Prep 1 hr
Cook 10 mins
A potato-less gnocchi from delicious:days. If you leave out the browned butter, this will be vegan.
- 1 lb pumpkin puree
- 1 egg yolk
- 3⁄4 cup all-purpose flour, plus
- 1 1⁄2 tablespoons all-purpose flour (3.5 ounces by weight total)
- sea salt, to taste
- grated nutmeg, to taste
- 4 -6 tablespoons butter
- 15 -20 sage leaves
- fresh ground black pepper
- grated parmesan cheese
- 1 (1 1/2-2 lb) whole pumpkin (optional)
- Mix pumpkin puree with egg yolk. Season to taste with salt and nutmeg. Quickly stir in flour with a fork; it will still be fairly sticky. The more flour you add, the denser the finished product will be.
- Flour your board generously, and dust a parchment-lined baking sheet generously with flour too. Take a lump of dough the size of a large walnut, roll into a finger-wide log, and quickly cut into gnocchi about 1" long. Dip the knife blade in flour to minimize sticking. Transfer to prepared baking sheet while making the rest.
- Bring a large pot of water to a boil. Add a generous pinch of salt. Turn heat down so water bubbles gently. Add gnocchi. Stir once so they don't stick to the bottom, then cook until they float, 4-6 minutes depending on size. Remove from water with a skimmer; dumping them through a colander might damage them,.
- Stack and shred sage leaves into fine chiffonade. Melt butter over medium heat, add sage, and saute until the sage crisps and the butter turns brown and smells nutty (don't let it burn!). Spoon over gnocchi, sprinkle with parmesan cheese and ground black pepper.
- Optional: start with a small whole sugar pumpkin, 1½-2 lbs. Clean out seeds and fibers. Slice into 1/4" thick slices and roast in one layer on a baking sheet in a preheated 400°F oven for 30 minutes or until soft. Press through a potato ricer or food mill. Let cool 15 minutes before proceeding.
9 stars for taste and 1 star for ease. That averages to five stars. These were a major pain to make. "The dough will be sticky" doesn't begin to cover it. "Generously flour the surface" is an understatement. I made a double batch of these for Christmas dinner and let them sit on what I would have called a generously floured parchment lined baking sheet. I ended up being able to peel about 2/3 of them off of the parchment and actually cook them. Too bad... because they were totally scrumptious.<br/><br/>I used freshly grated nutmeg and sea salt. When I make them again, I will lean more heavily on the nutmeg and salt for additional flavor, but the browned butter and sage was a major hit.<br/><br/>I will definitely make them again... but not a double batch and will have to use much more flour on the parchment.
Made this last night when I had the house to myself and half a can of pumpkin left.... OMG so delicious and healthy enough to fit my diet. Making the gnocchi's was a little time consuming and messy, but it was well worth it. Don't underestimate the power of flour on your cutting board and parchment paper... you will need it! Yum yum yum. Only thing I would change is leaving out the sage butter sauce next time and just tossing it with a touch of olive oil and parmesean cheese!