In a sea of pumpkin-flavored foods, there simply arent enough pumpkin-shapedfoods (actual pumpkins dont count).
My only advice is that the thicker the dough, the nicer the pumpkin shape will be.
When making gnocchi, it can be difficult to reach a balance between too much flour and not enough.
For these lil guys, however, youll want the additional flour to ensure a smoother shape.
Shape the dough into balls
Scoop out a tablespoon of dough and shape it into a ball.
Drop the ball of dough onto the floured surface.
The dough will be soft.
Make as many balls as your dough allows.
Pull the floss off, rotate the gnocchi a quarter turn and do it again across the first line.
Do this with all of your pumpkins.
Do this to all sides of the pumpkin to round off the bottom edge.
Boil your wee gnocchi pumpkins
Drop the gnocchi into lightly salted, boiling water for six to seven minutes.
After about six minutes, the gnocchi will start to float.
Remove them from the water and place on a lightly oiled sheet tray.
The pumpkin patch of gnocchi are finished!
Line a baking sheet with parchment paper.
In a medium bowl, mix the pumpkin and egg together until combined.
Add the parmesan, and spices to the mixture and stir.
Mix in the flour until a thick dough forms.
Dust the counter or work surface with flour.
Scoop tablespoon sized balls from the dough and drop onto the floured surface.
Roll the dough balls in the flour to thinly coat the outside and place on the baking sheet.
Repeat until all of the dough is used.
Using unflavored floss, press the string across the center of a dumpling.
Rotate the dumpling and go across that indentation.
Keep pressing in lines until you have about eight wedges or youre happy with the pumpkins look.
Repeat this with all gnocchi.
Add a teaspoon of salt to the boiling water.
Drop the gnocchi gently into the boiling water.
Boil for 5-7 minutes until the gnocchi start floating.
Lift the gnocchi out of the water with a slotted spoon and rest on the baking sheet.
Melt butter in a frying pan until hot and beginning to brown.
Add the sage leaves to the hot butter and place half of the gnocchi into the pan.
Press a whole clove into the center of each pumpkin as the stem to finish the fall look.
