This simple recipe for homemade gnocchi is a fantastic way to use up leftover pumpkin after Halloween. Mashed pumpkin replaces traditional potatoes, giving the gnocchi a beautiful golden color and a hint of sweetness. Combined with a sage butter sauce infused with lemon, this dish is perfect for chilly autumn evenings.
Ingredients:
For the Gnocchi:
- 1 small Hokkaido pumpkin (about 400 g of puree)
- 1 sweet potato (peeled and sliced into rounds)
- 5 cloves of garlic
- 60 g grated Parmesan
- 10 g cornstarch
- 1 whole egg
- 300 g all-purpose flour (plus extra for dusting)
For the Sage Lemon Butter Sauce:
- 100 g unsalted butter
- 10 fresh sage leaves
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions:
1. Preparing the Pumpkin, Sweet Potato, and Garlic:
- Preheat the oven to 200 °C (400 °F).
- Cut the Hokkaido pumpkin and sweet potato in half, remove the seeds, and place them on a baking sheet, drizzling with olive oil.
- Add the unpeeled garlic cloves to the baking sheet.
- Roast for 25–30 minutes until the pumpkin and sweet potato are soft. Once cooled, mash the pumpkin into a puree and allow it to cool completely. Squeeze the garlic out of its skins and set aside.
2. Making the Gnocchi Dough:
- In a bowl, mix the pumpkin puree, squeezed garlic, grated Parmesan, cornstarch, and the egg.
- Gradually add the flour until you achieve a soft dough. If needed, add a little more flour.
3. Shaping the Gnocchi:
- On a lightly floured surface, roll the dough into long ropes, about 1 cm thick.
- Cut them into pieces about 2 cm long and gently roll each piece on a fork to create the classic gnocchi shape.
4. Cooking the Gnocchi:
- In a large pot, bring salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2–3 minutes). Remove and set aside.
5. Preparing the Sage Lemon Butter Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the sage leaves and cook until the butter is bubbling and the sage is crispy (about 2–3 minutes).
- Stir in the lemon zest and lemon juice, and season with salt and pepper to taste. Remove from heat.
6. Combining:
- Add the cooked gnocchi to the skillet with the sage lemon butter sauce, gently tossing to coat the gnocchi in the sauce.
7. Serving:
- Serve immediately, optionally topped with extra Parmesan and fresh sage or parsley.