Here they are, as promised, pumpkin gnocchi with butter and sage. I posted the recipe for gnocchi a few days ago and if you want to see how to prepare them just click here: you will find all the steps to make them at home. This dish is very easy to make, a vegetarian main course that will be very popular. Ideal for those who have little time or for a more elaborate sauce.
Here are some other ideas to try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin Gnocchi with Butter and Sage
- 1 lb 5 oz lbs pumpkin (already cooked)
- 7 oz oz potatoes (already cooked)
- 2 1/2 cups cups flour (approximately)
- 1 egg
- to taste nutmeg
- to taste salt
- to taste pepper (optional)
- 2 oz oz butter
- 6 sage (leaves)
- to taste grated parmesan
Tools for Pumpkin Gnocchi with Butter and Sage
- 1 Gnocchi Board
- 1 Pastry Board steel
Steps for Pumpkin Gnocchi with Butter and Sage
To prepare the pumpkin gnocchi with butter and sage, you must first cook both the pumpkin and the potatoes. I steamed both the pumpkin and the potatoes. You can also bake the pumpkin in the oven. Once it’s free of seeds and filaments, you can cut it into slices, place the slices on a baking sheet lined with parchment paper, and bake at 392°F for 40 minutes.
Now pass both the (cooked) potatoes and pumpkin through a sieve and let the mixture cool.
Once cooled, add the flour and all other ingredients, and knead everything until you get a smooth and homogeneous dough.
Keep in mind that the dough should be firm, but not too hard. Then form the gnocchi, which you can keep as they are or pass them on the gnocchi board or, as my grandmother did, on the back of a grater.
For the sauce, melt the butter in a pan with the sage leaves. I left them whole, but they can also be cut into smaller pieces.
When the water comes to a boil, cook the gnocchi; as soon as they float, drain them and add them to the pan with the sauce.
Sauté them for a few minutes with the addition of parmesan.
If necessary, add a little cooking water to mix everything well and form a light creamy sauce.
Turn off the heat and serve the gnocchi hot at the table. Enjoy your meal.
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