Autumn Doll Pumpkin Gnocchi with Brown Butter Sage Sauce
Put an autumnal twist on traditional homemade gnocchi with this Autumn Doll Pumpkin Gnocchi with Brown Butter Sage Sauce. This specialty squash is available during the fall months and is incredibly unique thanks to its slightly dry texture when cooked. Paired with a simple brown butter sage sauce, this homemade gnocchi recipe is the perfect way to enjoy this seasonal squash.
Ingredients
For the Gnocchi:
- 300 grams russet potato cooked
- 300 grams Autumn Doll Pumpkin cooked
- 1 large egg
- 1 teaspoon sea salt divided
- 1/8 teaspoon ground nutmeg
- 250 to 350 grams all purpose flour *See Recipe Notes
For boiling the gnocchi:
- water
- 1 tablespoon sea salt
For the Brown Butter Sage Sauce:
- ½ cup salted butter
- 12 large sage leaves washed and dried
For Garnish:
- ½ cup grated Parmigiano Reggiano cheese
Instructions
To Cook the Potato and Squash:
- Preheat the oven to 425 degrees F. Line a large baking tray with parchment paper and set aside.
- Use a fork to pierce several holes all over the top, bottom and sides of the potato. Place on the baking tray.
- Use a sharp knife to carefully cut the squash in half. Use a spoon to remove the seeds. Leaving the skin on, place the squash cut-side up on the baking tray. Sprinkle evenly with ½ teaspoon of sea salt.
- Place in the centre of the oven and bake for 1 hour to 1 hour and 15 minutes. The squash and potato might finish cooking at different times, so check them at 1 hour. You will know they are done when a fork inserted into the squash and potato goes in smoothly.
- Once cooked, remove from the oven and let the squash and potato cool for 15 to 20 minutes, or until it is cool enough to handle. Do not let it cool off all the way, or else the gnocchi will not be as fluffy.
To Make and Shape the Dough:
- Cut the potato open using a paring knife and remove the skin. Break the potato apart into 3 to 4 pieces and press through a potato ricer into a large bowl until you have 300 grams of potato. If you don’t have a ricer, you can grate the potato on the fine side of a box grater-- just don’t burn yourself on the hot potato.
- Repeat this process for the squash, scooping the flesh off from the skin, and passing it through a ricer, until you have 300 grams of squash. Let the pumpkin and potato cool for 5 minutes.
- Once cooled slightly, add the egg, the remaining ½ teaspoon of sea salt, and the nutmeg to the bowl. Use a fork to incorporate the ingredients together.
- Add the flour and use the fork to mix the ingredients, scooping from the bottom upwards to keep the dough fluffy. You can use your hands near the end, but try not to press the dough together or compact it too much. Add additional flour as needed to achieve a dough that comes together but is not too sticky.
- Line a large baking tray with parchment paper and a light sprinkling of flour. Set aside.
- Divide the dough into quarters, then roll each quarter into a long rope on a lightly floured surface. Cut the gnocchi into 1 inch-sized pieces using a knife, then roll on a floured gnocchi board, if using. Place all the finished gnocchi on the floured baking tray and repeat this process for the rest of the dough.
To Make the Brown Butter Sage Sauce:
- Heat a large and shallow frying pan over medium heat. Add the butter and let it melt. Once melted, keep cooking over medium heat, stirring occasionally, until the butter turns a light golden brown, about 5 to 6 minutes.
- Add the sage and fry for 1 minute per side, or until the sage is crisp. Remove the sage from the pan and set aside. Reduce the heat to low until you are ready to add the gnocchi.
To Cook the Gnocchi:
- Bring a large pot of water to a boil over high heat. Once boiling, add the salt and the gnocchi. Cook over medium-high heat for 3 to 4 minutes until the gnocchi begin to float. Once floating, cook for an additional 1 to 2 minutes. Drain using a slotted spoon and place in the brown butter mixture.
- Fry the gnocchi over medium-high heat for 3 to 4 minutes per side until they are golden brown and slightly crispy. Place the gnocchi on a serving platter and garnish with a drizzle of brown butter, grated parmesan, and the sage leaves. Serve immediately and enjoy!
Notes
- You may need to add additional flour to the gnocchi depending on the moisture of the potato and pumpkin. Add extra flour as needed so that the dough is just slightly sticky.
Nutrition
Calories: 581kcalCarbohydrates: 68gProtein: 15gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 110mgSodium: 2733mgPotassium: 569mgFiber: 5gSugar: 3gVitamin A: 12539IUVitamin C: 7mgCalcium: 202mgIron: 5mg
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