Introduction
Gnocchi is a delightful Italian dish known for its pillowy texture and comforting flavor. This version combines traditional potato gnocchi with the warm, autumnal taste of pumpkin, making it a perfect comfort food for the cooler months. Paired with a fragrant sage butter sauce, this dish is sure to impress family and friends alike.
Ingredients
For the Gnocchi:
– 1 medium-large russet baking potato
– 1 cup pumpkin puree
– 1¾ cups all-purpose flour (more as needed)
– 1 egg
– 1 teaspoon salt
For the Sage Butter Sauce:
– 2 tablespoons salted butter
– 1 tablespoon heavy whipping cream
– 1 tablespoon all-purpose flour
– ½ cup starchy water (reserved from boiling the gnocchi)
– A few sage leaves
– 1 clove garlic, smashed
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Yield
Serves 4
This homemade gnocchi is a true labor of love, but the end result is a delicious and satisfying meal that is perfect for any occasion. Enjoy this unique take on a classic dish!
Detailed Directions and Instructions
Prepare the Potato:
– Preheat the oven to 400°F (200°C).
– Pierce the russet potato several times with a fork.
– Place it on a baking sheet and bake for about 45-60 minutes, or until tender.
– Once baked, let it cool slightly, then peel and mash until smooth.
Make the Gnocchi Dough:
– In a large mixing bowl, combine the mashed potato, pumpkin puree, egg, and salt.
– Gradually add the flour, mixing gently until a soft dough forms.
– If the dough is too sticky, add a bit more flour, but avoid overworking it to keep the gnocchi light.
Shape the Gnocchi:
– Lightly flour a clean work surface.
– Divide the dough into smaller portions and roll each into a rope about ¾ inch (2 cm) thick.
– Cut the ropes into 1-inch (2.5 cm) pieces.
– For traditional ridges, roll each piece over the back of a fork or a gnocchi board.
Cook the Gnocchi:
– Bring a large pot of salted water to a gentle boil.
– Add the gnocchi in batches, being careful not to overcrowd the pot.
– Once the gnocchi float to the surface, let them cook for an additional 30 seconds.
– Using a slotted spoon, transfer the cooked gnocchi to a plate.
– Reserve ½ cup of the cooking water for the sauce.
Prepare the Sage Butter Sauce:
– In a large skillet over medium heat, melt 2 tablespoons of salted butter.
– Add the smashed garlic clove and sage leaves, cooking until the butter becomes fragrant.
– Remove the garlic and sage leaves.
– Whisk in 1 tablespoon of flour, cooking for about a minute.
– Slowly add the reserved starchy water and heavy whipping cream, whisking continuously until the sauce is smooth and slightly thickened.
Combine and Serve:
– Add the cooked gnocchi to the skillet with the sauce, tossing gently to coat.
– Serve immediately, garnished with additional sage leaves if desired.
Notes
Adjusting the Dough:
– If the dough is too sticky, gradually add more flour to reach the desired consistency, but be cautious not to overwork it, which can make the gnocchi tough.
Cooking Gnocchi:
– It’s essential to cook the gnocchi in batches to prevent them from sticking together.
Flavoring the Sauce:
– The garlic and sage infuse the butter with flavor; ensure they are removed before adding the flour to maintain a smooth sauce.
Garnishing:
– Consider adding freshly grated cheese or toasted nuts on top for extra flavor and texture.
Cook techniques
Preparing the Potato
Pierce the russet potato several times with a fork before baking to allow steam to escape. This prevents the potato from bursting in the oven.
Making the Gnocchi Dough
Combine the mashed potato, pumpkin puree, egg, and salt before gradually adding flour. Mix gently to form a soft dough; this ensures the gnocchi maintains a light texture.
Shaping the Gnocchi
Roll the dough into ropes of about ¾ inch thick and cut into 1-inch pieces. To create traditional ridges, roll each piece over the back of a fork or gnocchi board, which helps sauce adhere better.
Cooking the Gnocchi
Boil the gnocchi in salted water until they float, which indicates they are cooked through. Avoid overcrowding the pot to ensure even cooking.
Preparing the Sage Butter Sauce
Melt butter in a skillet and infuse it with smashed garlic and sage leaves for flavor. Remove the solids before thickening the sauce with flour and starchy water, whisking for a smooth texture.
Combining and Serving
Toss the cooked gnocchi gently in the sage butter sauce to coat. Serve immediately for the best texture and flavor.
FAQ
Can I use a different type of potato for the gnocchi?
Yes, while russet potatoes are preferred for their starch content, other starchy potatoes can be used.
Is it necessary to add pumpkin puree?
Pumpkin puree adds flavor and color, but you can omit it for traditional gnocchi.
What if my gnocchi dough is too sticky?
If the dough is sticky, add a little more flour bit by bit until it reaches a manageable consistency, being careful not to overwork it.
How do I store leftover gnocchi?
You can store cooked gnocchi in an airtight container in the refrigerator for up to 3 days or freeze uncooked gnocchi for up to 2 months.
Can I make the sauce without sage?
Yes, other herbs such as thyme or rosemary can be used as alternatives to sage for flavoring the butter sauce.
Conclusion
Creating pumpkin gnocchi with a sage butter sauce is a delightful way to enjoy a comforting dish that showcases the flavors of fall. The combination of fluffy gnocchi and a fragrant sauce makes it a perfect meal for any occasion. This dish not only provides a satisfying texture but also a rich taste that will please your palate.
More recipes suggestions and combination
Sweet Potato Gnocchi with Brown Butter Sage Sauce
Substitute russet potatoes with sweet potatoes and follow the same gnocchi recipe. Enhance the flavor with a brown butter sauce instead of the sage butter for a nutty twist.
Spinach and Ricotta Gnocchi
Incorporate fresh spinach and ricotta cheese into the dough for a green variation. Pair with a light olive oil and garlic sauce to complement the flavors.
Gnocchi with Tomato Basil Sauce
Instead of sage butter, serve the gnocchi with a homemade tomato basil sauce for a classic Italian flavor profile.
Gnocchi Primavera
Toss the cooked gnocchi with sautéed seasonal vegetables such as zucchini, bell peppers, and cherry tomatoes for a vibrant and healthy dish.
Gnocchi with Pesto Sauce
Dress the gnocchi in a fresh basil pesto for a fragrant and delicious alternative. Add toasted pine nuts and grated parmesan cheese for extra flavor and texture.
