Pumpkin Gnocchi With Sage Butter Recipes

EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Easy Pumpkin Gnocchi with Sage Butter Sauce image

VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.

Provided by Nagi

Time 30m

Number Of Ingredients 12

Ingredients

300 g /10oz fresh pumpkin (, steamed or boiled then mashed or 2/3 cup canned pumpkin puree)
1/2 cup ricotta (, full fat (Note 2))
1 1/4 cup plain flour ((all purpose flour), plus more for dusting)
1/3 cup parmesan cheese (, finely grated)
1 egg
1/4 tsp salt
Black pepper
1 tsp olive oil
50g / 3.5 tbsp butter ((Note 3))
20 fresh sage leaves
Black pepper ((and salt if needed))
Parmesan

Steps:

Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
Optional: Use a fork to press down lightly on the cut side of the gnocchi.

Nutrition Facts : ServingSize 126 g, Calories 341 kcal

PUMPKIN GNOCCHI IN SAGE BUTTER

Pumpkin Gnocchi in Sage Butter image

For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. -Donna Mosca Kahler, Jupiter, Florida

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup canned pumpkin
6 quarts water
1/2 cup butter, cubed
4 fresh sage leaves, thinly sliced
1 garlic clove, minced

Steps:

In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.

Nutrition Facts : Calories 394 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.

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