Pumpkin gnocchi with sage
To celebrate the arrival of autumn, I'm revisiting traditional gnocchi with a gourmet pumpkin-based version. With a sage-scented butter and a touch of ricotta to balance the dish, these little cuties are perfect for a comforting autumn meal.
Ingredients
For approx. 40 gnocchi:
400g. squash (pumpkin or butternut)
200g. flour
50g. grated Parmesan cheese
nutmeg
salt
pepper
For butter:
40g. butter
20 sage leaves
For the presentation:
80g. ricotta cheese
salt
pepper
parmesan
Preparation
Peel the pumpkin and cut into small pieces. Boil or steam for 15 minutes, then blend until smooth. Leave to cool. Meanwhile, place the flour, Parmesan, nutmeg, salt and pepper in a bowl. Then add the cooled pumpkin purée and mix quickly to form a soft dough.
Shaping
Sprinkle a little flour on your palms, then take small pieces of dough and shape them into balls by rolling them between your hands.
To give your gnocchi a pumpkin shape, use a piece of string: stretch it between your thumbs and press lightly on the balls to mark 8 sections.
Cooking
Plunge the gnocchi into boiling salted water and cook for about 5 minutes, until they rise to the surface. Drain with a skimmer and serve immediately.
Sage butter
While the gnocchi are cooking, melt the butter in a frying pan over medium heat. Add the washed sage leaves and simmer for 5 minutes.
The presentation
Disposez les gnocchis dans une assiette, nappez-les de beurre infusé à la sauge et ajoutez une touche de ricotta. Décorez avec quelques feuilles de sauge supplémentaires, saupoudrez de parmesan et assaisonnez.
