Pumpkin Gnocchi with Crème Fraîche–Sage Sauce

Name: Pumpkin Gnocchi with Crème Fraîche–Sage Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 118 milliliters crème fraîche; 2 teaspoons packed dark brown sugar; 2 larges egg yolks; 355 milliliters all-purpose flour, plus more as needed; 2 teaspoons finely chopped fresh sage leaves; 2 teaspoons kosher salt, plus more as needed; 0 teaspoons freshly grated nutmeg; 59 milliliters finely grated Parmesan cheese; 237 milliliters pumpkin purée (not pie filling); 59 milliliters roasted, salted hazelnuts, coarsely chopped; 237 milliliters whole-milk ricotta cheese; 4 Tbsps unsalted butter (1/2 stick); 4 servings Freshly ground white pepper

Pumpkin Gnocchi with Crème Fraîche–Sage Sauce might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 477 calories, 16g of protein, and 22g of fat each. If you have pepper, parmesan cheese, brown sugar, and a few other ingredients on hand, you can make it. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Line a baking sheet with parchment paper and lightly dust it with flour; set aside. Bring a large pot of generously salted water to a boil over high heat. (Do not heat the water if you plan to freeze the gnocchi.)

Ingredients you will need

Gnocchi

All Purpose Flour

Water

Equipment you will use

Baking Paper

Baking Sheet

Pot

Place the ricotta in a fine-mesh strainer over a large bowl. Use a rubber spatula or spoon to smash and push the ricotta through the strainer (this will take a little effort), making sure to scrape the underside of the strainer.

Ingredients you will need

Ricotta Cheese

Equipment you will use

Sieve

Spatula

Bowl

Add the pumpkin, egg yolks, measured salt, brown sugar, and nutmeg, season with a few pinches of white pepper, and stir to combine.

Ingredients you will need

White Pepper

Brown Sugar

Egg Yolk

Pumpkin

Nutmeg

Salt

Add the measured flour and mix until the dough just comes together. (It will be very soft and slightly sticky, but don’t overwork it or the dough will become tough and heavy.)Generously flour a work surface and turn out the dough. Pat it into a rough rectangle and cut it into 4 equal pieces. Gently roll 1 piece into an even rope about 3/4 inch in diameter, flouring the surface as needed. (Remember to be gentle or the gnocchi will turn out tough.)

Ingredients you will need

Gnocchi

Dough

All Purpose Flour

Roll

Cut the rope into 3/4-inch pieces. (As an optional step, you can form ridges on each gnocchi: Lightly flour your forefinger, your thumb, and the tines of a salad fork. Using your thumb, lightly press the cut side of the gnocchi into the back of the fork tines, then sort of roll/flick it off with your forefinger; your thumb will leave a concave impression in the gnocchi that’s handy for holding sauce. Check out this CHOW video to see what we’re talking about.)

Ingredients you will need

Gnocchi

All Purpose Flour

Sauce

Roll

Place the gnocchi on the prepared baking sheet. Repeat rolling and cutting the remaining 3 dough pieces.Line a second baking sheet with parchment paper and set aside.

Ingredients you will need

Gnocchi

Dough

Equipment you will use

Baking Paper

Baking Sheet

Add a third of the gnocchi to the boiling water and cook until they float, about 2 to 3 minutes, then let them cook about 30 seconds to 1 minute more so they’re just cooked through (test by cutting 1 in half).

Ingredients you will need

Gnocchi

Water

Remove with a slotted spoon, blotting excess water from the bottom of the spoon with paper towels or a clean kitchen towel, and transfer to the second prepared baking sheet. Repeat cooking the remaining gnocchi in 2 more batches. Reserve 1/2 cup of the cooking water and set it aside. Set aside a large bowl.Melt 2 tablespoons of the butter in a large frying pan over medium-high heat until foaming.

Ingredients you will need

Gnocchi

Butter

Water

Equipment you will use

Kitchen Towels

Slotted Spoon

Baking Sheet

Paper Towels

Frying Pan

Bowl

Add 1 teaspoon of the sage and half of the gnocchi and cook, shaking the pan often, until the gnocchi are browned, about 3 minutes.

Ingredients you will need

Gnocchi

Sage

Equipment you will use

Frying Pan

Transfer with the slotted spoon to the reserved large bowl. Repeat with the remaining butter, sage, and gnocchi.Reduce the heat to medium low, add the reserved gnocchi cooking water and the crème fraîche and whisk to combine. Cook, whisking occasionally, until slightly reduced, about 3 minutes. Season with salt and black pepper, add the browned gnocchi and Parmesan, and toss to coat.

Ingredients you will need

Salt And Pepper