Pumpkin Gnocchi with Sage Butter
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin (se)
- 190 g flour
- 35 g parmesan, rated
- pepper
- 100 g butter
- 2 tablespoon sage, fresh, chopped
- 35 g parmesan, (additional)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Grease a baking sheet and place the pumpkin cut into large pieces on it. Bake for an hour and a half, until very soft.
- Allow to cool a little, then scrape the meat off the shell without taking the hard parts and place in a large mixing bowl. Sift the flour into the bowl, add the parmesan and pepper and mix thoroughly. Knead for two minutes on a lightly floured work surface.
- Halve the dough and roll each half into a sausage about 40 centimeters long. Cut into 16 equal pieces. Roll each piece into an oval shape and press in with a floured fork.
- Bring a large saucepan of water to a boil. Add the gnocchi in portions to the water and cook until they rise to the surface, then cook for another three minutes. Drain and keep warm.
- Sage butter: melt butter in a saucepan, remove from heat and stir in sage. Set aside for five minutes and keep warm.
- For serving, divide the gnocchi on deep plates, drizzle with sage butter and sprinkle with the additional parmesan.
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