Fresh Pumpkin Gnocchi
Gnocchi made from a fresh roasted pumpkin and served with a sage butter sauce.
servings: 4
total time: 2 hours 30 minutes
recipe by: Frankie
Ingredients
- 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
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Weston Bamboo Pasta Drying Rack - SEE ON AMAZON
Alpha Grillers Garlic Press - SEE ON AMAZON
Stainless Steel Kitchen Tongs - SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
OXO Good Grips 10-Piece POP Containers - SEE MORE
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.
Similar Recipes:
fresh recipespumpkin recipesgnocchi recipespasta recipesitalian recipesmain_dishes recipes