a wooden cutting board and flour it.
  • Cut the dough into pieces and roll each chunk of dough into a 0.5-inch cylinder.
  • With a knife cut the cylinders into 1-inch gnocchi.
  • Arrange them on a floured cloth and take care they not to touch one another.
  • A tip: use a little flour, otherwise the gnocchi will harden.
  • Melt the butter in a large pan with sage.
  • Meanwhile, boil the gnocchi pasta in salted water (if you use salted butter, add a little salt).
  • When the gnocchi are cooked take them with an holed ladle and put in the pan with butter and sage, sauté for a few minutes.
  • Serve it with a sprinkling of grated Parmigiano Reggiano.

To complete your menu, discover other delicious thanksgiving recipes!

Photo Pumpkin dumplings by Luca Nebuloni CC 2.0 | Sage and Butter by Kristin Sloan CC 2.0