Pumpkin Gnocchi
A delightful dish combining the earthy sweetness of pumpkin with a buttery sage sauce. Perfect for fall comfort food!
Ingredients
For the Gnocchi
- 1 medium medium pumpkin (around 2 cups of cooked pumpkin puree) Opt for fresh pumpkin for richer flavor.
- 2 cups all-purpose flour (plus extra for dusting) Adjust flour usage depending on the moisture in the pumpkin.
- 1 large egg (beaten)
- 1 teaspoon salt
- ½ teaspoon nutmeg For that warm spice.
- ½ teaspoon black pepper
For the Sauce
- butter Melted.
- fresh sage leaves For sautéing.
Instructions
Cooking the Pumpkin
- Begin by cutting the pumpkin in half, removing the seeds, and placing it cut-side down on a baking sheet.
- Bake at 400°F (200°C) for about 30-40 minutes, or until tender. Scoop out the flesh and mash it into a puree. Allow it to cool.
Combining the Ingredients
- In a large bowl, combine the pumpkin puree, beaten egg, salt, nutmeg, and black pepper.
- Gradually add the flour, mixing until a dough forms.
Kneading the Dough
- On a floured surface, gently knead the dough until it is smooth but still soft. Avoid overworking the dough to prevent tough gnocchi.
Shaping the Gnocchi
- Divide the dough into smaller sections and roll each into a long rope, about ½ inch thick.
- Cut the ropes into 1-inch pieces. To shape, you can use a fork to create grooves for sauce adherence.
Cooking the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface (about 2-3 minutes). Remove with a slotted spoon, and set aside.
Preparing the Sauce
- In a skillet, melt butter over medium heat. Add fresh sage leaves and sauté until fragrant.
- Toss in the cooked gnocchi until they are lightly coated in the buttery sage sauce.
Notes
Serve with a fresh side salad or roasted vegetables. For added flavor, consider pairing with a glass of chilled white wine.