· recipe ·
Pumpkin Gnocchi with Sage Butter
Canned pumpkin puree and pumpkin pie filling are different products. Plain puree lets you control the seasoning; the sweetened pie mixture is not a substitute in a savory dough.
Time and servings
- Prep
- 30 min
- Cook
- 55 min
- Total
- 85 min
- Servings
- 6
Nutrition per serving
- Calories
- about 360
- Protein
- 11 g
- Fat
- 16 g
- Carbs
- 44 g
Cook the potatoes
Choose either 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 a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Dry the pumpkin puree
While the potatoes cook, spread the pumpkin puree in the skillet over medium-low heat. Stir for about 10 minutes, until it is noticeably thicker, looks matte, and holds a trail across the pan for several seconds. Scrape it onto a plate to cool.
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 pumpkin dough
Add the dried pumpkin, yolk, nutmeg, 1/2 tsp3 g of the salt, and 1 1/2 cups180 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
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.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.
Brown the sage butter
While the water heats, melt the butter with the sage over medium heat. Cook until the milk solids turn golden and smell nutty and the sage is crisp. Remove the skillet from the heat. Grate the Parmesan for finishing.
Poach the pumpkin gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Reserve 1/4 cup60 ml cooking water, then lift the gnocchi as they float.
Finish with sage butter
Transfer the floating gnocchi to the sage butter. Fold gently over low heat, adding reserved cooking water 1 Tbsp15 ml at a time only if the butter needs loosening. Remove from heat and add the Parmesan and pepper.
