Pumpkin Gnocchi in Sage Butter

Name: Pumpkin Gnocchi in Sage Butter
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters butter, cubed; 237 milliliters canned pumpkin; 355 milliliters all-purpose flour; 4 fresh sage leaves, thinly sliced; 1 garlic clove, minced; 0 teaspoons ground nutmeg; 0 teaspoons pepper; 0 teaspoons salt; 6 liters water

Pumpkin Gnocchi in Sage Butter requires around 35 minutes from start to finish. This lacto ovo vegetarian recipe serves 4. One portion of this dish contains roughly 6g of protein, 24g of fat, and a total of 397 calories. 143 people found this recipe to be tasty and satisfying. It works well as a Mediterranean hor d'oeuvre. If you have salt, garlic clove, flour, and a few other ingredients on hand, you can make it.

Instructions

In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough.

Ingredients you will need

Pumpkin

Nutmeg

Pepper

Dough

All Purpose Flour

Salt

Equipment you will use

Bowl

Let rest for 10 minutes.

Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.

Ingredients you will need

Dough

Roll

In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Dutch Oven

Remove with a slotted spoon; keep warm.

Equipment you will use

Slotted Spoon

In a large heavy saucepan, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the sage, garlic and gnocchi; stir to coat.

Ingredients you will need

Gnocchi

Garlic

Sage

Equipment

Ingredients

Servings:

118milliliters

butter, cubed 237milliliters

canned pumpkin 355milliliters

all-purpose flour 4

fresh sage leaves, thinly sliced 1

garlic clove, minced 0teaspoons

ground nutmeg 0teaspoons

pepper 0teaspoons

salt 6liters

water

Recommended wine: Chianti, Verdicchio, Trebbiano

Gnocchi works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Bibbiano Chianti Classico Riserva with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Bibbiano Chianti Classico Riserva

A well-balanced, flavorful wine that is especially good for the vintage. It offers attractive red cherries and berries and spicy, garrigue and lapsang suchong smoky tea notes on the nose and palate. It has a silky attack, a well-balanced palate and a persistent finish.