Substitution tip: Instead of pumpkin purée, use a small pumpkin. Roast, covered with foil, for 1 hour in a 400F oven. Purée pulp in a food processor until smooth.
Equipment tip: Using a ricer to mash potato results in fluffier gnocchi.
Pumpkin gnocchi with sage
By Chatelaine2
PREP TIME
40 min
Pumpkin gnocchi with sage. (Photo, Roberto Caruso.)
Ingredients
- 1 large white potato
- 1 cup pure pumpkin purée
- 1 egg yolk
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1 1/2 cups all-purpose flour
- 3 tbsp butter
- 8 large fresh sage leaves
Instructions
- COVER unpeeled potato with water in a medium saucepan. Boil, partially covered, until fork-tender, 25 to 35 min. Drain and refrigerate just until cool enough to peel. Peel and pass through a ricer or food mill or mash with a potato masher. Measure out 1 cup (lightly packed); use the rest in another recipe.
- BOIL a large pot of water. Stir 1 cup cooked potato with pumpkin, egg yolk, salt, ginger and nutmeg in a large bowl. Stir until combined. Gradually stir in 1 1/4 cups flour until mixed. Dough should be smooth and barely sticky. If sticky, mix in more flour, 1 tbsp at a time. Transfer dough to a floured counter. Knead a couple of times, then divide into 3 portions. Roll each into a rectangle, about 5×7 in. and 1/2 in. thick. Using a floured pizza cutter or knife, cut dough into 1×1/2-in. rectangles. Repeat with remaining dough.
- DROP half of gnocchi into boiling water. Cook until they float to the surface, 2 to 3 min. Using a slotted spoon, remove to a serving bowl. Cover to keep warm. Repeat with remaining gnocchi. Discard water.
- MELT butter in same pasta pot set over medium-high. Once butter melts and sizzles, coarsely tear sage and add to butter. Stir until fragrant, about 1 min. Pour over gnocchi, then gently toss.
Nutrition (per serving)
- Calories
- 220,
- Protein
- 5 g,
- Carbohydrates
- 34 g,
- Fat
- 7 g,
- Fibre
- 3 g,
- Sodium
- 238 mg.
- Excellent source of
- Folate
FILED UNDER: side dishes stovetop thanksgiving recipes
