Pumpkin gnocchi with sage
With the arrival of autumn, it's hard to resist revisiting classics and adapting them to the flavors of the season. And gnocchi lend themselves perfectly to this game. By replacing the potato with squash, we obtain slightly sweet, melt-in-the-mouth gnocchi, with a pretty golden hue reminiscent of autumnal tones. Accompanied by 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
Start by peeling the squash and cutting it into small, even pieces. Cook in boiling or steaming water for about 15 minutes, until tender. Once cooked, blend the squash into a smooth purée. Allow to cool completely before continuing, as this will make the dough easier to work with.
While the purée is cooling, prepare the dry mixture: in a large bowl, pour in the flour, add the grated Parmesan, a pinch of nutmeg and salt and pepper to taste. Once the purée has cooled, stir it into the dry mixture. Work the mixture quickly by hand or with a spatula to form a supple, homogeneous dough, without manipulating it too much to prevent it from becoming sticky.
Shaping
Dust your hands with a little flour to prevent the dough from sticking. Take a small portion of dough, about the size of a walnut, and gently roll it between your palms to form a smooth ball. If the dough is a little sticky, feel free to add a light pinch of flour, but not too much either, to preserve the soft texture of the gnocchi. Place the balls on a sheet of baking paper.
To give your gnocchi the shape of a small squash, use a piece of kitchen string. Stretch it between your thumbs and, using light pressure, gently mark the surface of each ball to create 8 regular sections. Be careful not to press too hard, so as not to crush the gnocchi. Repeat for each ball.
Cooking
Heat a large pot of salted water until boiling. Carefully immerse the gnocchi in the water, avoiding overcrowding the pan so that they have enough room. Leave to cook for around 5 minutes: you'll know they're ready when they rise to the surface. Once they float, gently skim them off with a skimmer to avoid damaging them. Drain quickly, then serve immediately.
Sage butter
While the gnocchi are cooking, melt the butter in a frying pan over medium heat. As soon as it has melted, add the washed sage leaves. Leave to simmer gently for around 5 minutes, until the butter has absorbed the aromas of the sage and turned a light golden brown.
The presentation
Once the gnocchi are cooked, arrange them attractively on a plate and coat with sage-infused butter. Add a touch of creamy ricotta, then decorate with a few fresh sage leaves for a nice contrast. Sprinkle with grated Parmesan and season to taste with a little salt and pepper.
