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 WITH TOMATO OLIVE SAUCE
I got this recipe from: http://www.instructables.com/id/Pumpkin-Gnocchi-with-Tomato-Olive-Sauce/#intro
Provided by jovinelly
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- The twist is that the traditional recipe calls for mashed potato. So you can substitute that if you're looking for something more traditional.
- I don't have any pictures for this part, but it's easy.
- 1) combine all ingredients and stir until combined.
- 2) turn the dough onto a lightly floured cutting board or counter top.
- 3) knead until smooth (roughly 3 minutes).
- 4) Separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes.
- 1) Pinch the pillow shapes so that the ends touch.
- 2) Using the back of a fork, press and roll the gnocchi towards you. The aim is to create grooves that go all the way around the gnocchi. These catch sauce and make the pasta cook faster.
- 3) Transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. Don't let them get too friendly or they'll stick together when you try to cook them.
- These gnocchi were made with a tomato based sauce. You could also make a curry/coconut milk sauce or a white sauce (which would show off their funky colour).
- I made a tomato sauce with leftover deli olives.
- When your sauce is almost done, boil a large pot of salted water.
- When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
- Continue to boil the gnocchi for 2-4 minutes.
- The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
- Drain the gnocchi in a colander.
- Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated. When your sauce is almost done, boil a large pot of salted water.
- When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
- Continue to boil the gnocchi for 2-4 minutes.
- The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
- Drain the gnocchi in a colander.
- Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.
Nutrition Facts : Calories 205.5, Fat 5.9, SaturatedFat 0.9, Sodium 715.8, Carbohydrate 34.4, Fiber 3.4, Sugar 4.4, Protein 5.1
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