Name: Pumpkin Gnocchi with Butter & Sage
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g roasted pumpkin; 250 g plain flour; 1 egg; 40 g Parmesan; a pinch of nutmeg; salt; 60 g butter; 8 sage leaves; Parmesan to serve

Method

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Roast pumpkin cubes at 200°C (392°F) for 30 minutes until soft.
Mash them and let the steam escape until cool.
Add egg, Parmesan, nutmeg and salt, then add flour little by little until the dough is soft and not sticky.
Roll into ropes and cut into 2 cm pieces.
Boil in salted water and lift them out 1 minute after they float.
Toss in butter melted with sage and finish with Parmesan.

Buon appetito!

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Worth knowing

Roast the pumpkin rather than boiling it: drier pumpkin needs less flour and gives lighter gnocchi.
Add the flour gradually and stop as soon as the dough is workable. Too much flour makes them heavy.
Flour the board and your hands well, and cook the gnocchi in batches so they don't stick together.

Freeze uncooked gnocchi on a floured tray, then bag them. Cook straight from frozen, adding a minute to the cooking time.

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Pumpkin Gnocchi with Butter & Sage

Ingredients

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