Pumpkin Gnocchi
A classic alternative to the potato gnocchi, this pumpkin gnocchi, tossed in sage brown butter sauce has a slightly sweet flavor, and a soft, pillowy texture.
Ingredients
For pumpkin gnocchi
- 1 large potato, baked, peeled and grated
- 1 cup pumpkin puree
- 1 egg
- 1¾ cup all purpose flour, plus more for dusting
- salt, as required
For the sage butter sauce
- 1+2 tbsp butter, salted
- a few sage leaves
- a few cloves of garlic, chopped finely
Instructions
To prepare pumpkin gnocchi
- Add the grated potato and the pumpkin puree to a mixing bowl.
- Add all purpose flour and salt as required.
- Break open an egg and add it to the bowl. Mix everything together to form a dough.
- Divide the dough into portions and roll each portion into a log and cut into bite sized pieces.
- Place the gnocchi pieces separately and dust some flour on them so they don't stick together.
- Bring a large pot of water to boil and add the gnocchi, one at a time to the boiling water. Work in batches if necessary.
- When the gnocchi rises to the top, remove them from the water and set aside.
- To a pan on medium heat, add 1 tbsp butter and let it melt. Add the gnocchi and cook until it turns slightly brown tossing them in between. Remove and set aside.
To make the sage butter sauce
- To a pan on low-medium heat, add the remaining butter, sage leaves and garlic. Cook until the sage is crisp and the garlic and butter has turned golden brown.
- Toss the gnocchi in the sage butter sauce and serve hot.
Notes
- Bake or steam the potato, peel it and grate it so it mixes with the dough nicely.
- To prepare pumpkin puree from scratch, cut a small sized pumpkin into two, scrape out all the seeds and the pith. Place them in a tray, skin side up, apply some oil and bake in the oven at 180℃ for 45 minutes or until soft. Let it cool. Scrape out all the pulp and grind until it is smooth.
- Make sure to form a soft dough.
- You can make some designs in your gnocchi pieces with a fork if needed.
- Boil the gnocchi in batches and do not overcrowd the pot.
- Remove the gnocchi from the boiling water once it raises to the top. boiling them for long will make them chewy.
- I made a creamy sauce just for serving. To prepare that, remove the sage leaves once it turns crisp. Remove the garlic as well and melt some more butter in the pan. Add some flour and whisk. Add some heavy cream along with pasta water, salt and pepper. Cook until it reached the desired consistency.