MAKES: 8 servings
TIME: 1 hour
MAKES: 8 servings
TIME: 1 hour
INGREDIENTS
 1 (15 oz) can pumpkin purée
 1-1/2 cups all-purpose flour*
 1 tsp fresh or dried thyme
 1/4 teaspoon cinnamon
 1/4 teaspoon salt
 1 jar of pasta sauce
INGREDIENTS
 1 (15 oz) can pumpkin purée
 1-1/2 cups all-purpose flour*
 1 tsp fresh or dried thyme
 1/4 teaspoon cinnamon
 1/4 teaspoon salt
 1 jar of pasta sauce
*To make this gluten-free, use a gluten free allpurpose baking flour blend.
*To make this gluten-free, use a gluten free allpurpose baking flour blend.
MAKES: 8 servings
MAKES: 8 servings
TIME: 1 hour
TIME: 1 hour
INGREDIENTS
 1 (15 oz) can pumpkin purée
 1-1/2 cups all-purpose flour*
 1 tsp fresh or dried thyme
 1/4 teaspoon cinnamon
 1/4 teaspoon salt
 1 jar of pasta sauce
INGREDIENTS
 1 (15 oz) can pumpkin purée
 1-1/2 cups all-purpose flour*
 1 tsp fresh or dried thyme
 1/4 teaspoon cinnamon
 1/4 teaspoon salt
 1 jar of pasta sauce
*To make this gluten-free, use a gluten free allpurpose baking flour blend.
*To make this gluten-free, use a gluten free allpurpose baking flour blend.
DIRECTIONS
Strain the can of pumpkin in a fine mesh strainer.
This is best done overnight but can be done up to an
hour ahead. Once strained, add pumpkin to a large
bowl, along with 3/4 cup flour, thyme, cinnamon and
salt. You don’t want the dough to be sticky, so add
additional flour as needed and knead into a soft,
round ball on lightly floured surface. Cut dough ball
into quarters and then roll each quarter into long
snakes, about ½ inch thick. Using a knife or pastry
cutter, cut snakes into 1 inch pieces. Lightly roll the
pieces in flour. Leave smooth or roll the gnocchi
pieces over a fork to make ridges. In small batches,
drop gnocchi into boiling water until they float to the
surface, about 2 to 3 minutes. Strain and mix with
your favorite sauce. Serve immediately.
The Food Group • www.thefoodgroupmn.org
763.450.3860 • 8501 54th Ave N, New Hope, MN 55428
DIRECTIONS
Strain the can of pumpkin in a fine mesh strainer.
This is best done overnight but can be done up to an
hour ahead. Once strained, add pumpkin to a large
bowl, along with 3/4 cup flour, thyme, cinnamon and
salt. You don’t want the dough to be sticky, so add
additional flour as needed and knead into a soft,
round ball on lightly floured surface. Cut dough ball
into quarters and then roll each quarter into long
snakes, about ½ inch thick. Using a knife or pastry
cutter, cut snakes into 1 inch pieces. Lightly roll the
pieces in flour. Leave smooth or roll the gnocchi
pieces over a fork to make ridges. In small batches,
drop gnocchi into boiling water until they float to the
surface, about 2 to 3 minutes. Strain and mix with
your favorite sauce. Serve immediately.
The Food Group • www.thefoodgroupmn.org
763.450.3860 • 8501 54th Ave N, New Hope, MN 55428
DIRECTIONS
Strain the can of pumpkin in a fine mesh strainer.
This is best done overnight but can be done up to an
hour ahead. Once strained, add pumpkin to a large
bowl, along with 3/4 cup flour, thyme, cinnamon and
salt. You don’t want the dough to be sticky, so add
additional flour as needed and knead into a soft,
round ball on lightly floured surface. Cut dough ball
into quarters and then roll each quarter into long
snakes, about ½ inch thick. Using a knife or pastry
cutter, cut snakes into 1 inch pieces. Lightly roll the
pieces in flour. Leave smooth or roll the gnocchi
pieces over a fork to make ridges. In small batches,
drop gnocchi into boiling water until they float to the
surface, about 2 to 3 minutes. Strain and mix with
your favorite sauce. Serve immediately.
The Food Group • www.thefoodgroupmn.org
763.450.3860 • 8501 54th Ave N, New Hope, MN 55428
DIRECTIONS
Strain the can of pumpkin in a fine mesh strainer.
This is best done overnight but can be done up to an
hour ahead. Once strained, add pumpkin to a large
bowl, along with 3/4 cup flour, thyme, cinnamon and
salt. You don’t want the dough to be sticky, so add
additional flour as needed and knead into a soft,
round ball on lightly floured surface. Cut dough ball
into quarters and then roll each quarter into long
snakes, about ½ inch thick. Using a knife or pastry
cutter, cut snakes into 1 inch pieces. Lightly roll the
pieces in flour. Leave smooth or roll the gnocchi
pieces over a fork to make ridges. In small batches,
drop gnocchi into boiling water until they float to the
surface, about 2 to 3 minutes. Strain and mix with
your favorite sauce. Serve immediately.
The Food Group • www.thefoodgroupmn.org
763.450.3860 • 8501 54th Ave N, New Hope, MN 55428