Pumpkin Gnocchi with Browned Butter and Crispy Sage - adapted from Manger
1 15oz can pumpkin puree - no spices added, 100% pumpkin
1 3/4 cup flour - plus more for dusting
1 egg yolk
1/4 teaspoon nutmeg
pinch of salt
Browned Butter and Crispy Sage
2 teaspoons chopped fresh sage
1 tablespoon butter
In a large bowl, mix pumpkin, egg, spices and flour until just combined. I used my hands. Dough will be very sticky and it will feel like it will not roll out, but fear not, it will!
Divide the dough into 8 pieces. Roll the first piece into a log and cut off 1/2 inch sections. Roll the cut gnocchi in flour and press with a fork to make ridges and set aside.
In a medium sized sauce pan, simmer water at a near boil and start the butter in a large saute pan. Add sage and brown the butter over medium heat stirring occasionally.
Put about 6 gnocchi in the simmering water - they float when they are done. Skim off with a slotted spoon and put immediately in the browning butter. Saute for a few minutes until crisped on one side. Cook gnocchi and saute in batches. Place in warmed serving bowls and top with a Parmesan cheese.
A few things about this recipe...
This went SO fast. Start to finish 15 minutes. That's it.
The amount of dough makes enough for 4 good sized portions.
We ate this with a mixed salad and it was nicely satisfying.
The rest of the dough kept in the fridge for 2 whole days and cooked up just fine after resting for that long.
This would be good made with sweet potato puree if you're not keen on pumpkin.
(Future posts maybe slow as I'll be writing from an internet cafe in France. And having a latte. And a croissant.)