"These are super buttery, creamy, salty and sweet oven roasted pumpkin gnocchi with brown butter sage and fresh grated parmegiano."
Brown Butter and Sage Pumpkin Gnocchi
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- Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 small pumpkin (approximately 800 grams), seeds removed, and sliced into 1 inch pieces
- 1 teaspoon salt
- 1 egg
- 300 grams all-purpose flour
- 80 grams unsalted butter
- 1 clove garlic
- bunch sage leaves
- handful of parmesan, grated fresh
Method
Step 1
Preheat oven to 400ºF. Place the pumpkin on a sheet pan. Sprinkle with salt and roast for 20 minutes or until tender.
Step 2
Remove the peel and mash the pumpkin in a bowl. Add the egg and flour and mix to create a sticky dough.
Step 3
Place dough on a lightly floured surface and knead (careful not to overwork).
Step 4
Divide the dough into 4 equal parts and roll them into logs about 1/2 an inch thick.
Step 5
Take a knife or a bench scraper cut the dough into small rectangles (about 1 inch wide).
Step 6
Using a fork or gnocchi board, press the dough rectangles using a rolling motion to shape the gnocchi.
Step 7
Bring a large pot of heavily salted water to a boil. Cook the gnocchi 3-5 minutes or until they begin to float. Transfer to a greased baking sheet or plate.
Step 8
In a sauté pan over medium heat, melt the butter and add the sage and garlic. Brown for 2 minutes stirring constantly.
Step 9
Turn off the heat and add the gnocchi to the hot pan. Brown for a minute or two.
Step 10
Serve with fresh grated Parmigiano and enjoy.