Pumpkin Gnocchi with Apples, Chicken & Sage in a Maple Cream Sauce

Serves 6



2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
White pepper
1 tablespoon nutmeg, freshly grated


½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
Freshly grated nutmeg
White pepper


In large pot, bring 6 cups salted water to boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender. Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well. Mix in the heavy cream and season with salt & Nutmeg and white pepper. Gently toss warm gnocchi with sauce and serve immediately.