Introduction
Making homemade gnocchi can be a delightful and rewarding culinary experience. This recipe offers a unique twist by incorporating pumpkin into the dough, resulting in a deliciously soft and flavorful pasta. Paired with a simple sage butter sauce, this dish is perfect for any occasion.
Detailed Ingredients with measures
Gnocchi Dough:
– 300 g / 10 oz fresh pumpkin, steamed or boiled then mashed or 2/3 cup canned pumpkin puree
– 1/2 cup ricotta, full fat
– 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
Sage Butter Sauce:
– 1 tsp olive oil
– 50 g / 3.5 tbsp butter
– 20 fresh sage leaves
To Serve:
– Black pepper (and salt if needed)
– Parmesan
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Preparing this delectable dish involves a few straightforward steps, ensuring that you’ll create a memorable meal to share with friends and family. Start by preparing your pumpkin, whether fresh or canned, and gather all your ingredients to make the process seamless. Once you’ve shaped your gnocchi, a quick boil and sauté in sage butter will have this dish ready to enjoy in no time!
Detailed Directions and Instructions
Prepare the Pumpkin
Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel and leave it for 5 minutes to drain excess moisture.
Measure Pumpkin
Measure out 1/2 cup of the prepared pumpkin puree.
Mix Ingredients
In a large bowl, combine the measured pumpkin puree, ricotta, plain flour, parmesan cheese, egg, salt, and a pinch of black pepper. Use a wooden spoon to mix the ingredients well until a soft dough forms.
Shape the Dough
Dust a work surface with flour. Turn the dough out onto the floured surface and sprinkle it lightly with more flour. Pat the dough into a log shape.
Cut the Dough
Cut the dough log into 6 equal pieces. Roll each piece into ropes approximately 1.7cm (2/3 inch) thick, then cut the ropes into squares. Optionally, use a fork to press down lightly on the cut side of the gnocchi to create ridges.
Boil Water
Bring a large pot of water to a rolling boil.
Cook Gnocchi
Transfer the gnocchi onto parchment paper. Carefully tip the gnocchi into the boiling water. Cook for about 1 minute or until the gnocchi rises to the surface, indicating that it is cooked. Once cooked, drain the gnocchi.
Prepare Sage Butter Sauce
In a large skillet, melt 1 teaspoon of olive oil along with 50g (3.5 tablespoons) of butter over medium-high heat. Once melted, add the cooked gnocchi and gently shake the pan to cook evenly until the gnocchi starts to turn golden brown, which should take about 1.5 minutes.
Add Sage
Add the remaining butter to the skillet, and once it melts, add the fresh sage leaves. Stir the mixture and cook for an additional 2.5 minutes until the gnocchi are golden, the sage leaves are crisp, and the butter is slightly browned. If using unsalted butter, adjust with a pinch of salt as needed.
Serve
Serve the gnocchi immediately, garnished with freshly grated parmesan and a sprinkle of black pepper.
Notes
Note 1
Use either fresh or canned pumpkin; however, ensure to follow the initial step to remove excess water from the puree. Too much moisture can result in a sticky dough, making it essential not to add too much extra flour.
Note 2
Opt for soft, spreadable ricotta rather than firmer varieties, as the texture significantly influences the gnocchi. Fresh ricotta available in refrigerated sections is preferred.
Note 3
High-quality butter enhances the flavor of the sauce. Consider using a good brand, such as Lurpak, for optimal seasoning.
Note 4
The dough should be slightly sticky yet form a ball without clinging to the bowl’s edges. If necessary, add minimal flour to achieve the right consistency.
Note 5
Aim for square cuts when shaping the gnocchi, as this helps to create the desired classic shape of gnocchi.
Note 6
Adjust the pumpkin quantity as per the recipe scaling. For instance, when doubling the recipe, use 1 cup of pumpkin puree.
Note 7
Storing cooked gnocchi can affect texture; it tends to become bloated and sticky. If necessary, refrigerate with a light dusting of flour for up to two days. For best preservation, freeze uncooked gnocchi in single layers with paper in between, and transfer to ziplock bags once firm. Cook from frozen without thawing.
Note 8
Take into account that the nutrition calculations may vary due to the expansion of gnocchi during cooking, leading to a higher actual serving size.
Cook techniques
Preparing Pumpkin
To prepare fresh pumpkin, peel, deseed, and cut it into 3 cm / 1.25″ chunks. Boil these chunks for about 10 minutes until very soft, then drain and let them steam dry in a colander for 5 minutes before mashing.
Making the Dough
Combine the prepared pumpkin with the other gnocchi ingredients in a bowl. Mix using a wooden spoon until a soft dough forms. The dough should be slightly sticky but firm enough to hold together. Add a little flour if necessary, but only the minimum needed to handle the dough.
Shaping Gnocchi
Transfer the dough to a floured work surface. Form it into a log shape and cut it into 6 equal pieces. Roll each piece into ropes about 1.7 cm / 2/3″ thick, then cut those into squares. Optionally, use a fork to press lightly into the cut side for the traditional gnocchi shape.
Cooking Gnocchi
Bring a large pot of water to a boil. Carefully add the gnocchi and cook until they float to the surface, indicating they are done. This usually takes about 1 minute.
Sautéing Gnocchi
In a skillet, melt butter and olive oil over medium-high heat. Once the gnocchi are drained, add them to the skillet and shake the pan until they start to turn golden brown, about 1.5 minutes. Add sage leaves and continue to cook until the gnocchi are golden and the butter is slightly browned.
FAQ
Can I use canned pumpkin instead of fresh?
Yes, both fresh and canned pumpkin can be used. However, ensure you remove excess moisture from either option before mixing it into the dough.
What type of ricotta should I use?
Use full-fat, soft ricotta that’s spreadable. Avoid firmer ricotta, as it might not yield the desired texture for the gnocchi.
Why does the dough need to be slightly sticky?
A slightly sticky dough helps the gnocchi maintain their moisture and soft texture. If it’s too dry, the gnocchi can end up dense.
What’s the best way to store gnocchi?
Cooked gnocchi should be consumed immediately for the best texture. If you need to store, refrigerate for up to 2 days with a dusting of flour. For longer storage, freeze uncooked gnocchi in a single layer before transferring to a ziplock bag.
Can I cook frozen gnocchi without thawing?
Yes, frozen gnocchi can be cooked directly from the freezer. They may require a slightly longer cooking time but will taste fresh.
Conclusion
The pumpkin gnocchi recipe combines the natural sweetness of pumpkin with the creamy texture of ricotta, creating a delightful dish that is both comforting and elegant. The sage butter sauce adds a fragrant touch, elevating the flavors and enhancing the overall experience. This dish is a wonderful representation of seasonal ingredients and can be enjoyed as a main course or a side dish.
More recipes suggestions and combination
Spinach and Ricotta Gnocchi
Substitute pumpkin with fresh spinach for a vibrant green gnocchi that pairs beautifully with a light lemon butter sauce.
Sweet Potato Gnocchi
Use mashed sweet potatoes in place of pumpkin for a slightly sweeter variation that works well with sage or brown butter sauces.
Pesto Gnocchi
Once the gnocchi is cooked, toss it with homemade basil pesto for a fresh and flavorful alternative.
Vegetable Gnocchi Bake
Layer cooked gnocchi with marinara sauce, mozzarella cheese, and assorted vegetables, then bake until bubbly and golden.
Gnocchi with Tomato Sauce
Serve the gnocchi with a classic homemade tomato sauce for a comforting and easy meal.
Cheesy Gnocchi with Bacon
Add cooked bacon and a creamy cheese sauce to the gnocchi for a rich and indulgent twist.
Herbed Gnocchi Salad
Toss cooled gnocchi with cherry tomatoes, arugula, and a vinaigrette for a refreshing salad dish.
