Pumpkin Gnocchi in Brown Sage Butter
Tender golden gnocchi made from roasted pumpkin, tossed in nutty brown butter with crispy sage and parmesan.
- 60 min
- 676 kcal / serving
- medium
- vegetarian
- Protein
- 23.9 g
- Fat
- 26.5 g
- Carbs
- 85.1 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g pumpkin puree from roasted Hokkaido (approx. 1/2 large pumpkin)
- 200 g plain flour, plus extra for dusting
- 1 egg
- 50 g parmesan (for the dough and to serve)
- 1 pinch nutmeg
- 1/2 tsp salt
- 40 g butter
- 10 sage leaves
- pepper
Method
- The puree must be dry: deseed the pumpkin, roast it in wedges at 200 °C for 25 minutes and mash finely. Boiled pumpkin is too wet.
- Mix the puree with the egg, 30 g parmesan, nutmeg and salt. Knead in the flour gradually until the dough is soft and barely sticky. Do not overwork it.
- Quarter the dough, roll into thumb-thick ropes on a floured surface and cut into 2 cm pieces. If you like, press grooves in with a fork so the butter clings better.
- Cook the gnocchi in batches in simmering salted water. As soon as they float, leave them for 1 more minute, then lift out with a slotted spoon.
- Brown the butter in a large pan over medium heat until it smells nutty. Fry the sage in it until crisp.
- Toss the gnocchi in the butter and fry lightly for 2 minutes. Serve with pepper and the remaining parmesan.
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