Pumpkin Gnocchi in Browned Butter Sage Sauce

Pumpkin Gnocchi in Browned Butter Sage Sauce takes around 1 hour and 20 minutes from beginning to end. This recipe serves 4 and costs $1.2 per serving. One portion of this dish contains roughly 18g of protein, 27g of fat, and a total of 742 calories. It works well as a rather cheap main course. It is brought to you by Life as a Strawberry. A couple people really liked this Mediterranean dish. 73 people were impressed by this recipe. Head to the store and pick up nutmeg, salt and pepper, parmesan cheese, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: Potato Gnocchi With Sage Browned Butter Sauce, Pumpkin Ravioli With Browned Butter Sage Sauce, and Browned Butter and Sage Lemon Gnocchi.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Peel the russet potatoes and boil them in salted water until they are easily pierced with a fork, about 40 minutes (you can dice them to speed the cooking time up if you like, but I didn't feel like chopping things and just threw them in the water whole). When the potatoes have cooked through, drain them and return them to the pot. Mash them with a potato masher (or whip them with a hand mixer) until you've worked any lumps out. Stir in pumpkin puree, shredded parmesan cheese, the egg, cinnamon, nutmeg, salt, and pepper. Stir in 2 cups of flour.Turn the dough out onto a floured cutting board and knead by hand a few times. If the dough is still sticky, knead in additional flour 1/2 cup at a time until it forms a smooth dough. Because the water content in the pumpkin was so high, I ended up using about 4 and 1/2 cups of flour total for the gnocchi in these pictures, but it varies by 1 cup of flour or so depending on the water content in the pumpkin and potatoes. Kneading flour in 1/2 cup at a time gives you control over the dough - so just stop adding flour whenever it's smooth and elastic! It will resemble bread dough when it's ready. When the dough is ready, pinch off a handful of dough at a time and roll it into a long rope about 1/2" thick. Cut the rope of dough every 1/2" or so to form the gnocchi. Continue rolling and cutting gnocchi until you've formed them all. To form ridges on the gnocchi, roll each gnocchi over the tines of a fork. This step is pretty but optional - technically, the ridges help gnocchi hold sauce more effectively, but after boiling them and tossing them in sauce, the ridges aren't very apparent anymore. If you've got the time and the patience, go for the ridged look, but if you're pressed for time, skip right to the cooking phase. When you're ready to cook the gnocchi, bring a large pot of salted water to a boil and gently place the gnocchi in the water. I use a slotted spoon to lower them all in. Stir frequently to prevent sticking, and cook until the gnocchi float to the top of the water, about 5 minutes. Drain the gnocchi and toss them in your sauce of choice. I used a sage brown butter sauce (recipe below).In a large saucepan, place butter, sage leaves, and salt and pepper over low heat. Cook until butter has melted and browned and sage is fragrant, about 5 minutes. Once the butter starts to brown, turn off the heat! It's easy to burn the butter once it starts browning. There's a great tutorial here if you're new to the butter-browning thing. Toss the gnocchi in the browned butter (remove the sage or eat it - up to you!) and serve immediately.

 

Step by step:

1. Peel the russet potatoes and boil them in salted water until they are easily pierced with a fork, about 40 minutes (you can dice them to speed the cooking time up if you like, but I didn't feel like chopping things and just threw them in the water whole). When the potatoes have cooked through, drain them and return them to the pot. Mash them with a potato masher (or whip them with a hand mixer) until you've worked any lumps out. Stir in pumpkin puree, shredded parmesan cheese, the egg, cinnamon, nutmeg, salt, and pepper. Stir in 2 cups of flour.Turn the dough out onto a floured cutting board and knead by hand a few times. If the dough is still sticky, knead in additional flour 1/2 cup at a time until it forms a smooth dough. Because the water content in the pumpkin was so high, I ended up using about 4 and 1/2 cups of flour total for the gnocchi in these pictures, but it varies by 1 cup of flour or so depending on the water content in the pumpkin and potatoes. Kneading flour in 1/2 cup at a time gives you control over the dough - so just stop adding flour whenever it's smooth and elastic! It will resemble bread dough when it's ready. When the dough is ready, pinch off a handful of dough at a time and roll it into a long rope about 1/2" thick.

2. Cut the rope of dough every 1/2" or so to form the gnocchi. Continue rolling and cutting gnocchi until you've formed them all. To form ridges on the gnocchi, roll each gnocchi over the tines of a fork. This step is pretty but optional - technically, the ridges help gnocchi hold sauce more effectively, but after boiling them and tossing them in sauce, the ridges aren't very apparent anymore. If you've got the time and the patience, go for the ridged look, but if you're pressed for time, skip right to the cooking phase. When you're ready to cook the gnocchi, bring a large pot of salted water to a boil and gently place the gnocchi in the water. I use a slotted spoon to lower them all in. Stir frequently to prevent sticking, and cook until the gnocchi float to the top of the water, about 5 minutes.

3. Drain the gnocchi and toss them in your sauce of choice. I used a sage brown butter sauce (recipe below).In a large saucepan, place butter, sage leaves, and salt and pepper over low heat. Cook until butter has melted and browned and sage is fragrant, about 5 minutes. Once the butter starts to brown, turn off the heat! It's easy to burn the butter once it starts browning. There's a great tutorial here if you're new to the butter-browning thing. Toss the gnocchi in the browned butter (remove the sage or eat it - up to you!) and serve immediately.

Nutrition Information:

covered percent of daily need