I was out to dinner the othernight, and I saw this interesting entres, and since I love incorporating recipes into my convenience store cooking, this was a perfect subject. I have had a lot of success with pumpkin puree, and this is one of my most creative recipes thus far. The entres on the menu called for a butter/sage sauce. This sounded really good, but not possible. I did a butter, garlic and parsley sauce, and myself and my guests enjoyed it a ton.
Here is how it played out
Ingredient
1 can pumpkin puree .88
2 1/2 cup flour .54
1/2 tsp cinnamon .05
1/4 cup butter .54
salt and pepper.05
mix together pumpkin, spices, flour to form a soft dough
add more flour if dough is sticky or doesnt hold together
keep adding flour until it no longer sticks to your hands
devide dough in six parts and on a lightly floured surface, roll each part into a rope
cut pieces with a fork at an angle approx 1/2" long
place on cookie sheet and lightly flour
freeze for atleast an hour
boil water
drop in water and within minutes they should rise to top, then they are cooked
heat butter
add 1 tablespoon parsley and 1 tsp garlic salt
coat gnocchi and serve
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