· recipe ·
Gnocchi in Creamy Pumpkin Sage Sauce
Unsweetened pumpkin puree gives this sauce its body and earthy sweetness. Look for plain puree rather than pumpkin pie filling, which contains sugar and spices.
Time and servings
- Prep
- 50 min
- Cook
- 65 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 540
- Protein
- 15 g
- Fat
- 25 g
- Carbs
- 65 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the aromatics
Finely dice the shallot, pick the sage leaves from their stems, and finely grate the Parmesan.
Brown the sage butter
Melt the butter over medium heat and soften the shallot in it. Add the whole sage leaves and continue cooking until the butter's milk solids are hazelnut brown and the leaves are crisp. Lift a few leaves onto a plate for serving and lower the heat.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the gnocchi are shaped. Add 1 1/2 tsp9 g of the salt to the water.
Make the pumpkin sauce
While the water heats, stir the pumpkin puree, light cream, nutmeg, and black pepper into the skillet. Simmer gently until smooth, then stir in most of the Parmesan. If too thick to flow, add a little hot water from the pot.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and reserve some cooking water.
Coat and serve
Fold the hot gnocchi into the pumpkin sauce. Loosen with reserved cooking water until the sauce coats them, then finish with the crisp sage and remaining Parmesan.
