Pumpkin Gnocchi

Course Main Courses

Cuisine Italian

Prep Time 20

Cook Time 7

Total Time 27

Servings

Calories 673

Author Lidia Conte

A pumpkin gnocchi which tastes fabulous with many sauces, but especially well with brown butter and sage.

Equipment

1 gnocchi board (optional, as you can use a fork)

Ingredients

1 lb white flour all purpose or 00 Italian flour
1 tsp Kosher salt (or sea salt)
⅛ tsp grated nutmeg (or a couple of dashes)
16 oz pumpkin purée (or cooked pumpkin, drained, put in a sieve over a bowl overnight)
1 egg slightly beaten

Brown Butter Sage Sauce:

4 oz butter (good quality, as needed for the amount of gnocchi)
15 fresh sage leaves (or more, or dried sage, as needed)

US Customary - Metric

Instructions

The first thing to do is drain your pumpkin purèe well, preferably overnight in cheesecloth.
Place the flour, salt and nutmeg in a bowl and whisk together.
Next add the pumpkin purée and then the beaten egg. Mix the dry and wet ingredients together with a spatula or large spoon.
After it’s starting to come together, use your hands to form a dough, then put it onto a well floured workspace.
Mix the dough gently so that it becomes uniform, but don’t overwork it (it will make the gnocchi tough.) Keep the dough on the floured counter and place the bowl over the top to keep it from drying out while you work with some of the dough.
Cut a slice of dough, then roll it into a long rope that is evenly sized from end to end. Begin slicing the long rope into pieces and roll them against a gnocchi board or fork. For a clear video of shaping them, you can look at my Zia Iolanda’s potato gnocchi recipe. Set the gnocchi aside on a floured tray (or a little semolina works, too.)
Click here for the sage brown butter sauce recipe with detailed instructions on making the sage brown butter sauce. Keep it ready while you cook the gnocchi.
Bring a large pot of well salted water to a boil then add the gnocchi as quickly as possible. We sometimes cook half a batch at a time because they cook so quickly that you don’t want the first half to be cooked while you’re still adding raw pumpkin gnocchi. You’ll know the gnocchi are cooked when they float to the top.
Using a strainer, gently add the cooked gnocchi to the sage brown butter sauce in the pan. Toss gently to coat well.
Serve immediately while hot and arrange a few sage leaves on each plate.

Notes

Sage brown butter sage sauce recipe.
Serve with another sauce if you prefer.

Nutrition

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