Northern Italian Pumpkin Gnocchi With Sage Butter |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This special you will find in the area of Trieste. It's easy and a simple dish, with exploding aroma... Ingredients:
750 g pumpkin (hokkaido or butternut, deseeded) |
200 g potatoes (cooked and mashed) |
100 g flour |
2 eggs |
100 g parmesan cheese (grated and split in two portions) |
3 -4 tablespoons butter |
2 tablespoons sage (roughly chopped) |
salt and pepper |
Directions:
1. Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
2. Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
3. Form dough to long rolls and cut into pieces (about 1,5 cm).
4. Bring salted water to a boil and cook gnocchi until they rise to the surface.
5. Melt butter in a pan and add sage. Let sage fry a bit.
6. Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).
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