Pumpkin Gnocchi and Sauce

Pumpkin Gnocchi and Sauce

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Try not to enjoy this Pumpkin Gnocchi with a quick and simple decadent Parmesan cream sauce.

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Chicago

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 2/3 cup canned pumpkin puree
  • 1/2 cup ricotta
  • 1 1/4 cup plain flour
  • 1/3 cup parmesan cheese , finely grated
  • 1 egg
  • 1/4 tsp salt
  • Black pepper
  • Sage Butter Sauce:
  • 1 tsp olive oil
  • 3 tbsp. butter
  • 20 fresh sage leaves

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Directions

Line a colander with 4 sheets of paper towel. Spread the pumpkin puree onto the paper towel then let it sit for 5 minutes.
Measure out ½ cup of pumpkin puree into a bowl with the remaining gnocchi ingredients, then use a wooden spoon to mix well until it begins to form into soft dough.
Dust a work surface with flour, tip dough out, and sprinkle with more flour then pat into log shape.
Divide dough into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares.
Begin cooking by bringing a large pot of water to a boil.
Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface, then drain.
In the meantime, melt about 1 teaspoon of the butter and oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown and golden.
Add remaining butter and sage leaves once the butter melts. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned.
Remove from heat and serve with extra Parmesan cheese on top.


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