Pumpkin Gnocchi With Dragons Breath Sauce Recipes

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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

Categories     Mains     Starter

Time 30m

Number Of Ingredients 12

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

CREAMY PUMPKIN GNOCCHI



Creamy Pumpkin Gnocchi image

We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

1 cup mashed potatoes (without added milk and butter)
2 cups all-purpose flour
1 large egg, lightly beaten
1 cup canned pumpkin
2 teaspoons minced fresh sage
1/2 cup butter, cubed
6 fresh sage leaves
1 garlic clove, minced
1 tablespoon all-purpose flour
2 tablespoons heavy whipping cream
Shaved Parmesan cheese
1/4 teaspoon salt

Steps:

  • In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.

Nutrition Facts : Calories 327 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

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