Pumpkin Gnocchi in Sage Sauce recipe
All Recipes Fruits and Vegetables Vegetables SquashIngredients
- 1 large russet potato 1 cup pumpkin puree 2 cups all-purpose flour, or as needed 1 egg, whisked 2 teaspoons salt, divided 1 tablespoon oil, or as needed 4 tablespoons salted butter 2 tablespoons salted butter 1 clove minced garlic 5 leaves fresh sage, chopped 1 tablespoon heavy cream 1 tablespoon all-purpose flour, or more as needed
Nutrition Info
- 541.6 caloriescarbohydrate: 71.4 gcholesterol: 91.8 mgfat: 24.1 gfiber: 4.7 gprotein: 11 gsaturatedFat: 12.9 gservingSize: -sodium: 1455.9 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Gnocchi in Sage Sauce
Directions
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Prick holes in potato with a fork and place in a microwave-safe dish. Microwave on high for 6 minutes.
Remove potato from microwave and set aside until cool enough to handle. Peel off and discard skin. Grate potato with a cheese grater. Measure grated potato (you should have approximately 2 cups) and place into a large bowl. Mix in pumpkin puree. Add flour (an amount equal to the grated potato), whisked egg, and 1 teaspoon salt, mix until dough just comes together in a smooth, but not too sticky, ball.
Roll dough on a lightly floured work surface into a rope. Flatten the rope slightly and cut into squares that are just under 1 inch. Dip a fork into oil, press lightly onto a square of dough, and roll the fork to create a gnocchi shape. Repeat to shape remaining gnocchi.
Bring a large pot of water to a boil. Add remaining 1 teaspoon salt. Working in batches, drop gnocchi into boiling water in a single layer, and cook until they float to the top, 2 to 4 minutes. Remove with a slotted spoon to a plate and repeat with remaining gnocchi. Reserve 1/2 cup of the cooking water.
Melt 4 tablespoons butter in a large skillet over medium heat. Working in batches, add gnocchi in single layers to the skillet and fry undisturbed until crispy on one side, 3 to 5 minutes. Remove to a plate and repeat with remaining gnocchi.
Melt 2 tablespoons butter for the sauce in the same skillet over low heat. Add garlic and sage, cook until fragrant, 2 to 3 minutes. Whisk in heavy cream and flour, stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes. Gradually whisk 2 tablespoons of the reserved cooking water into the flour mixture. Continue to whisk in cooking water, 2 tablespoons at a time, until sauce is desired consistency. Add gnocchi to the skillet and toss to coat with sauce. Transfer to a serving bowl or serve straight out of the skillet.