Side dishe for 4

Pumpkin Gnocchi

Name: Pumpkin Gnocchi
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup canned pumpkin; 2 t melted butter; 2 1/4 cups flour; 1 large egg yolk; 1/2 tsp salt; 1/2 tsp ground nutmeg; 1 stick salted butter; 1/4 cup torn fresh sage leaves; 1/2 cup toasted hazelnuts; 1/2 lemon; salt and pepper; 1/2 cup pecorino or parmesan cheese

$7.38for 440 minServes 4

Pumpkin gnocchi cooks in boiling water before being tossed with sage, hazelnuts, browned butter, lemon, and cheese.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Canned pumpkin, 8.5 oz$0.14/oz typical	8.5 oz	$1.19Typical price
	Butter, 5 oz$0.40/oz typical	5 oz	$2.00Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.50Typical price
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Lemons and limes, 0.5$0.60 each typical	0.5	$0.30Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
Total for the servings shown		$7.38

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Budget Side dishes Fall

Typical price

$1.85 per serving$7.38 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup canned pumpkin
2 t melted butter
2 1/4 cups flour
1 large egg yolk
1/2 tsp salt
1/2 tsp ground nutmeg
1 stick salted butter
1/4 cup torn fresh sage leaves
1/2 cup toasted hazelnuts
1/2 lemon
salt and pepper
1/2 cup pecorino or parmesan cheese

Steps

Stir pumpkin, melted butter, egg yolk, salt, nutmeg, and flour into a soft dough for 5 minutes.
Knead the dough on a floured surface for 2 minutes, then rest it for 10 minutes.
Roll the dough into ropes, cut it into pieces, and shape the gnocchi for 10 minutes.
Boil the gnocchi in salted water until they float, about 4 minutes, then drain them.
Melt the stick of butter in a large skillet over medium heat for 5 minutes.
Add sage and hazelnuts, cook for 2 minutes, then stir in lemon juice, gnocchi, pepper, and cheese.