Pumpkin gnocchi with sage butter

Pumpkin gnocchi with sage butter

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
600g butternut pumpkin, quartered and seeded, skin left on
400g potatoes such as desiree or nicola, unpeeled
150g plain flour, for dusting
sea salt and ground white pepper
shaved parmesan, to serve

Browned sage butter

Quantity Ingredient
150g butter
1 small handful sage

Method

  1. Preheat the oven to 180°C.
  2. Put the pumpkin on a baking tray and roast in the oven for 45 minutes, or until tender but not browned.
  3. Meanwhile steam the potatoes, whole and unpeeled, for 20–25 minutes or until tender when tested with a skewer. Peel the potatoes while still hot and mash. Press the mash through a sieve or fine strainer into a large bowl, using the back of a spoon to push it through.
  4. Line a baking tray with clean paper towel and lightly dust with some extra flour.
  5. Scrape the pumpkin flesh off the skin, add to the potato and stir to combine. Add the flour and mix until just combined. Season with salt and white pepper. Turn out onto a clean, lightly floured work surface. Divide into quarters and roll into lengths 2 cm thick. Cut into 3 cm pieces and place on the prepared tray.
  6. Bring a large saucepan of salted water to the boil. Cook the gnocchi in batches for 3–4 minutes or until they oat to the surface. Remove using a slotted spoon and set aside on a tray, while you cook the remaining gnocchi.
  7. To make the sage butter, preheat a large frying pan over medium heat. Add the butter and cook for 3–5 minutes, until it foams and turns nut-brown. Add the sage and swirl to coat.
  8. Drain the gnocchi of excess water and add to the sage butter. Toss to coat. Serve topped with shaved parmesan.
Tags:
Great
Pub
Food
Rachael
Lane
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