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–+ servings

Pumpkin Gnocchi with Butter Sage Sauce

Course Main Courses
Cuisine Italian
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 4
Calories 494
Author adapted from a Giallo Zafferano recipe
A pumpkin based gnocchi which tastes fabulous with many sauces, but goes especially well with butter and sage.

Equipment

Ingredients

  • 15 oz can pumpkin (or cooked pumpkin, drained, put in a sieve over a bowl)
  • 3 Russet potatoes (or any floury potato cooked in their skin in salted water, peeled then mashed used hot)
  • 1 egg
  • 1 tsp Kosher salt (or sea salt)
  • ⅛ tsp grated nutmeg (a dash)
  • 1 ¼ cup white flour (best choice is 00 Italian flour)
  • ½ cup potato starch
  • ½ cup Parmigiano cheese (grated Pecorino cheese)

Butter Sage Sauce:

  • butter (good quality, as needed for the amount of gnocchi)
  • ¼ tsp fresh sage (or dried sage, as needed)
US Customary - Metric

Instructions

  • Place the mashed potatoes (while still hot/warm) into a large bowl and spread them out to release the steam. Next, add the pumpkin, egg, salt and nutmeg and mix well.
  • Add the flour, potato starch and grated cheese and continue to mix.
  • When it comes together, place on a flour dusted board or countertop and knead gently to form a smooth dough.
  • Put the dough onto a well-floured countertop or work area and knead gently until the dough has a uniform texture. Cut off a piece of dough and leave the rest on the counter with the bowl covering it (upside-down).
  • Roll the piece of dough into a rope and cut off pieces (about ½" to ¾" long) with a small, sharp knife.
  • Shape the pieces into gnocchi on a fork or a gnocchi board using gentle pressure, and easing up as you roll downwards. Use enough flour so that they don't stick, then place on a semolina covered tray or countertop.
  • (Make the butter-sage sauce if cooking immediately.)
  • If not cooking the potato pumpkin gnocchi immediately, you can freeze them on the tray, then place into a freezer bag when frozen, and store in the freezer for up to 2 weeks.
  • Butter Sage Sauce: Melt the butter (as much as you need for the amount of gnocchi you are cooking) with the sage in a sauté pan.
  • To cook the gnocchi: drop into the salted, boiling water and remove with a slotted spoon as soon as they float to the top or within 30 seconds, or so. Gently place the potato pumpkin gnocchi into a the pan with the butter sage sauce, and toss gently.
  • Serve immediately.

Notes

  • Serve with another sauce if you prefer.

Nutrition

Serving: 1 bowl | Calories: 494kcal | Carbohydrates: 84g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 870mg | Potassium: 1.158mg | Fiber: 7g | Sugar: 5g | Vitamin A: 16.889IU | Vitamin C: 14mg | Calcium: 225mg | Iron: 5mg
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