Pumpkin Gnocchi With Sage Butter Recipe
By garciamoss
Ingredients
- 1 1/2 cups russet potatoes, peeled, then boiled until tender
- 1 cup pumpkin or squash purée
- 1/4 cup grated Parmesan
- 1 egg
- 1/4 tsp freshly grated nutmeg
- Few twists freshly ground pepper
- 1/2 to 1 tsp salt
- 1 1/2 to 2 cups unbleached, all-purpose flour
- 6 ounces (1 1/2 sticks) unsalted butter
- 12 About 12 fresh sage leaves, minced
- Kosher salt and ground black pepper, to taste
Details
Adapted from motherearthnews.com
Preparation
Step 1
In a large bowl, mash or rice the potatoes and allow them to cool. With a fork, gently mix in the remaining ingredients except flour, butter and sage. Add flour a little at a time until you have a smooth, sticky dough. Briefly knead the dough in the bowl just until the last bits of flour have been incorporated.
Bring a large pot of salted water to a rolling boil while you divide the dough into 6 pieces. On a floured surface, roll each piece into a long rope, one-half inch in diameter. Cut the rope into half-inch pieces. Roll each piece of gnocchi down the back of the tines of a floured fork to make sauce-holding shallow grooves. Set the pumpkin gnocchi on a floured baking sheet. Repeat the process with the remaining dough. Immediately begin boiling small batches of gnocchi. They should rise to the surface after a couple of minutes. Once they rise, boil for 2 to 3 minutes more. Test a piece from the first batch to make sure it is cooked through and not gummy, and adjust cooking time accordingly. Remove the pieces with a slotted spoon and add them to a lightly buttered bowl. Keep covered.
Meanwhile, heat a skillet to medium-high and add the butter. Let it cook without stirring until the edges begin to brown. Stir in the sage and cook for 30 seconds to 1 minute. Season with salt and pepper. Pour the butter over the gnocchi and stir to coat. Ladle into bowls. Serves 6 to 8.
You'll also love
-
Chia-Crusted Oven-Roasted Tuna... 4.5/5 (6 Votes)
-
Creamy Roasted Red Pepper Zucchini... 4.6/5 (5 Votes)
-
Roasted Yam & Kale Salad 4/5 (6 Votes)
-
Warm Pasta Salad with Italian... 4.6/5 (5 Votes)
-
Broccoli Rabe with Beans and... 4.6/5 (5 Votes)
-
Apple Pumpkin Soup 4.6/5 (5 Votes)
-
Fabulous Old-Fashioned Linguine... 4.1/5 (15 Votes)
-
Lobster Gnocchi 4.1/5 (28 Votes)
Review this recipe