Tenina.com's Pumpkin Gnocchi with Sage Brown Butter



  1. Heat oven to 180°C and line a tray with baking paper.

  2. 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.

  3. On a well floured bench place cooled mashed pumpkin, egg, flour, parmesan, salt and pepper.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Find more great recipes at: