4 pound pie pumpkin (aka sweet pumpkin or sugar pumpkin)
1/4 tsp olive oil
salt & pepper
2 large egg yolks
2 1/4 cups all-purpose flour plus extra
1 cup freshly grated Parmesan cheese plus extra
5 TBSP unsalted butter
1 TBSP freshly chopped sage
1 garlic clove, minced
DIRECTIONS
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Rinse the pumpkin thoroughly under cold water and cut off the stem. Slice the pumpkin in half from top to bottom and lay the pumpkin halves cut-side up. Use a spoon the scrape the seeds and fibers out of the pumpkin and discard.
Lay the pumpkin halves cut-side down on the lined baking sheet. Roast in the preheated oven until flesh is tender and the outside skin is easily punctured with a fork, 30 to 45 minutes.
Remove the pumpkin halves from the oven and place on a cooling rack. Allow to cool at room temperature for about 30 minutes.
Scoop the flesh out from the pumpkin halves and mash well in a large bowl using a potato masher. Keep 2 cups of the puree in the bowl and discard or refrigerate the rest for later use.
Lightly flour 2 baking sheets or large plates. Add the egg yolks, 2 1/4 cups flour, 1 cup Parmesan, and 1/4 tsp of salt to the mashed pumpkin and stir to together to make a dough. Generously flour a flat work surface and separate the dough into 8 equal size portions. Roll each portion into a rope roughly 1/2-inch thick then cut the dough ropes into 1/2-inch pieces and place them on the lightly floured baking sheets. Lightly sprinkle the dough pieces with flour to help keep them from sticking together and refrigerate for 30 minutes.
Bring a large pot of lightly salted water to a boil over high heat.
While you wait for the water to boil: melt the butter in a large saute pan over medium heat. Cook the butter until it begins foaming and lets off a nutty aroma. Remove the pan from the stove and stir in the sage and garlic. Set pan aside.
Drop the gnocchi (in small batches, dont overcrowd the pot) into the boiling water. When the gnocchi floats to the top remove them with a slotted spoon and place them in the saute pan with the sage butter.
When all the gnocchi is the pan gently stir to coat in the sage butter. Season with salt & pepper to taste and serve the gnocchi topped with more of the freshly grated Parmesan.
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