Name: Pumpkin Gnocchi Nuggets
Yield: Makes 6 servings
Ingredients: ¼ cup (½ stick, 56 g) butter; 2½ to 3 cups (313 to 375 g) Artisan GF Flour Blend; 10 large sage leaves, chiffonade (sliced into long, thin strips); 2 cups (425 g) pureed roasted pumpkin, or one 15-ounce (425 g) can pumpkin puree; ¼ teaspoon ground nutmeg; ¼ teaspoon garlic powder; 1 teaspoon salt; ¼ cup grated Parmesan cheese, plus more for serving, optional; ¼ teaspoon pepper; 2 garlic cloves, grated or minced; 2 eggs, beaten

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

Kids tend to love chicken nuggets, so why not gnocchi nuggets? Gnocchi are a hybrid of pasta and dumplings, usually made with flour and potato. In this case, the flour is gluten-free and we’ve swapped in pumpkin for the potato, paired the gnocchi with a simple sage–brown butter sauce, and given the dish a cute, kid-friendly name. Making them is a job ripe for little hands, which can then help devour these nuggets later for dinner.