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FODMAP Free Pumpkin Gnocchi in Sage Butter

Pumpkin Gnocchi  with Sage Butter

FODMAP Free Pumpkin Gnocchi in Sage Butter
Author: 
Recipe type: Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Try a pumpkin twist on this Italian favorite. It provides a unique color for your table and tastes great!
Ingredients
  • 1½ cups gluten free all-purpose flour, sifted
  • 1½ teaspoons xanthan gum
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • ½ cup dairy free butter
  • 4 fresh sage leaves, thinly sliced
  • ¼ cup chopped fresh chives
Instructions
  1. In a small bowl combine the sifted flour, salt, pepper and nutmeg.
  2. Stir in pumpkin until blended.
  3. On a lightly floured surface, knead dough 10-12 times, forming a soft dough. *
  4. Let dough rest for 10 minutes.
  5. Divide dough into four portions.
  6. On a lightly floured surface, roll each portion into a ½ inch thick rope.
  7. Cut the rope into ¾-in. pieces. *
  8. Curve each piece slightly and roll each piece with a lightly floured fork to make the grooves.
  9. In a heavy pan, bring water to a boil over medium high heat.
  10. Add batches of the gnocchi to the boiling water and cook for 1 to 2 minutes. The gnocchi will float when it is done.
  11. Gently remove the cooked gnocchi with a slotted spoon and place in a bowl of ice water.
  12. Pour the water from the pan after the last batch has cooked, return it to the stove and reduce heat to medium.
  13. Add the butter, sage leaves and chives, stirring constantly until butter is melted.
  14. Drain gnocchi from ice water.
  15. Gently stir the cooked gnocchi in the sage butter, mixing until evenly coated and gnocchi has been warmed.
  16. Garnish with extra sage leaves (optional)
Notes
* Be sure to use gluten free flour.

 

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