Gnocchi is defined as a homemade Italian dumpling that’s easily made using just a few ingredients. Most gnocchi recipes are also accompanied by some type of sauce, making this Italian staple truly versatile for making it your own. This medicated recipe for gnocchi showcases all of the flavors of fall, featuring pumpkin gnocchi as the main star, accompanied by hints of fresh nutmeg and even a fresh sage butter sauce! Fill up on this wholesome and heart-warming meal!
Serves 8 (appetizer), 4-6 (dinner)
Here’s What You Need:
Pumpkin Gnocchi Ingredients
- 2 cups of organic pumpkin puree (you may also substitute with 2 cups of mashed, cooked sweet potatoes)
- 1 egg
- 2-3 cups of unbleached all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (freshly grated is better)
Sage Butter Ingredients
- 8 tablespoons cannabis-infused butter (melted)
- 6 fresh sage leaves (chopped)
- 1 garlic clove (finely minced)
- salt and black pepper to taste
- Optional garnishes: fresh sage leaves, freshly grated parmesan cheese, etc.
How to Make Pumpkin Ganja Gnocchi
Pumpkin Gnocchi Preparation
To begin, place the 2 cups of pumpkin puree in a strainer over a large bowl in the refrigerator for at least 2 hours prior to cooking.
Once the water has drained out, place the pumpkin puree in a medium size sauce pan and reduce the puree over low-heat until it’s darker, thicker and dryer in consistency. Allow the mixture to cool.
Once cooled, place the reduced pumpkin puree into a large mixing bowl and combine it with the egg, salt and ground nutmeg. Mix with a rubber spatula until well combined.
Slowly add in enough of the flour (somewhere between 2½-3 cups most likely) to the pumpkin mixture and combine until it forms a soft dough that is not too tacky to the touch, and is easily workable. Never exceed more than 3 cups of flour for this recipe or the gnocchi will resemble the texture of putty (gross!).
To begin the rolling out process, generously flour the clean kitchen counter and get a large pot of salted water to a roaring boil.
Dump out the pumpkin gnocchi dough and knead the dough for a few minutes until it begins to smooth out. Form a large ball and then quarter it.
Roll each quarter of the dough ball into a long, cylindrical snake (roughly ½” thick). Proceed to cut each of the 4 dough-snakes into ½-¾” pieces, tossing each piece of gnocchi into flour and rolling it around a bit (shake off any excess if it is needed).
Then, using a fork, give your dusted gnocchi pieces some ridges
At this point in the recipe, you can either cook the pumpkin gnocchi immediately, or place them on a cookie tray lined with a sheet of parchment and freeze the gnocchi until firm. You can then add these firm pieces of gnocchi to a freezer-safe bag and freeze them for a later day.
When ready to cook the pumpkin gnocchi, place the individual pieces into boiling water.
Cook the pumpkin gnocchi in small batches (you do not want to overload the pot as the gnocchi could easily stick together during the cooking process). The gnocchi will be perfectly cooked after 2-3 minutes, or until it floats to the surface of the boiling water.
Remove the cooked gnocchi and place them on a plate lined with paper towel to drain.
Repeat the process until all of the pumpkin gnocchi is cooked and drained.
Sage Butter Preparation
To finish off the gnocchi, melt 8 tablespoons of cannabis-infused butter over medium-low heat for roughly 5 minutes. You ideally want some caramelization here, so don’t be afraid to turn up your heat a little, but be carefulnot to burn the butter.
Once the butter is melted and beginning to caramelize, chop up the fresh sage leaves, and finely mince the clove of garlic, before adding them to the melted cannabutter.
Then, season with some salt and black pepper and stir well to combine.
Finally, throw in the cooked pumpkin gnocchi and swirl them around to make sure they’re all evenly coated in the sage butter sauce.
Remove the buttery, pumpkin gnocchi from the stove top and plate your portions.
Serve immediately with any one of your favorite garnishes, and enjoy!