Pumpkin gnocchi with butter and sage

Recipes / Vegetarian

Gnocchi is a classic Italian dish which home cooks have embraced. You can make gnocchi with many different ingredients. This one is made of pumpkin and is served in a sage butter sauce.

Recipe «Pumpkin gnocchi with butter and sage» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg piece jap pumpkin, peeled, cut into 3cm pieces, olive oil cooking spray, 1 1/2 to 1 3/4 cups plain flour, 1 1/2 tsp salt, 1/2 tsp white pepper , 125g butter, chopped, 1/2 cup sage leaves, shaved pecorino cheese, to serve .

Ingredients:

  • 1kg piece jap pumpkin, peeled, cut into 3cm pieces 
  • olive oil cooking spray 
  • 1 1/2 to 1 3/4 cups plain flour 
  • 1 1/2 tsp salt 
  • 1/2 tsp white pepper 
  • 125g butter, chopped 
  • 1/2 cup sage leaves 
  • shaved pecorino cheese, to serve 

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and white pepper. Roast for 40 to 45 minutes or until tender. Transfer to a large bowl. Mash until smooth. Stand for 10 minutes.
  2. Sift 1 1/2 cups flour over pumpkin. Season with salt and pepper. Stir until well combined and a soft dough forms (see tip).
  3. Turn dough onto a lightly floured surface. Knead gently for 3 minutes. Divide into 4 pieces. Roll each piece into a 30cm-long sausage shape. Cut each roll into 3cm pieces. Press with a fork (see note).
  4. Bring a large saucepan of salted water to the boil over high heat. Add one-quarter of the gnocchi. Cook for 2 minutes or until gnocchi rise to the surface. Cook for a further 2 minutes. Remove with a slotted spoon to a large bowl. Cover with foil to keep warm. Repeat with remaining gnocchi, in 3 batches.
  5. Heat butter in a small saucepan over medium heat until melted and sizzling. Add sage. Cook for 2 minutes or until butter turns golden. Spoon gnocchi into bowls. Spoon over sage butter. Season with pepper. Top with pecorino and serve.