Creamy Pumpkin Gnocchi

Use a cheesecloth to gently strain the excess water from the LACTAID® Cottage Cheese. If desired, you can also blend the cottage cheese to create a smoother texture.

In a bowl whisk together the pumpkin puree, strained cottage cheese, egg, salt, and nutmeg until fully combined.

Add in the flour and gently knead until incorporated into a smooth ball of dough.

Divide the dough into 6 pieces. Then roll each piece into a rope that’s about a ½ inch thick. Cut into 1-inch pieces with a pair of scissors. If desired, use a gnocchi board to create ridges or roll across the back of a fork.

Bring a large pot of salted water to a boil.

Drop in the gnocchi and cook for 1-2 minutes, or until the gnocchi floats to the top. Drain and set the gnocchi aside.

Optional: Heat 1 tablespoon of butter in a large skillet, gently sauté the gnocchi for 3-5 minutes to get it a little crispy on the outside. Remove from the pan and set aside.

In the same skillet, melt the remaining butter and add in the garlic and sage and cook for 2-4 minutes, or until aromatic.

Then add in the nutmeg and flour, stir to combine. Allow the flour mixture to cook for 1 minute, then slowly whisk in the LACTAID® Fat-Free Milk.

Gently stir in the pumpkin puree and continue to cook until the sauce has thickened, about 5 minutes.

Once the sauce has thickened, add in parmesan. Taste and add in salt and pepper as needed.

Then add in the gnocchi and stir to coat with the sauce.

Serve and top with a sprinkle of parmesan and fresh sage.

Tip: To make crispy sage leaves: Add 1 tablespoon of butter to a non-stick pan and heat gently over medium heat. Add a handful of sage leaves and watch closely for them to crisp up (about 1-2 minutes).