no bake30 minutes
Pumpkin Gnocchi with Sage Butter Sauce
Pumpkin Gnocchi with Sage Butter Sauce made with /10oz fresh pumpkin, ricotta ), 1/4 cup plain flour , plus more for dusting) and parmesan cheese. A quick, no bake recipe that is easy to follow from the original video
From YouTube · Jun 23, 2017
Pumpkin Gnocchi with Sage Butter Sauce made with /10oz fresh pumpkin, ricotta ), 1/4 cup plain flour , plus more for dusting) and parmesan cheese. A quick, no bake recipe that is easy to follow from the original video
20 min
Prep time
10 min
Cook time
30 min
Total time
4 servings
Yield
Ingredients
12 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving341 kcal
- Fat
- 0g
- Carbs
- 0g
- Protein
- 0g
Whole recipe (4 servings): 1364 kcal
- 300 g /10oz fresh pumpkin (, steamed or boiled then mashed or 2/3 cup canned pumpkin puree)
- 1/2 cup ricotta (, full fat (Note 2))
- 1 1/4 cup plain flour ((all purpose flour), plus more for dusting)
- 1/3 cup parmesan cheese (, finely grated)
- 1 egg
- 1/4 tsp salt
- Black pepper
- 1 tsp olive oil
- 50g / 3.5 tbsp butter ((Note 3))
- 20 fresh sage leaves
- Black pepper ((and salt if needed))
- Parmesan
Method
11 steps- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
- Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
- Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
- Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
- Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
- Optional: Use a fork to press down lightly on the cut side of the gnocchi.
- Bring a large pot of water to the boil.
- Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
- Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
- Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
- Serve immediately, garnished with parmesan and pepper.
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Per serving: 341 calories
Fat: — · Carbs: — · Protein: —