HOW TO MAKE PUMPKIN GNOCCHI
Pumpkin gnocchi is a tasty first course, an easy recipe made with few ingredients. One above all: the Pumpkin. This is the recipe for pumpkin gnocchi without potatoes, dressed with a sage butter sauce. So first of all, use a sweet pumpkin, such a butternut squash or a kabocha squash. Then, if you want to get delicious, soft but compact homemade pumpkin gnocchi, you have to cook the pumpkin in the oven so as to make the pulp drier.
Provided by Recipes from Italy
Categories gnocchi recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Cut the pumpkin into thin slices then place them on a baking sheet pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes.
- Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin with a potato ricer directly on the flour. Then in a little bowl, beat the egg up. Incorporate the egg to the dough with a fork and work it until it's homogeneous. Adjust with salt and pepper and flavor with a pinch of nutmeg.
- Work the dough as little as possible and quickly. Give it the shape of a loaf. Cut a piece of dough then with your hands make a long roll of dough as thick as a finger. Slice the roll every 1,5/2 cm (about half inch), so as to have small cylinders. Now slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface
Nutrition Facts : ServingSize 100 g, Calories 340 cal
PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE
Pumpkin Gnocchi! So incredibly pillowy and delicious. Topped with a 5 ingredient sage garlic butter sauce that will blow your mind.
Provided by Lindsay
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Bake the potato - see notes - and pull off the skin. Let the potato rest for a while to cool down. Once it's cool enough to handle, grate it until you have about 1 1/2 cups of very fine potato shreds.
- Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don't overmix. When it starts to come together, form the dough into a mostly-smooth, rounded little loaf.
- Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces on a plate (make sure they've got a little flour coating so they don't stick).
- Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside to wait for saaaauce.
- In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it's melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan, and BE HAPPY AND PROUD BECAUSE LOOK WHAT YOU MADE! Now pour yourself a glass of wine and feast.
Nutrition Facts : Calories 399 calories, Sugar 3 g, Sodium 660.6 mg, Fat 14.9 g, SaturatedFat 8.7 g, TransFat 0.3 g, Carbohydrate 57.3 g, Fiber 4.8 g, Protein 9.3 g, Cholesterol 81.3 mg
EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE
VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.
Provided by Nagi
Time 30m
Number Of Ingredients 12
Steps:
- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
- Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
- Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
- Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
- Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
- Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Nutrition Facts : ServingSize 126 g, Calories 341 kcal
PUMPKIN GNOCCHI IN SAGE BUTTER
For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. -Donna Mosca Kahler, Jupiter, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.
Nutrition Facts : Calories 394 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
NORTHERN ITALIAN PUMPKIN GNOCCHI WITH SAGE BUTTER
This special you will find in the area of Trieste. It's easy and a simple dish, with exploding aroma...
Provided by Eismeer
Categories Pumpkin
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
- Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
- Form dough to long rolls and cut into pieces (about 1,5 cm).
- Bring salted water to a boil and cook gnocchi until they rise to the surface.
- Melt butter in a pan and add sage. Let sage fry a bit.
- Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).
PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMS/PORCINI
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
Provided by Eismeer
Categories Pumpkin
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Clean pumpkin, discard seeds and chop.
- Meanwhile preheat oven to 200°C.
- Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
- Cook potatoes until soft (for about 20 min).
- Take pumpkin chunks out of the oven and let cool.
- Rinse cooked potatoes under cold water and peel.
- Put pumpkin chunks through a (potatoe) ricer into a bowl.
- Do the same with the potatoes (cut in chunks first).
- Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
- Knead to a medium to firm dough (add flour if necessary).
- Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
- Heat water in a large pot.
- Meanwhiles melt the rest of the butter in a pan.
- Add chopped shallots and garlic. Fry until soft and fragrant.
- Add chopped chanterelles (or porcini or any other mushroom you like to use).
- Let fry until they loose water and turn soft.
- Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
- Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
- Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
- Toss carefully and add chopped parsley or sage.
- Salt and pepper to taste.
- Transfer to deep dish plates and garnish with parmesan (shaves).
Nutrition Facts : Calories 692.5, Fat 24.4, SaturatedFat 14.2, Cholesterol 112.5, Sodium 327.4, Carbohydrate 94.2, Fiber 6.8, Sugar 7.4, Protein 24.5
PUMPKIN GNOCCHI
Make and share this Pumpkin Gnocchi recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Mix pumpkin puree with egg yolk. Season to taste with salt and nutmeg. Quickly stir in flour with a fork; it will still be fairly sticky. The more flour you add, the denser the finished product will be.
- Flour your board generously, and dust a parchment-lined baking sheet generously with flour too. Take a lump of dough the size of a large walnut, roll into a finger-wide log, and quickly cut into gnocchi about 1" long. Dip the knife blade in flour to minimize sticking. Transfer to prepared baking sheet while making the rest.
- Bring a large pot of water to a boil. Add a generous pinch of salt. Turn heat down so water bubbles gently. Add gnocchi. Stir once so they don't stick to the bottom, then cook until they float, 4-6 minutes depending on size. Remove from water with a skimmer; dumping them through a colander might damage them,.
- Stack and shred sage leaves into fine chiffonade. Melt butter over medium heat, add sage, and saute until the sage crisps and the butter turns brown and smells nutty (don't let it burn!). Spoon over gnocchi, sprinkle with parmesan cheese and ground black pepper.
- Optional: start with a small whole sugar pumpkin, 1½-2 lbs. Clean out seeds and fibers. Slice into 1/4" thick slices and roast in one layer on a baking sheet in a preheated 400°F oven for 30 minutes or until soft. Press through a potato ricer or food mill. Let cool 15 minutes before proceeding.
Nutrition Facts : Calories 319, Fat 17.2, SaturatedFat 10.3, Cholesterol 103.6, Sodium 113.7, Carbohydrate 36.8, Fiber 1.7, Sugar 2.2, Protein 6.1
PUMPKIN GNOCCHI WITH HAZELNUT SAGE BUTTER
From one of the great Joyce Goldstein's cookbooks (maybe Back to Square One, maybe Kitchen Conversations). I've made this dozens of times, including as a meatless Thanksgiving alternative. It's reliable and good. It's easy to prepare the dough in advance, then just cook when ready to serve. Be sure to drain and warm the puree to dry it out or it will require up to 2 more cups of flour to reach the right consistency. Trust me on this.
Provided by fluffernutter
Categories Vegetable
Time 53m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture.
- Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough.
- Form dough into a long roll (or two) about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
- Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.) Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl.
- Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently.
Nutrition Facts : Calories 568.7, Fat 38.7, SaturatedFat 18.4, Cholesterol 75.7, Sodium 420.1, Carbohydrate 43.2, Fiber 3.2, Sugar 1.9, Protein 14.6
PUMPKIN GNOCCHI WITH LEEK AND BASIL BUTTER
This recipe is so yummy. It is the only Gnocci recipe I have tried that has worked flawlessly. It comes from the Australian Good Taste magazine.
Provided by Jennables
Categories European
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C Line baking tray with non-stick baking paper. Place washed potatoes and deseeded and quartered squash on the tray and bake for 1 hour or until tender. Let cool for 20 minutes.
- Peel potatoes and pumpkin and place in large bowl. Add salt and pepper to taste then mash until smooth.
- Stir flour into potato mixture then turn onto lightly floured surface and knead until smooth. Divide dough into 4 portions and roll each into a 2cm (1 inch) log. Use a lightly floured knife and cut each log into 2cm long pieces. Place pieces onto a baking paper lined tray.
- Roll each piece of dough into a ball and then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves and place back on the tray.
- Leek and Basil Butter.
- heat oil over medium high heat in a frying pan. Cut the pale part of the leek into thin matchsticks and add to the oil. Cook 1 - 2 minutes. Transfer leeks to a papertowel lined plate using a slotted spoon.
- Add basil and chilli to the pan and cook for 1 - 2 minutes (until just crisp) then transfer to the plate. Add butter to the pan and heat until melted. Cover pan to keep butter warm.
- Cook the gnocchi in 3 or 4 batches in a large saucepan of boiling water until it rises to the surface. Drain well and serve onto plates. Drizzle each plate with melted butter and top with leek/basil/chilli.
Nutrition Facts : Calories 353, Fat 15.3, SaturatedFat 6.1, Cholesterol 21.4, Sodium 71.3, Carbohydrate 49.8, Fiber 5.2, Sugar 3.5, Protein 6.1
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- Preheat the oven to warm 160°C (315°F/Gas 2-3). Brush a baking tray with oil or melted butter. Cut the pumpkin into large pieces, leaving the skin on, and put on the tray. Bake for 1 1/4 hours, or until very tender. Cool slightly. Scrape the flesh from the skin, avoiding any tough or crispy parts. Transfer to a large bowl. Sift the flour into the bowl, add half the Parmesan, the egg and a little black pepper. After mixing thoroughly, turn onto a lightly floured surface and knead for 2 minutes, or until smooth.
- Divide the dough in half. Using floured hands, roll each half into a sausage about 40 cm (16 inches) long. Cut into 16 equal pieces. Form each piece into an oval shape and press firmly with the floured prongs of a fork, to make an indentation.
- Lower batches of gnocchi into a large pan of boiling salted water. Cook for about 2 minutes, or until the gnocchi rise to the surface. Drain with a slotted spoon and keep them warm.
- To make the sage butter, melt the butter in a small pan, remove from the heat and stir in the chopped sage.
PUMPKIN GNOCCHI WITH BUTTER SAGE SAUCE - CHRISTINA'S …
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- 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.
- 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).
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- Clean the pumpkin, then cut it into large chunks and cook in the oven until you can pierce it easily with a fork. You can also steam it but this means adding more flour then.
- Let the pumpkin cool down at room temperature then peel it and purée it by hand with a fork or masher (do NOT use a blender).
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5/5 (19)Category Homemade Pasta, Main CourseCuisine ItalianTotal Time 1 hr 30 mins
- Cut the pumpkin in half, remove all the seeds and peel it. Then cut the pumpkin into chunks and roast on baking paper in a preheated oven for about 30 minutes until fork soft.
- Remove the pumpkin from the baking tray and mash it a bit with a fork. If you have one, pass the pulp through a potato ricer (in Italian passavedura) or continue to mash until it’s as smooth as possible.
- In a large pot with just enough water to cover them, boil potatoes cut in half with their skins on. Boil for about 20-30 minutes or until fork tender. Over-boiling will cause potatoes to become mushy and too wet.
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- Pierce the potato with a fork and microwave on high 3 o 5 minutes or until fork tender. Allow to cool completely before peeling and processing in a ricer.
- Place the potatoes on a clean work surface and form a large circle. Spread the pumpkin and flour on top.
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- Cut the pumpkin into slices and remove the seeds. Cook the slices in the oven at 200°C for about 1 hour. The pumpkin is soft enough when the skin can easily be removed from the pulp. Simply check in between with a wooden skewer to see if the flesh is already soft.
- Peel the pumpkin slices while still warm, press them into a bowl with a potato press and add salt. Let the pumpkin puree cool down and mix it with egg and flour to form a smooth mixture. The gnocchi dough is ready when bubbles appear on the surface. It should be light and not stick to your fingers.
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- Place the potatoes into a medium pot, cover them with 2-inches of water and bring to a boil. Lower the heat to a simmer and cook until they are easily pierced with a fork, about 20-30 minutes. Drain (being sure to reserve about 1/4 cup of the starchy water) and set aside to cool to room temperature.
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