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Pumpkin Gnocchi with Butter and Sage

Pumpkin Gnocchi with Butter and Sage

50 min

2

Ingridients

92 g butternut squash
67 g floury potatoes
1/3 egg yolk
1/6 teaspoon ground nutmeg
1/3 teaspoon salt
100 g all-purpose flour
2/3 tablespoon butter
2 sage leaves
1/6 teaspoon pepper

preparation

These pumpkin gnocchi with butter and sage are the autumn version of traditional Italian pasta.

Peel the butternut squash and cut it into cubes. Peel the potatoes and cube them as well. Steam for 20 minutes. Place in the bowl of a stand mixer fitted with a flex edge beater and mix on speed 2 for 2 minutes. Add the egg yolk, ground nutmeg, and 1/2 teaspoon of salt. Add one tablespoon of flour. Start mixing on speed 2, gradually adding the remaining flour. Mix for 2 minutes.
Transfer the dough onto a floured surface. Dust the top of the dough lightly with flour. Roll the dough into ropes about 1.5 cm in diameter, then cut into pieces about 3 cm long.
Dust a gnocchi board with flour and roll each piece over it with your thumb to create ridges. The thumb’s indentation forms a “pocket” for the sauce.
Bring a large pot of salted water to a boil. Drop in the gnocchi and cook for a few minutes. When they rise to the surface, they are done and ready to be drained.
Melt the butter in a pan. Add the sage leaves and the cooked gnocchi, tossing them in the butter. Season with salt and pepper.

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