Pumpkin Gnocchi with Brown Sage Butter
Submitted by Linda Somma
Linda Notes: Pumpkin gnocchi is an excellent autumn dish with a delicate yet slightly spicy flavor. They are formed from a mixture of mashed pumpkin, potatoes, flour, eggs, Parmesan cheese and spices. You can, if you’d like, substitute the pumpkin with any other type of squash such as butternut or acorn.
1 lb of pumpkin
3/4 c flour
1.5 cups of mashed potatoes (cooked)
dash of: nutmeg, cinnamon, fresh ground pepper, salt
Heat oven to 375.
Place pumpkin, cut into cubes, on parchment paper and bake for 20-25 min., or until tender.
At the same time, boil potatoes until soft.
When both are done, pass through a food mill (better for the potatoes as well, instead of mashing, so they are both the same consistency).
Mix all ingredients together in a large mixing bowl, including salt, pepper, nutmeg & cinnamon.
Form a united and homogenous ball. Cut into strips approx 1/2 inch wide and roll them out.
Cut into approx. 2 inch tubes and gently press with a fork.
Cook in large wide pan in boiling salted water, all at once. They are done when they float to the top – approx 2 min.
Serve with sage brown butter & top with freshly grated Parmesan cheese.
Â Sage Brown Butter Sauce
Melt 4 tbsp of butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.
Add 8 sage leaves and remove from heat.