Pumpkin Gnocchi with Sage Brown Butter
These homemade pumpkin gnocchi are bathed in a rich sage-flavored brown butter sauce, and topped with crumbled fried sage leaves and grated Parmesan cheese.
Equipment
- 1 large mixing bowl
- 1 knife & cutting board
- 1 large pot
- 1 skillet
Ingredients
- 15 oz pumpkin puree
- 2¾ cups all purpose flour 12-13 oz
- 1 large egg
- 1 large egg yolk
- 2 tbsp Parmesan cheese, grated
- 1 tsp kosher salt
- ½ tsp black or white pepper
- ¼ tsp nutmeg preferably freshly grated
Brown Butter Sage Sauce
- 6 oz salted butter ¾ stick
- 1 bundle fresh sage
- ½ cup pasta water
- 1 clove garlic peeled & minced
- 1 tbsp lemon juice or dry white wine
- 3 tbsp Parmesan cheese to garnish
Instructions
mix gnocchi dough:
- Mix the dry ingredients (flour, Parmesan cheese, salt, pepper, and nutmeg) together well in a large mixing bowl.
- Add in the can of pumpkin puree, the whole egg and the egg yolk to the bowl, and use a fork to mix the pumpkin and egg together in the center of the bowl.
- Fold the flour into the egg and pumpkin, and stir to mix together into a wet, sticky dough.
- Let the dough rest for a few minutes while you ready a pot of salted water on the stove, and prepare a work surface.
- Rinse the sprigs of fresh sage leaves, shake any excess water off, and pat them dry with a clean tea towel. Set aside to dry.
shape gnocchi:
- Clean and flour a large cutting board or work surface.
- Divide the dough into about six portions, and one at a time, roll each out into a long 1" thick snake on a well-floured board.
- Use a paring knife or sharp pastry cutter to cut the dough off in bite-sized pieces.
- Roll each piece against a floured fork or gnocchi board if you'd like, to leave grooves on the side of each of the gnocchi.
- Transfer the pieces to a floured sheet pan and let them rest in a single layer.
- You can prepare these up to a day or two ahead, well-wrapped on the sheet pan in the refrigerator.
cook sage brown butter:
- Pick the washed and dried sage leaves individually from their stems.
- Heat the butter in a skillet on medium-low heat until it melts and just begins to foam.
- Drop the sage leaves into the butter, reduce the heat to low, and cook until they are bright green and fried crisp. They will not be crispy until you remove them from the fat and let them cool, so check them early until you get a feel for them.
- Use a slotted spoon, chopsticks, or a fish spatula to set the sage leaves aside on a small plate.
- If you are adding minced garlic, white wine or lemon juice, you can whisk that into the brown butter sauce just after taking out the sage leaves and before turning off the heat.
- Move the pan off the heat while you cook the gnocchi. Keep it warm but don't let the butter burn.
boil gnocchi:
- Drop the gnocchi into the pot of boiling salted water and cook them until they are al dente.
- This will take 6-9 minutes or so. The gnocchi will float freely when they are done, though I let them simmer for a minute or two longer after they float.
- Fish out the cooked gnocchi with a slotted spoon or strainer and transfer them to the skillet with the butter sauce.
toss gnocchi with sauce:
- Heat the pan over medium-low heat and saute the boiled gnocchi in the sage butter.
- Ladle in a bit of the cooking water and stir or toss the gnocchi to coat with the butter sauce.
garnish & serve:
- You can crumble some of the sage into the pan, or reserve all of it to garnish the gnocchi after plating them.
- Dish the gnocchi into warmed plates, spoon any remaining sage butter sauce over the top, and garnish with whole or crumbled fried sage leaves.
- Top the bowls of pumpkin gnocchi with grated Parmesan cheese, freshly grated pepper, a drizzle of truffle oil, or grated salt-cured egg yolk.
Nutrition
Calories: 697kcalCarbohydrates: 76gProtein: 13gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 143mgSodium: 975mgPotassium: 341mgFiber: 6gSugar: 4gVitamin A: 17725IUVitamin C: 5mgCalcium: 116mgIron: 6mg
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