Pumpkin Gnocchi With Sage Butter
Pumpkin Gnocchi With Sage Butter is a savory pasta and does take time to make. The sage works perfectly with the pumpkin gnocchi
1 1/2 cups potatoes, peeled
1 cup pumpkin purée
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1/4 teaspoon of freshly ground pepper
1 teaspoon salt
1 1/2 cups unbleached, all-purpose flour (reserve an extra 1/2 cup if your gnocchi dough is to liquid)
6 ounces unsalted butter
3 tablespoons sage leaves – minced
Boil the potatoes until tender then mash and allow them to cool. Once the potatoes have cooled, mix in the remaining ingredients except flour, butter and sage. After the ingredients are mixed, add the flour slowly until all has been added. Make sure that all the flour has been mixed in thoroughly.
Bring a large pot of salted water to a boil.
Divide the dough into 6 pieces. On a floured surface – roll each piece until they are roughly 1/2″ wide. Cut into 1/2″ long pieces. Press the tines of a fork into each piece of cut dough making shallow grooves – you’ve made pumpkin gnocchi!! Set your gnocchi on a floured baking sheet. Boil the gnocchi in small batches. They should rise to the surface after a couple of minutes. Once they rise, boil for 2 to 3 minutes more. Make sure your gnocchi is cooked through. If still sticky, adjust your cooking time.
Place a large skillet on your stove over medium-high heat. Once hot, add butter. Place your gnocchi in the skillet and let them cook until their edges turn a light brown. Stir in the sage and cook for another minute. Season with salt and pepper. Pour the butter over the gnocchi and stir to coat.
You can use any fresh herb you like rather than the sage. Just remember there is a pumpkin taste so you will want to use an herb that compliments the flavor
Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/