Dinner for 2

Pumpkin Gnocchi with Sage Butter

Name: Pumpkin Gnocchi with Sage Butter
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 large russet baking potato; 1 cup pumpkin puree; 1 egg; 1 3/4 cups all purpose flour (optional); 1 tsp salt; 2 tbsp land o lakes® salted butter in half sticks (optional); 2 tbsp land o lakes® salted butter in half sticks; 1 clove few sage leaves and a smashed garlic; 1 tbsp flour; 1 tbsp heavy whipping cream; 1/2 cup starchy water

$6.20for 435 minServes 2

Pumpkin and potato gnocchi simmer until tender, then get coated in browned sage butter sauce.

Pumpkin Gnocchi with Sage Butter with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 0.45 lb$0.99/lb typical	0.45 lb	$0.43Typical price
	Canned pumpkin, 8.5 oz$0.14/oz typical	8.5 oz	$1.19Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Heavy cream, 0.5 oz$0.22/oz typical	0.5 oz	$0.11Typical price
Total for the servings shown		$3.10

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Flour

Not included in the cost.

35 minstart to table
Easydifficulty
2servings (the source says 4, which counts pieces)
$typical cost tier

Italian Vegetarian Budget Family Dinners Fall

Typical price

$1.55 per serving$6.20 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 large russet baking potato
1 cup pumpkin puree
1 egg
1 3/4 cups all purpose flour (optional)
1 tsp salt
2 tbsp land o lakes® salted butter in half sticks (optional)
2 tbsp land o lakes® salted butter in half sticks
1 clove few sage leaves and a smashed garlic
1 tbsp flour
1 tbsp heavy whipping cream
1/2 cup starchy water

Steps

Boil the potato in salted water for 15 to 20 minutes, until tender, then drain, peel, and mash it.
Mix the potato, pumpkin, egg, salt, and flour into a soft dough, adding enough flour to prevent sticking.
Roll the dough into ropes, cut it into small pieces, and press each piece lightly with a fork.
Boil the gnocchi in salted water for 3 to 4 minutes, until they float, then reserve 1/2 cup cooking water and drain.
Melt the butter in a large skillet over medium heat, then cook the sage and garlic for 2 minutes.
Whisk in flour and cream, stir in the reserved water, and simmer for 2 minutes before tossing in the gnocchi.