Pumpkin Gnocchi With Fried Sage And Cream Sauce 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.

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.

GNOCCHI WITH PUMPKIN CREAM SAUCE

Steps:

• Cook the gnocchi according to package directions. Drain, reserving 1 cup of the cooking liquid.
• Heat the butter over medium heat. Add the garlic and sauté until soft and fragrant. Add the pumpkin, heavy whipping cream, salt and pepper, cinnamon, and nutmeg.
• Simmer the sauce until it thickens slightly. Add the cheese and stir to combine.
• Toss the gnocchi in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parmesan and season to taste (we used at least one teaspoon of coarse sea salt). Enjoy!

PUMPKIN GNOCCHI

Steps:

• Peel and chop the potatoes into 1cm /half inch pieces. Boil in salted water until soft. Drain well, allow to dry, Then transfer to a mixing bowl.
• Add the pumpkin to the potato and mash, mixing well.
• Add the flour and mix in. Then season to taste with salt and pepper. Add more flour if needed - the mixture should hold together and not be overly sticky.
• Take a teaspoon of the mixture and roll into a small oval shape, dust with some extra flour. Flatten slightly with a fork. Repeat for all the gnocchi mixture.
• Gently heat the oil (or butter) in a frying pan. Add the sage leaves and cook until just crispy. Remove, and reserve the sage.
• Heat a large saucepan of salted water until just simmering.
• Cook the gnocchi in small batches. They will initially sink, but after about two minutes will rise to the surface. Spoon them out with a slotted spoon and allow to dry for a couple of minutes on kitchen paper.
• When you have cooked your gnocchi, scoop out a cup of the gnocchi cooking water and put to one side.
• Fry the gnocchi in the sage flavoured butter in small batches, turning once, until golden. Return all the gnocchi to the pan.
• Make the sauce by adding a few tablespoons of the gnocchi cooking water to the oil. Allow to simmer. Stir in the spinach and allow it to wilt.
• Serve with salad or roasted tomatoes, topped with the crispy sage leaves.