RECIPE: Pumpkin Gnocchi in Sage Butter Sauce


6 cups fresh pumpkin, roasted with nutmeg and mashed

1 bag all-purpose flour

1 egg

4 tablespoons butter

1 bunch fresh sage (8 to 10 leaves)

Juice of ½ lemon

½ cup freshly grated Parmesan cheese

Salt and pepper to taste


For the gnocchi:

Sprinkle a handful of flour over a hard surface such as granite, marble or wood. When pumpkin has cooled, put it in a mound on floured surface. You want it to resemble a volcano, with a shallow hole on top. Crack egg into hole and sprinkle about ½ cup of flour onto pumpkin mound. Flour hands and begin working pumpkin, egg and flour together. Little by little add more flour (½ cup at a time) and knead. Continue adding flour and kneading until dough does not stick to your fingers. As soon as it doesn’t stick, stop kneading to avoid tough gnocchi. Cut 2-inch pieces from dough and roll into long, snake-like cylinders. Cut 1-inch, pillow-like pieces and set aside on floured surface. Boil water in a large pot with salt. Once boiling, lower to a soft boil. Carefully place gnocchi in water and stir to prevent from sticking to one another. Cover and cook on low for 2 minutes. All gnocchi should rise to top of water when done. Remove with slotted spoon and place in saucepan with sauce.


For the sauce:

Melt butter in saucepan and cook on medium-low heat until it looks golden brown. Add sage leaves and stir for about 1 minute. Remove from heat. Add lemon juice. Toss gnocchi in sauce with grated cheese. Season with salt and pepper to taste and serve.