Simply Organic Spices & Seasonings at Vitacost
Simply Organic Sage Ground Description
Nothing but pure, organic ground sage leaf (Salvia officinalis). Bold, earthy and herbal. Slightly buttery with minty undertones. Woodsy and highly aromatic. Seriously potent flavor
Directions
Use about half as much ground sage as you would dried rubbed sage. Use ½ teaspoon ground sage for 1 tablespoon fresh.
Suggested Uses: Classic herb for stuffing and sausage. But it can go further. Great in Mediterranean fare. Lends a special pungency to cheese dishes and tomato-based sauces. Salad dressings and soups. Excellent in herb butters, dipping oils and meat rubs. Plays especially well with rosemary, thyme and parsley.
Free Of
GMOs, artificial ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic sage.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Mini Pumpkin Gnocchi With Sage Butter & Pumpkin Cream
[vc_row][vc_column][vc_column_text]Fall has arrived, and it's time to embrace the flavors of the season. These mini pumpkin gnocchi are a delightful and easy-to-make treat that capture the essence of autumn. With their pillowy texture and irresistible pumpkin flavor, they're the perfect addition to any family gathering or cozy night in. Serve them up with a homemade sage butter and a dreamy pumpkin cream for a truly unforgettable meal. Pumpkin perfection!
Mini Pumpkin Gnocchi With Sage Butter & Pumpkin Cream
Gnocchi
Dry
- 1-1/2 cups organic all-purpose flour
- 1/2 tsp. ground sage
- 1/2 tsp. turmeric powder
- 1/2 tsp. black pepper
- 1 tsp. salt
Wet
- 1/2 cup organic pumpkin puree (squeezed in cheesecloth to remove excess moisture)
- 1/3 cup whole milk ricotta (squeezed in cheesecloth to remove excess moisture)
- 1 egg
- 1 tsp. extra virgin olive oil
- 4 Tbsp. butter
Sage butter
- 3 Tbsp. butter
- 2 tsp. extra virgin olive oil
- 3-4 sprigs fresh sage
Optional pumpkin cream
- 2-3 Tbsp. organic pumpkin puree
- 1 Tbsp. heavy cream
- 1 tsp. extra virgin olive oil
- 1 tsp. garlic powder
- 1/4 tsp salt
Garnish
- Fresh-grated Parmigiano-Reggiano cheese
Gnocchi
- In bowl, sift together dry ingredients.
- Add wet ingredients, stirring in with spatula. Combine until dough forms; Cut dough into 4 sections. (Note: Do not over mix.)
- Fill large pot with salted water and bring to boil.
- Put dough sections on floured work surface and roll into logs. For mini gnocchi with delicate texture, as in this recipe, roll to 1 centimeter and cut to about 1 centimeter. Feel free to roll to thickness of choice and cut into preferred length. (Note: Lightly dust dough with flour when cutting to prevent sticking.)
- Drop gnocchi in boiling water, in batches if needed. Do not overcrowd the pot. Gnocchi will cook within 1 to 2 minutes, rising to the surface when done. Use strainer to scoop them out and place in bowl.
Sage butter
- In sauté pan, add butter and olive oil. Heat until liquid becomes aromatic and brighter in color. Add sage leaves and sauté 1 to 2 minutes. Remove half of sage leaves and set aside.
- Add gnocchi to pan, stir to combine with butter and sauté 2 minutes.
- Serve family-style in bowl. Top with reserved sage and grated Parmigiano-Reggiano cheese.
Pumpkin cream option
- In sauté pan. stir in pumpkin puree, heavy cream, olive oil, garlic powder and salt. Mix and cook 1-2 minutes until everything is sizzling. Serve on gnocchi or on the side as a dip.
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