November 8, 2011
It kinda drives me nuts whenever I read recipes that call for half a can of pumpkin puree -- mostly because I've never seen a half-can sized serving of pumpkin in a store before and I abhor wasting food. Mind you, some of my own recipes here on weelicious call for only that much pumpkin puree, so yes, occasionally I am responsible for driving myself nuts! Recently, I was making some mini pumpkin breads (recipe coming soon) and since I obviously had half a can of puree left over and couldn't bear letting it go to waste, I turned it into this special dish.
If you've eaten gnocchi before -- a delicate, dumpling-like Italian dish often made with ricotta and potato -- you most likely had the savory kind, as light and airy as soft pillows and topped with marinara and grated Parmesan. I wanted to make a sweet version for the fall and since pumpkin's consistency is similar to potato, it came to mind as a good base. I've actually had pumpkin gnocchi with sage butter as an entree before, but my version, made with maple syrup, cinnamon and a touch of butter, is more like a dessert.
So if you happen to have a half a can of opened pumpkin puree and you want wow everyone after dinner with a special treat that is a little bit different than what they might be used to for dessert, make these sweet pumpkin gnocchi. It's even worth opening a whole can for. Just use the leftovers for this!