Pumpkin Gnocchi In Sage Brown Butter

Pumpkin Gnocchi In Sage Brown Butter

Pillowy soft homemade gnocchi. 

You can buy these ingredients directly from Fresh Express:

Ingredients

  • 3 cups Idaho potato - baked, skinless, mashed potatoes
  • 300 grams Delica pumpkin (it’s equal to about 1 cup when pureed)
  • 2.5 cups Flour
  • 2 cloves Black garlic
  • 1 tsp Maldon salt + more for boiling the gnocchi
  • 1 Egg
  • 50 grams Flechard Butter
  • 1/4 teaspoon Fresh ground black pepper
  • 1 bunch Sage
  • 1/4 cup Parmegiano Reggiano
  • Extra flour for dusting and rolling

Method

  1. Cut a pumpkin in half, and roast it on the highest heat in your oven for 30-40 minutes, skin-down until you can poke a chopsticks in without any resistance.
  2. Place 1 (or 2, depending on the size) whole potato(es) alongside the pumpkin, so that it bakes simultaneously.
  3. Once they’re both done, cut the potato(es) in half so that it cools down faster, and once it’s cool enough to touch, remove the skins and mash.
  4. Puree about 1 cup of pumpkin with black garlic.
  5. On a flat surface or wide plate, place your flour and create a well in the middle.
  6. Place the pureed pumpkin, mashed potato and egg in the middle of the mix till it all comes together. Do not over knead this as it will become gooey and hard to manage
  7. Cut the dough into 6 equal portions and on a floured surface hand-roll it out into a ling thin tube, of roughly a 0.5 inch diameter
  8. Further divide the tubes into equal, one-inch pieces.
  9. If you’d like, you can roll the gnocchi onto the back of a fork, thus creating a striped design on them, or you can cook them straight away
  10. To cook the gnocchi, fill a sufficiently large pot with water, and add 2-3 tablespoons of Maldon Salt. Bring to a boil.
  11. Lower the gnocchi into the boiling water. As soon as the gnocchi rises to the top, it is cooked. This will take about 10 minutes tops.
  12. In another shallow, wide pan, heat the butter and sage, and let it simmer for 2-3 minutes till it becomes brown in color. Don’t mind the brown milk solids but make sure it doesn’t burn. Feel free to add more garlic at this stage depending on how garlicky you like your food
  13. Using a slotted spoon, transfer the gnocchi into the pan with the brown butter, discarding all but a ladleful of water.
  14. Shave the Parmegiano Reggiano on top, and serve!
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