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“From the Closet Cooking blog. Serve with a brown butter and sage sauce. Or a Gorgonzola cream sauce.”
READY IN:
25mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the pumpkin puree and 2 cups of the flour.
  2. Knead the dough a bit and add flour until the dough is not too sticky to work with.
  3. Grab a handful of the dough and roll it out into a long thin roll.
  4. Cut the roll into bite sized pieces.
  5. Roll the pieces with a fork to give it ridges to hold sauce.
  6. Boil the gnocchi until it floats.

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