Ingredients for Northern Italian Pumpkin Gnocchi With Sage Butter
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How to Make Northern Italian Pumpkin Gnocchi With Sage Butter
- Preheat oven to 200°C (400°F). Cut 1 kg (2.2 lbs) pumpkin into wedges and toss with 2 tbsp olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender.
- Once cooled, mash the roasted pumpkin. In a large bowl, combine the mashed pumpkin (approx. 500g), 500g cooked and mashed potatoes, 250g all-purpose flour, 1 tsp salt, ½ tsp black pepper, 50g grated Parmesan cheese, and 2 large eggs. Mix until a firm dough forms. Add more flour, 1 tbsp at a time, if needed to achieve desired consistency.
- Lightly flour a clean surface. Roll the dough into long ropes (about 2 cm in diameter). Cut into 2-cm pieces.
- Bring a large pot of salted water to a rolling boil. Gently add the gnocchi and cook until they float to the surface (about 2-3 minutes).
- While the gnocchi cooks, melt 50g butter in a large skillet over medium heat. Add 10-12 fresh sage leaves and cook until crispy and fragrant (about 2-3 minutes).
- Drain the cooked gnocchi and immediately add them to the skillet with the sage butter. Toss gently to coat.
- Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of black pepper.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
13g
Fat
54g
Carbs
13g
