Pumpkin Sage Dumplings

Halloween may now be behind us until next year but all things pumpkin continue well into Thanksgiving.

Dumplings are so easy to make and you can make them with so many different ingredients to change up the flavor.  I call these dumplings because my husband is 100% polish and that is what he calls them.  If you were in Italy they would be called gnocchi.

When my husband makes dumplings he uses white potato and white flour which, as we all know lacks in nutrients and color for that matter.  I add nutrients back in by making them with things like sweet potato, butternut squash, and pumpkin.

This is really a great lesson in how to tweak a recipe by just switching out a few ingredients.  Just by doing that you have increased the nutrient profile.

 

 pumpkin dumplings 2

Dumplings can be made with just two ingredients:  a puree and a flour.  You just mix them  together until a dough forms, cut the dough into pieces, and boil them.

You can serve dumplings with pesto, marinara, or a homemade cheese sauce and it would be delicious.  You can even throw these into a soup and cook them directly in the broth.

To save some time and for a quick meal you can make a ton and freeze them.  Just lay them on a lined sheet pan and freeze them fully before putting them in a bag or container to store them in the freezer.  To make it even easier here is making dumplings in pictures…

Making Dumplings in Pictures

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Sara

Ingredients

  • 1 Cup Pumpkin Puree
  • 1 1/2- 2 Cups Whole Grain Flour I used sprouted spelt
  • 10 Fresh Sage Leaves minced (optional: season as desired)
  • 1/2 tsp Sea Salt + more for boiling water

Instructions

  1. Start boiling salted water in a pot on the stove.
  2. Mix in desired seasonings into the pumpkin puree.
  3. Add flour 1/3 cup at a time into the puree and mix until fully incorporated.
  4. Add additional flour until it forms a dough.
  5. Cut the dough into quarters.
  6. Working with 1/4 roll it into a log on a lightly floured surface (I also like to use a silicone sheet for this).
  7. Using a knife or pastry cutter cut the log into 1 in pieces.
  8. Lightly flour the pieces to keep them from sticking.
  9. Add the dumplings into the boiling water.
  10. While the dumplings are cooking, roll one more 1/4 of the dough and cut.
  11. Once the dumplings have floated to the top of the water they are done.
  12. Remove the dumplings with a spider or slotted spoon and let drain.
  13. Keep this process going until all the dumplings are cooked.
  14. Freeze or serve with your favorite sauce.

Recipe Notes

*If you add these to a soup or stew leave them uncooked and just drop them into the broth to cook.

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