Autumn is here, Autumn is here! Nature’s colors changing, crisp morning air, and the moment you release those cozy sweaters out from the back of your closet. AND dun dun dun… pumpkins! I personally adore pumpkins and I thought I would make gnocchi with roasted pumpkin smothered in a scrumptious sage butter sauce. I know what you are thinking…. but gnocchi is one of those dishes that you think is really impossible to make at home, but it’s truly not. Please do your taste buds a favor and try this out at home.
Serving size; two
1 cup roasted pumpkin
3 small-medium new potatoes
2 or more cups flour
3 fresh sage leaves
2 tbs & tsp of butter
salt & pepper
First you cut your pumpkin in slices and roast your pumpkin in a casserole dish with a little water for 30-40 minutes at 375 degrees or until you can stick your fork inside the pumpkin with no problem. I added olive oil and salt and pepper before I roasted to add flavor.
While your pumpkin is roasting, add your potatoes to a large pot of salted water. Boil for 10-12 minutes until soft. Peel potatoes and put them through a potato ricer into a mixing bowl. After the pumpkin is done roasting, cut them in small pieces and rice them as well. Add your egg and a pinch of salt and pepper to the mixing bowl. Start adding flour while mixing it all together.
Flour a working surface and take the mixture and start handling it enough so that it becomes less sticky to handle. You might have to add a little more flour as you go but in the end it should feel semi firm to the touch.Try not work with it too much or your gnocchi will be hard. Cut the dough in six sections and start to roll each piece into a long strip, about 1/2 inch wide. Cut them evenly into 1/4-1/2 pieces.
Heat a large pot of water.
For the sauce, melt butter in a small saucepan and then add three sage leaves. (& little S+P) I cook the butter for a while so that it turns slightly brown for an extra boost of flavor. Once your water in the pot is boiled, add a pinch of salt and then all your gnocchi pieces. They only take a few minutes to cook, you will know they are finished when they float to the top. Take a slotted spoon and place them immediately in the brown butter sage sauce. Make sure they are all covered with the sauce then plate with a good sprinkle of parmigiano reggiano.
Autumn party in your mouth. Thank me later.