Pumpkin Gnocchi with Butter Sage Sauce
User Reviews
4.9
120 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
27 mins
-
Servings
4
-
Calories
494 kcal
-
Course
Main Course
-
Cuisine
Italian
Pumpkin Gnocchi with Butter Sage Sauce
Report
A pumpkin based gnocchi which tastes fabulous with many sauces, but goes especially well with butter and sage.
Share:
Ingredients
- 15 oz Can Pumpkin (or cooked pumpkin, drained, put in a sieve over a bowl)
- 3 Russet potatoes (or any floury potato cooked in their skin in salted water, peeled then mashed used hot)
- 1 egg
- 1 tsp kosher salt (or sea salt)
- ⅛ tsp grated nutmeg (a dash)
- 1 ¼ cup white flour (best choice is 00 Italian flour)
- ½ cup Potato Starch
- ½ cup Parmigiano Cheese (grated Pecorino cheese)
Butter Sage Sauce:
- butter (good quality, as needed for the amount of gnocchi)
- ¼ tsp fresh sage (or dried sage, as needed)
Add to Shopping List
Instructions
- Place the mashed potatoes (while still hot/warm) into a large bowl and spread them out to release the steam. Next, add the pumpkin, egg, salt and nutmeg and mix well.
- Add the flour, potato starch and grated cheese and continue to mix.
- When it comes together, place on a flour dusted board or countertop and knead gently to form a smooth dough.
- Put the dough onto a well-floured countertop or work area and knead gently until the dough has a uniform texture. Cut off a piece of dough and leave the rest on the counter with the bowl covering it (upside-down).
- Roll the piece of dough into a rope and cut off pieces (about ½" to ¾" long) with a small, sharp knife.
- Shape the pieces into gnocchi on a fork or a gnocchi board using gentle pressure, and easing up as you roll downwards. Use enough flour so that they don't stick, then place on a semolina covered tray or countertop.
- (Make the butter-sage sauce if cooking immediately.)
- If not cooking the potato pumpkin gnocchi immediately, you can freeze them on the tray, then place into a freezer bag when frozen, and store in the freezer for up to 2 weeks.
- Butter Sage Sauce: Melt the butter (as much as you need for the amount of gnocchi you are cooking) with the sage in a sauté pan.
- To cook the gnocchi: drop into the salted, boiling water and remove with a slotted spoon as soon as they float to the top or within 30 seconds, or so. Gently place the potato pumpkin gnocchi into a the pan with the butter sage sauce, and toss gently.
- Serve immediately.
Equipments used:
Notes
- Serve with another sauce if you prefer.
Nutrition Information
Show Details
Serving
1 bowl
Calories
494kcal
(25%)
Carbohydrates
84g
(28%)
Protein
16g
(32%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
70mg
(23%)
Sodium
870mg
(36%)
Potassium
1.158mg
(0%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
16.889IU
(0%)
Vitamin C
14mg
(16%)
Calcium
225mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 494kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 870mg | 36% |
| Potassium | 1.158mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 16.889IU | 0% |
| Vitamin C | 14mg | 16% |
| Calcium | 225mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
120 reviews
Excellent
Other Recipes
You'll Also Love
