Ingredients
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Homemade Pumpkin Gnocchi with Sage and Noisette Butter
Italy (Lombardy)
The taste of family, Green I love you green, Romantic dinner
VegetarianTraditional
- 2servings
- 535 kcal/serving
- medium
Utensils needed
Oven
Bowl
Pot
Frying pan
About this recipe
'Gnocchi di zucca' are a symbol of autumn in Northern Italy (Mantua and Veneto).
Unlike potato ones, these are sweeter and softer.
The secret of this version is roasting the pumpkin instead of boiling it to concentrate the flavor and avoid excess water (gnocchi's #1 enemy).
The 'burro e salvia' (butter and sage) sauce is the classic dance partner that never fails.
Instructions
1
Step 1
Roast the pumpkin with skin at 200ºC for 45 min or until very tender. Let cool, scoop out the flesh, and mash it weeeell (no blender, better fork) so it doesn't get gummy.
You will need:
500 gPumpkin (butternut/peanut type)
2
Step 2
In a bowl, mix the cold purée with the yolk, cheese, nutmeg, salt, and pepper. Add the flour little by little. Tip: stop as soon as possible, if you knead too much they will get tough.
You will need:
1 unitEgg (yolk only for more softness)130-150 gWheat flour (or spelt)20 gGrated Parmesan cheese
3
Step 3
Make 'churros' (cylinders) 2cm thick and cut them into pieces. Mark them with a fork if you want them to hold more sauce.
4
Step 4
Cook in boiling salted water. AS SOON AS THEY FLOAT (2-3 min), remove them with a slotted spoon directly to the pan (step 5).
5
Step 5
While they boil, melt the butter with the sage in a pan until it smells nutty (noisette). Toss the gnocchi in and sauté for 1 min to coat.
You will need:
40 gButter8-10 leavesFresh sage
6
Step 6
Serve immediately with the rest of the grated cheese on top.
You will need:
20 gGrated Parmesan cheese
Your culinary masterpiece is ready to enjoy!
Share your version and surprise your guests with art and flavor.
Celebración cómica y surrealista de Homemade Pumpkin Gnocchi with Sage and Noisette Butter, con ingredientes: Pumpkin (butternut/peanut type), Wheat flour (or spelt), Grated Parmesan cheese, Egg (yolk only for more softness), Butter.
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Pausado
Rice: The Grain That Feeds the World
Garlic: Flavor and Health in Every Clove
Chickpeas: The Golden Pearl
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Mandoline and Graters: Love, Hate and Band-Aids
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The Science of Perfect Rice: No More Mush
Baking Without Drama: 5 Mistakes That Ruin Your Desserts
Master Your Air Fryer: Much More Than Potatoes
View all my notes