Gnocchi are Italian dumplings, usually made from potatoes or Ricotta cheese, that resemble soft, little pillows. In this case, the gnocchi are made with pumpkin purée, a fall-friendly rendition, made with a rustic, browned butter, garlic and sage sauce.
Crispy sage, fried garlic, and toasty, brown butter is a lovely rustic dressing for pumpkin gnocchi, that won’t overpower the subtle pumpkin flavours.
Homemade gnocchi can seem like a tedious task, as you need to make the dough, roll it into rope-like pieces, then cut into individual ‘pillows’. The dough can be difficult to work with, as it’s quite sticky, however if you have a well-floured surface and floured hands, you should be able to conquer this quite easily.
With other homemade pastas, the dough needs to be worked quite well to create a firm texture, but gnocchi on the other hand, are the exact opposite. Gnocchi dough needs to be worked just until the dough is brought together, as overly working the dough will ruin their delicate texture.
- 2 cups roasted pumpkin purée
- 1/2 cup Parmesan cheese, ground
- 1 egg
- 2 teaspoons sea salt
- 2.5 cups (approx.) whole-wheat flour (can substitute with whole-grain or all-purpose flour)
- 4 tablespoons butter
- 1 garlic clove, chopped
- 8-10 sage leaves, sliced
- red pepper flakes, to taste
- sea salt and pepper to taste
- 1/2 cup Parmesan cheese, grated
- In a large bowl, mix pumpkin purée, cheese, egg and salt, until combined. Next, mix in flour. The dough should pull away from the bowl, but stick to spoon and fingers.
- On a clean, well-floured surface, flour hands and roll dough into a log, divided into quarters. Gently roll the log into 1 inch rope. With a knife, cut rope into 1 inch pieces.
- In a large pot, bring salted water to a boil. Add gnocchi in two separate batches, cooking until the gnocchi rise to the surface of the water (about 2-3 minutes). Using a slotted spoon, immediately remove gnocchi and place in a serving platter.
- In the meantime, heat butter in a large skillet on medium-high heat. Once butter starts to brown, add garlic, sage, red pepper flakes, salt and pepper. Cook for about 2 minutes.
- Remove from heat and pour over gnocchi. Toss to coat. Top with cheese and serve.
The dough may seem like it needs more four, however too much flour will result in heavy, doughy gnocchi. Be sure to constantly flour your hands and the surface while rolling and shaping the dough.
Once dough is made into gnocchi, you can place on a floured pan, until ready to cook. If making in advance, place pan in freezer. When gnocchi are frozen, transfer into a ziplock bag and store in the freezer for later use. Fresh gnocchi will stick together, so make sure to leave them spaced apart until frozen or ready to cook.