Northern Italian Pumpkin Gnocchi With Sage Butter Recipes

EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

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.

GNOCCHI IN SAGE BUTTER

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

PUMPKIN GNOCCHI IN SAGE BUTTER

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.

NORTHERN ITALIAN PUMPKIN GNOCCHI WITH SAGE BUTTER

Steps:

• Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
• Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
• Form dough to long rolls and cut into pieces (about 1,5 cm).
• Bring salted water to a boil and cook gnocchi until they rise to the surface.
• Melt butter in a pan and add sage. Let sage fry a bit.
• Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).

PUMPKIN GNOCCHI WITH HAZELNUT SAGE BUTTER

Steps:

• If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture.
• Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough.
• Form dough into a long roll (or two) about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
• Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.) Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl.
• Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently.