Pumpkin Gnocchi With Sage Butter Recipe


| 9/4/2012 12:51:00 PM


Pumpkin GnocchiIngredients 

1 1/2 cups russet potatoes, peeled, then boiled until tender 
1 cup pumpkin or squash purée (Pumpkin Purée Recipe) 
1/4 cup grated Parmesan 
1 egg 
1/4 tsp freshly grated nutmeg 
Few twists freshly ground pepper 
1/2 to 1 tsp salt 
1 1/2 to 2 cups unbleached, all-purpose flour 
6 ounces (1 1/2 sticks) unsalted butter 
About 12 fresh sage leaves, minced 
Kosher salt and ground black pepper, to taste 

Instructions 

In a large bowl, mash or rice the potatoes and allow them to cool. With a fork, gently mix in the remaining ingredients except flour, butter and sage. Add flour a little at a time until you have a smooth, sticky dough. Briefly knead the dough in the bowl just until the last bits of flour have been incorporated.

Bring a large pot of salted water to a rolling boil while you divide the dough into 6 pieces. On a floured surface, roll each piece into a long rope, one-half inch in diameter. Cut the rope into half-inch pieces. Roll each piece of gnocchi down the back of the tines of a floured fork to make sauce-holding shallow grooves. Set the pumpkin gnocchi on a floured baking sheet. Repeat the process with the remaining dough. Immediately begin boiling small batches of gnocchi. They should rise to the surface after a couple of minutes. Once they rise, boil for 2 to 3 minutes more. Test a piece from the first batch to make sure it is cooked through and not gummy, and adjust cooking time accordingly. Remove the pieces with a slotted spoon and add them to a lightly buttered bowl. Keep covered.



Meanwhile, heat a skillet to medium-high and add the butter. Let it cook without stirring until the edges begin to brown. Stir in the sage and cook for 30 seconds to 1 minute. Season with salt and pepper. Pour the butter over the gnocchi and stir to coat. Ladle into bowls. Serves 6 to 8. 

JANE METZGER
11/2/2012 3:42:37 PM

Can you make this with a non-gluten flour? We are trying to go gluten free for awhile.


DEVIN KOSER
10/30/2012 7:30:30 PM

Wow! This was an awesome recipe! Also works well as 1 1/2 cups potato and 1 1/2 cups winter squash adding salt, pepper, homeade garlic powder and chopped parsely to make the gnocchi without the parmaesan cheese. -- I always add the cheese afterwards on top so you can taste it more! But stock-piled my potatoes and Amish Winter squash this year to make this gnocchi and now I won't have to buy perogies, ravioli, or lasana noodles. And yes, I used this recipe, modified with slightly more flour and a bit of olive oil to make the dough for the ravioli and lasana noodle--- Yumm!!! Its going to save a ton of money this winter and taste great too! Can't wait to serve some during Thanksgiving! PS--- In case your wondering, YES, it does freeze well! Freeze on sheet then transfer to ziplock and make sure its only half-thawed to use after... all the way and it'll be gooey, all frozen and it will take forever to cook and not plump up as much... enjoy!!!




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