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Pumpkin gnocchi with butter and sage
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Elevate your dinner with homemade pumpkin gnocchi in savory sage butter sauce.
Ingredients:
  • 1kg piece jap pumpkin, peeled, cut into 3cm pieces (see note)
  • 1 1/2 to 375.00 ml plain flour
  • 3.60 gm salt
  • 1/2 tsp white pepper
  • 125g butter, chopped
  • 125.00 ml sage leaves
  • shaved pecorino cheese, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with parchment paper and place the pumpkin on it. Give it a light spray of oil and season with salt and white pepper. Roast for 40-45 minutes until tender. Transfer the roasted pumpkin to a large bowl, mash until smooth, and let it stand for 10 minutes before serving.
  • Lightly dust the pumpkin with 1 1/2 cups of flour, then add a sprinkle of salt and pepper for seasoning. Mix until a cohesive and soft dough comes together.
  • Transfer the dough onto a lightly floured surface, knead gently for 3 minutes, then divide it into 4 pieces. Roll each piece into a 30cm-long sausage shape and cut each roll into 3cm pieces. Press the pieces with a fork as per the note.
  • In a large saucepan, bring salted water to a boil. Add a quarter of the gnocchi and cook for 2 minutes until they float to the surface. Cook for an additional 2 minutes. Using a slotted spoon, transfer the cooked gnocchi to a large bowl, cover with foil to keep warm, and repeat with the remaining gnocchi in 3 batches.
  • Melt butter in a saucepan until sizzling, then add sage and cook until butter is golden. Pour over gnocchi in bowls, sprinkle with pepper, pecorino cheese, and serve.

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