Well its become a passion…overnight, just like that, boom! I am a gnocchi groupie. I have to confess I have never really enjoyed gnocchi, little pellets of flour and something else. How unappealing is that? Clearly I had never experienced the pleasure of great gnocchi and now between a little trek into theThermomix Vault, to this gem of heavenly fluffy pillows with just a hint of a sauce I am a firm believer in the culinary burst of flavor that is gnocchi. How could I be so blind for so long? I also admit thatBrown Butter has become the new black food wise, and I cannot get enough of it. (Just made a Brown Butter Ice Cream with Peanut Butter Ganache to DIE for, but I digress!) So between my fave Italian flavor, that would be sage,of which I happen to have truckloads growing in my kitchen garden, and the Brown Butter, I simply needed an excuse to put them together and Pumpkin Gnocchi was it. Enjoy! It is so easy to brown the butter on Induction, you can’t go wrong, restaurant dish at your fingertips…And don’t forget to add the little crispy sage leaves to garnish at the end…I could cook up sage in salted butter, and just eat that frankly…
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- 100 Grams parmesan, cubed
- 400 Grams pumpkin (roasted is best as there is no added moisture), cooked and cooled
- Pinches nutmeg
- Pink Salt Flakes Sea salt to taste BUY
- 200 - 250 Grams bakers flour
Place all ingredients into Thermomix bowl and mix few sec/speed 6.
Knead 1 min/Interval.
Consistency should be a soft but pliable dough without stickiness.
Turn out onto floured mat and divide into workable amounts. Roll each into a snake and cut into smaller pieces. Either cook as is, or using a gnocchi roller/board, roll down individually. Keep plenty of flour between gnocchi until you cook, so they don't reunite in doughy-ness!
Cook in batches in plenty of salted boiling water until they rise to the top. Set aside in insulated warming bowl and quickly make sauce....
Bring 100g salted butter to a rolling boil on Induction 5-6. Add a few sage leaves and turn heat down slightly and cook until sage is crispy and butter has browned. (The solids will separate and be very brown.) Toss through gnocchi. Add some additional finely grated Parmesan and the little crispy sage leaves and try not to slobber...no really!
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