Pumpkin Sage Gnocchi with Brown Butter Sauce
Recipe Introduction: Pumpkin & Sage Gnocchi Bliss!
Fancy diving into something utterly delicious? Ever wondered what to make with leftover pumpkin after carving your masterpiece jack-o'-lantern? This recipe is your answer! Get ready for Pumpkin & Sage Gnocchi with a glorious brown butter sage sauce .
It's a hug in a bowl, autumn edition!
This recipe has Italian roots but is also intrinsically linked to the british autumn season with the beautiful squashes available.
It's a fairly simple recipe for a mid-week meal. You will have around 4 servings.
A Taste of Autumnal Magic
This dish is autumnal comfort food recipes at its finest. It's seriously satisfying and full of goodness. One of the main benefits is the dose of beta carotene from the pumpkin.
Perfect for a chilly evening when you fancy something special. Honestly, what makes this recipe shine is the combination of the sweet pumpkin, earthy sage, and that nutty brown butter.
Pumpkin Power
This recipe is my way of tackling the seasonal dilemma of leftover pumpkin. Now you know what to cook with leftover pumpkin ! You could use shop bought gnocchi, but making your own is next level.
It's softer, pillowy, and totally worth the tiny bit of effort. Have you ever tried making a pumpkin gnocchi recipe ? This recipe will have you converted!.
Don't worry if you don't have fresh pumpkin just yet, you can also look for leftover pumpkin puree recipes .
Get Ready for Gnocchi Goodness
Alright, let's talk about the ingredients. Don't be scared by the list. Most of it is cupboard staples and some delicious sage butter pasta .
We're using basic stuff to make something amazing. Time to whip up some magic with this easy gnocchi recipe ! Trust me, this easy autumn dinners dish will become a firm favourite.
Right, let's dive into what you need to make this banging Pumpkin & Sage Gnocchi with Brown Butter Sauce . Honestly, most of it's pretty standard, but a few bits are key for getting that proper restaurant quality finish.
Plus, we need to figure out what to make with leftover pumpkin!
Ingredients & Equipment
Main Ingredients
1 lb (450g) Russet potatoes: Go for firm, smooth ones. No sprouty business!
1 cup (240ml) Pumpkin puree: Leftover is ace! Make sure it is not pumpkin pie filling though.
1 large egg: Free range if you can, they just taste better, don't they?
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups (180g) All-purpose flour, plus extra for dusting
1/2 cup (113g) Unsalted butter: The good stuff!
1/4 cup fresh sage leaves: Fresh is essential.
1/4 cup grated Parmesan cheese: Plus more for serving, because why not?
If you end up having leftover pumpkin puree recipes after this, honestly you could make pumpkin pie, or use what to cook with leftover pumpkin in soups.
Seasoning Notes
Sage and nutmeg are the autumnal dream team. Don't skimp! For a bit of extra zing, a pinch of cayenne in the brown butter sage sauce is brilliant.
No fresh sage? A teaspoon of dried will do in a pinch, but fresh is always best for that sage butter pasta .
Equipment Needed
- Potato ricer: Honestly, this is a game changer.
- Large pot: For boiling spuds and gnocchi.
- Slotted spoon: To rescue those little gnocchi dumplings.
- Large skillet: For that dreamy brown butter sauce.
- Baking sheet lined with parchment paper: Stops the gnocchi from sticking.
- Pastry scraper: Not essential, but handy for wrangling the dough.
Don't have a ricer? A food mill works, or mash really well. Lacking a baking sheet? A plate works for the short term.
Seriously, this easy gnocchi recipe is easier than you think. Before you know it, you'll be whipping up this autumnal comfort food recipes regularly.
No more wondering about pumpkin puree ideas . And think of all the delicious gnocchi variations you can try later.
Right, let's dive into making some proper Pumpkin & Sage Gnocchi with Brown Butter Sauce ! Don't be intimidated. It's easier than it looks, honestly.
You know, autumnal comfort food recipes are my absolute favourite.
Cooking Gnocchi: My Foolproof Method
Prep Steps: Get Your Ducks in a Row
First things first, mise en place is your best mate. Chop your sage, measure out your pumpkin, the works. Having everything ready saves so much time.
Trust me. Safety wise, watch out for steam when you're handling the hot potatoes. Burnt fingers are no fun.
- Essential mise en place: Peel and quarter your potatoes. Chop your fresh sage leaves. Measure out the pumpkin puree. Grate your Parmesan cheese. Having everything prepped and ready will make the cooking process much smoother and more enjoyable.
- Time saving organization tips: Batch prep. Cook the potatoes ahead of time and store them in the fridge. Prepare the sauce just before serving to maintain its freshness.
- Safety reminders: Use oven mitts when handling hot potatoes to avoid burns. Be careful when adding ingredients to hot oil, as it may splatter.
step-by-step: Gnocchi Glory Awaits!
- Boil your potatoes until fork tender.
- Rice them while they're hot . This is key .
- Mix the riced potatoes with 1 cup pumpkin puree , 1 egg , nutmeg, salt, and pepper.
- Gradually add 1 1/2 cups flour until just combined. Don't overmix!
- Roll the dough into ropes, cut into pieces, and optionally ridge them.
- Cook in boiling salted water until they float, then cook 1-2 more minutes.
- Melt 1/2 cup butter until brown and nutty. Watch it carefully; it burns fast!
- Add 1/4 cup sage to the butter, then toss in the gnocchi.
When the gnocchi float, they are almost done. Look for a slight plumpness as a visual cue. The perfect internal temperature isn't really a thing here, but you want them cooked through, not doughy.
Pro Tips: Secret Gnocchi Ninja Skills
- Don't overwork the dough, or you'll end up with tough gnocchi.
- Brown butter goes from golden to burnt in seconds. Keep a close eye.
- Leftover pumpkin puree recipes are surprisingly versatile! You can also use it in breads, muffins, or even smoothies. Speaking of what to cook with leftover pumpkin, it also freezes well for future gnocchi adventures.
Honestly, learning how to make the perfect pumpkin and sage gnocchi changed my autumn dinner game. Now, what to make with leftover ingredients is rarely an issue, particularly as many people are making use of pumpkin puree ideas ! Give it a bash; you won't regret it.
Recipe Notes: Nailing That Pumpkin & Sage Gnocchi!
Right, let's dive into some handy dandy tips for this pumpkin gnocchi recipe . Honestly, even the best recipes can be a bit.
.. temperamental. Here are a few pointers to help you dodge any culinary curveballs.
Serving Suggestions: Ace the Presentation
Fancy pants time! For plating, think rustic charm. A swirl of the brown butter sage sauce on a warm plate, topped with a generous pile of gnocchi, works a treat.
A sprinkle of extra Parmesan and a fresh sage leaf? Chef's kiss . As for sides, a simple green salad cuts through the richness beautifully.
For drinks, a crisp Pinot Grigio or even a sparkling cider would be lovely.
Storage Tips: Keepin' it Fresh
Got leftovers? You're in luck! Cooked gnocchi will keep in the fridge for up to 3 days in an airtight container.
To reheat, just toss them in a pan with a little bit of butter or oil until warmed through. Freezing? You can, but it's not ideal.
The texture can change a bit. If you must, freeze them uncooked on a baking sheet first, then transfer to a freezer bag.
Cook straight from frozen.
Variations: Making it Your Own
Feeling adventurous? Let's get creative with some gnocchi variations ! If you're gluten-free, swap regular flour for a gluten-free blend.
I've done it, and it works a charm. Want a vegan version? Applesauce steps in for the egg, and vegan butter and Parmesan do the trick! And for a festive twist, try roasting some butternut squash and swapping it in for some of the pumpkin! What to make with leftover squash? Roasted squash gnocchi, obviously.
Nutrition Basics: Goodness in Every Bite
Okay, let's keep it real: this isn't exactly health food. But! Pumpkin is packed with Vitamin A, and sage has anti inflammatory properties.
Plus, it's all about balance, innit? You're getting a decent dose of carbs, some protein, and a bit of healthy fat from the butter.
Everything in moderation, my friend. You can always add more pumpkin or some leafy greens on the side for an extra health kick.
So, there you have it! Some extra nuggets of wisdom to help you nail this easy gnocchi recipe . Don't be afraid to experiment and have fun with it! Honestly, cooking should be a joy, not a chore.
Now go on, whip up some autumnal comfort food recipes and impress your mates! Plus, if you have leftover sage, try my sage butter pasta - so simple! And if you are short on time easy autumn dinners can include this pumpkin and sage gnocchi.
Have you ever wondered what to cook with leftover pumpkin ? Here is your answer!. Let's not forget the leftover pumpkin puree recipes are useful in any time of the year but more in Autumn.
Also there are many pumpkin puree ideas . This recipe also fits in the easy autumn dinners category.
Frequently Asked Questions
I've got loads of leftover pumpkin puree! What to make with leftover puree besides this gnocchi?
Absolutely! Pumpkin puree is incredibly versatile. Think pumpkin bread, muffins, or even a creamy pumpkin soup. You could even stir a spoonful into your morning porridge or smoothie for a nutritional boost. Don't be afraid to experiment pumpkin's a pretty forgiving ingredient!
My gnocchi are falling apart when I cook them. What am I doing wrong?
Ah, the dreaded gnocchi crumble! The most likely culprit is too much flour. Remember to mix the dough until just combined overmixing develops the gluten and makes the gnocchi tough, but not enough flour makes them fall apart. Try adding flour a tablespoon at a time until you achieve the right consistency.
Also, make sure you are using starchy potatoes, like Russets.
Can I make the gnocchi dough ahead of time?
You certainly can, but with a slight caveat! Gnocchi dough is best used fresh, but you can prepare it a few hours in advance. Wrap the dough tightly in plastic wrap and refrigerate it. Bring it to room temperature for about 30 minutes before shaping and cooking.
This will help prevent the dough from becoming too sticky and hard to work with. This is because refrigerating the dough for a long time can cause it to dry out.
Is there anything I should know about storing the finished Pumpkin & Sage Gnocchi?
Absolutely! Cooked gnocchi is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter or olive oil, or even toss them into a pan with some leftover vegetables.
Avoid microwaving, as this can make them rubbery - nobody wants gnocchi that reminds them of a bouncy castle!
I want to make this, but I'm vegan! Any tips on how to adapt the recipe?
No worries, going vegan is easier than ever! Substitute the egg with 1/4 cup of applesauce. Use a good quality vegan butter for the brown butter sauce and a vegan Parmesan alternative. Be sure to check that the pasta itself doesn't have any hidden animal products. You'll have a delicious vegan gnocchi feast in no time!
Can I freeze the Pumpkin & Sage Gnocchi?
Yes, freezing gnocchi is a great way to enjoy them later! Spread the uncooked gnocchi in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer safe bag or container.
Cook them directly from frozen in boiling water they'll be ready in just a few minutes longer than fresh gnocchi. Remember to not overcook the gnocchi!
Pumpkin Sage Gnocchi With Brown Butter Sauce
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 18g |
| Fiber | 4g |
