Pumpkin Gnocchi in a Butter and Sage Sauce
Here is a great recipe that all the family can get involved in and have fun with.
For the Gnocchi
- 350g of Pumpkin or Butternut Squash
- 350g of Whole potatoes
- 1 tsp Cinnamon ground
- 1 tsp Ground nutmeg
- Salt and Pepper
- 300g of White all-purpose flour (extra flour for working the dough)
For the sauce:
- 150g butter
- 8 sage leaves finely chopped
To prepare the pumpkin gnocchi, first peel the pumpkin and cut into slices/chunks, boil for 30 minutes in a large pan until soft and drain. Once cooked allow to cool slightly, pass through a food mill to get as smooth as possible.
While the pumpkin is cooking, peel the potatoes and boil for around 30 minutes in a large pan until soft and drain, allow to cool slightly then pass through a food mill.
In a bowl, combine the potato puree with the pumpkin puree, then add the flour, cinnamon, nutmeg, salt and pepper and knead until it forms into a smooth but soft ball.
Bring a large pot of water to a boil (always salt the water). Transfer the dough to a floured pastry board, pull off palm size balls and roll into long sticks working from the inside out. Once long sticks have been formed, cut into pieces of around 1-2cm pieces but make sure they are all roughly the same size; you can use a knife or a pastry cutter.
Now roll each piece against the tines of a fork, or a gnocchi paddle, to create the ridges. These ridges help to hold the sauce more.
When the pumpkin gnocchi are ready, cook in a large pan with boiling salted water, and wait until they rise to the surface: as soon as they start to float to the top they are ready, drain with a slotted spoon and add to the pan with the sauce below.
Meanwhile melt the butter in a saucepan and add the sage and fry for a few minutes, then add the gnocchi to the saucepan and mix well.
Serve immediately, with the sauce of melted butter, flavoured with sage.
Twins Tips (Twips)
You can add a gorgonzola sauce to the gnocchi which goes really well.
Crumble 150g – Gorgonzola dolce or piccante into chunks, and melt in a pan over medium-low heat with the 55g butter and 55g double cream. When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano Reggiano, and serve.