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Pumpkin Gnocchi with a Brown Butter Sauce, Crisped Sage and Shaved Parmigia

1 1/2

pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins

until, tender

1/2

cup

pumpkin puree

1/4

cup

finely grated Parmesan cheese

1

egg

1/4

teaspoon

cinnamon

Pinch, allspice

1

teaspoon

salt

Freshly, ground black pepper

1 1/2

to 2 cups flour

Salted, water

1/2

pound

unsalted butter

2

tablespoons

fresh sage leaves, minced

1/2

cup

shaved Parmesan cheese

1

Allow the cooked potatoes to cool slightly, then carefully peel while

2

holding potato with a kitchen mitt. While still hot, puree potatoes

3

through a ricer or food mill into a large mixing bowl and allow to cool

4

completely before proceeding. Add the pumpkin puree, cheese, egg,

5

cinnamon, allspice, salt and pepper and mix well. Gradually add in enough

6

flour to form a smooth, slightly sticky dough. Briefly knead the dough to

7

incorporate the flour, being careful not to overwork.

8

Bring a large pot of salted water to a rolling boil.

9

Cut the dough into 6 equal pieces and place 1 piece on a lightly floured

10

work surface. Roll piece into a long rope, about 1/2-inch in diameter,

11

flouring lightly if needed. Slice the rope into pieces 1/2-inch wide.

12

Holding one piece at a time, roll the tines of a fork against the dough

13

until slight indentations are formed. Repeat with each piece of dough,

14

setting formed gnocchi on a floured kitchen towel or baking sheet.

15

Immediately add the gnocchi to the boiling water and continue cooking for

16

to 3 minutes once they have risen to the top. Remove the cooked gnocchi

17

with a slotted spoon or skimmer and set aside briefly while making the

18

sauce.

19

In a skillet over high heat add the butter when pan is very hot. Let

20

butter sit undisturbed until almost all melted and outside edges have

21

begun to caramelize. Quickly swirl the skillet and add minced sage. Let

22

cook for 30 seconds longer, season with salt and pepper to taste and add

23

gnocchi to skillet to toss with sauce and rewarm if necessary. Serve

24

immediately with shaved Parmesan cheese.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (10.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1202.79

Calories From Fat (40%)

479.35

% Daily Value

Total Fat 54.6g

84%

Saturated Fat 33.14g

166%

Cholesterol 184.91mg

62%

Sodium 970.75mg

40%

Potassium 336.36mg

10%

Total Carbohydrates 147.73g

49%

Fiber 6.4g

26%

Sugar 1.77g

 

Protein 29.08g

58%