You will never regret this one. We admit it is slightly fiddly but so so worth the end result. You feel a few things as you are eating it.
1. Should have doubled the recipe.
2. I love this so much.
3. I feel so loved and nourished by this meal.
4. I want everyone I love to eat this together.
So avoid the regret and double up on the pumpkin early on. You will not have leftovers. The gnocchi is just too good to not eat it all!
Try these other gnocchi recipes and see which one you love the most.
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- 600 Grams butternut pumpkin cubed
- 20 Grams Extra Virgin Olive Oil (EVOO) plus more for frying BUY
- 1 Pinch pink salt flakes BUY
- 1/2 eggs lightly whisked
- 1.5 Cup bakers or strong flour
- 1/4 Cup parmesan cheese grated finely
- pink salt flakes and pepper to taste BUY
- 1/4 Cup semolina
- 200 Grams butter BUY
- Handfuls fresh sage leaves
Heat oven to 180°C and line a tray with baking paper.
Peel, de seed and cut pumpkin into medium sized cubes. Drizzle with EVOO and sprinkle with salt. Roast for 30-40 minutes, until cooked, but not crispy. Mash and set aside to cool.
On a well floured bench place cooled mashed pumpkin, egg, flour, parmesan, salt and pepper.
Combine very gently using a chopping motion with a plastic or metal scraper. Do not stir or smear the mixture. Gently form into a log without overworking the mixture.
Flour a clean bench and divide dough into 4 or 5 equal portions, roll each gently into a sausage shape and cut into pieces. Place the gnocchi onto a board dusted generously with semolina keeping each piece seperate.
To make the sauce, place the butter into a large flat frypan and cook on a medium high heat (Induction 10) until there is a rolling boil. It will spit a little.
Add the sage leaves and cook them until crispy. Drain on paper towels. The butter will start to brown and caramelise the milk solids and be very fragrant. This is when you can start cooking the gnocchi, one serving at a time. Working quickly, add some of the gnocchi to the butter and cook both sides until golden.
Place gnocchi onto serving plates, drizzle with plenty of butter and finish with the crispy sage leaves and additional finely grated parmesan. Repeat until you have finished cooking all the gnocchi.