EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE
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
Time 30m
Number Of Ingredients 12
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
PUMPKIN GNOCCHI IN SAGE BUTTER
For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. -Donna Mosca Kahler, Jupiter, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 394 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
PUMPKIN GNOCCHI WITH HAZELNUT SAGE BUTTER
From one of the great Joyce Goldstein's cookbooks (maybe Back to Square One, maybe Kitchen Conversations). I've made this dozens of times, including as a meatless Thanksgiving alternative. It's reliable and good. It's easy to prepare the dough in advance, then just cook when ready to serve. Be sure to drain and warm the puree to dry it out or it will require up to 2 more cups of flour to reach the right consistency. Trust me on this.
Provided by fluffernutter
Categories Vegetable
Time 53m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 568.7, Fat 38.7, SaturatedFat 18.4, Cholesterol 75.7, Sodium 420.1, Carbohydrate 43.2, Fiber 3.2, Sugar 1.9, Protein 14.6
PUMPKIN GNOCCHI AND SAGE BUTTER SAUCE
Traditionally, Gnocchi are made with potato, but here is a recipe that is made with a special touch, made with pumpkin - hope you enjoy -
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- If you're starting with a real pumpkin, as opposed to canned, cut it into quarters, scrape out the seeds and bake it until soft.
- Cool. Scoop out the pumpkin and mash well.
- In a bowl, mix the pumpkin and egg. Stir in the flour, cinnamon, salt and pepper. Knead briefly on the counter to incorporate the flour and make a smooth sticky dough. Wrap in plastic and refrigerate for an hour.
- Bring a pot of salted water to a rolling boil. Using a teaspoon, scoop up a ball of dough, roll it off the spoon with your fingers and drop into the boiling water.
- If the dough is sticky, dip the teaspoon in cold water between each scoop.
- When the gnocchi float to the surface, scoop them out with a slotted spoon into a serving bowl. There will be too much dough to cook all at once, so do the gnocchi in batches.
- Meanwhile, in a saucepan, heat the butter with oil and garlic. Chop the sage into slivers and add to the butter. When the first batch of gnocchi is in the bowl, remove the garlic and pour the butter over the gnocchi, stirring lightly to coat.
- Keep each batch warm in a low oven. Serve warm, sprinkled with pepper and Parmesan cheese.
Nutrition Facts : Calories 329.4, Fat 9.8, SaturatedFat 3.4, Cholesterol 41.2, Sodium 435.2, Carbohydrate 51.8, Fiber 2.1, Sugar 1, Protein 8.2
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