This recipe is for all the gnocchi lovers out there! For those who haven’t tried gnocchi yet, it’s essentially a potato dumpling that is treated as a type of pasta, accompanied by a variety of sauces and copious amounts of cheese. Trust us, you can never go wrong with copious amounts of cheese!
Gnocchi may seem like a complicated and time-consuming meal to make, but it’s actually not that difficult; it does take a little time, but since you’ll be rewarded with sweet pumpkin dumplings, we think it’s well worth the time!
Pumpkin Sage Gnocchi
- 2 large Idaho potatoes, peeled and boiled until tender
- 1 cup pumpkin purée
- 1 large egg
- 1 1/2-2 cups all-purpose flour
- 2 sticks unsalted butter
- 1/4 cup Parmesan cheese, grated; plus more for garnish
- 2 tablespoons sage leaves, minced
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- salt and pepper, to taste
- water, for boiling
- Take peeled and boiled potatoes and put them through a ricer to purée them. Place in a bowl and set aside until completely cool.
- Combine pureed potatoes with pumpkin, egg, cheese, cinnamon, nutmeg, allspice, salt and pepper, and mix well. Bit by bit, add in flour until you’ve formed a sticky dough.
- Divide dough up into 4-6 balls and place on a lightly floured surface. Roll each section into a long, 1/2-inch thick rope. Begin cutting ropes into 1/2-inch pieces. Dust pieces with flour so they don’t stick together and press the tines of a fork into the pieces to give gnocchi the traditional indentation.
- Once you’ve finished forming your gnocchi, cook them in salted, boiling water for 2-4 minutes. Once they start floating, they’re finished. Extract gnocchi from water using a slotted spoon.
- Place a large pan over high heat. Once hot, add in butter and wait for it to caramelize around the edges. Once it begins to brown (2-4 minutes), swirl the butter around and add in minced sage, salt and pepper. Cook for 20-30 seconds.
- Then toss in your cooked gnocchi and coat thoroughly with browned butter and sage. Adjust seasoning if needed and garnish with more Parmesan. Serve hot.
Recipe adapted fromRachael Ray