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.
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 AND SAGE BUTTER SAUCE
Traditionally, Gnocchi are made with potato, but here is a recipe that is made with a special touch, made with pumpkin - hope you enjoy -
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- If you're starting with a real pumpkin, as opposed to canned, cut it into quarters, scrape out the seeds and bake it until soft.
- Cool. Scoop out the pumpkin and mash well.
- In a bowl, mix the pumpkin and egg. Stir in the flour, cinnamon, salt and pepper. Knead briefly on the counter to incorporate the flour and make a smooth sticky dough. Wrap in plastic and refrigerate for an hour.
- Bring a pot of salted water to a rolling boil. Using a teaspoon, scoop up a ball of dough, roll it off the spoon with your fingers and drop into the boiling water.
- If the dough is sticky, dip the teaspoon in cold water between each scoop.
- When the gnocchi float to the surface, scoop them out with a slotted spoon into a serving bowl. There will be too much dough to cook all at once, so do the gnocchi in batches.
- Meanwhile, in a saucepan, heat the butter with oil and garlic. Chop the sage into slivers and add to the butter. When the first batch of gnocchi is in the bowl, remove the garlic and pour the butter over the gnocchi, stirring lightly to coat.
- Keep each batch warm in a low oven. Serve warm, sprinkled with pepper and Parmesan cheese.
Nutrition Facts : Calories 329.4, Fat 9.8, SaturatedFat 3.4, Cholesterol 41.2, Sodium 435.2, Carbohydrate 51.8, Fiber 2.1, Sugar 1, Protein 8.2
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
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).
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PUMPKIN GNOCCHI WITH SAGE BUTTER RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Main-Course
- 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.
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