Ingredients
400g floury potatoes, like Russets (about 2 medium-sized potatoes)
400g pumpkin puree
350g ‘00’ flour
1 egg
2 tsp. Cardigan | Pumpkin Pie Spice
1 tsp. salt
Roasted Garlic & Browned Sage Butter Sauce
0.5 cup (1 stick) butter
1 bunch fresh sage
1-2 cloves roasted garlic*
Salt & pepper to taste
For Serving
Fried sage leaves
Parmesan cheese
Balsamic vinegar
Flaked sea salt
Toasted pine nuts (optional)
Preparation
For the gnocchi: Bring water to a boil in a large stock pot. Cook potatoes, whole with their skins still on, for about 25-30 minutes or until fork tender. Remove from water and peel as soon as they are cool enough to handle but still warm. Rinse out the pot and fill with water again, bringing to a boil for when the gnocchi are ready.
Mash through a potato ricer and allow to cool. Mix in pumpkin puree, egg, Cardigan | Pumpkin Pie Spice, and salt, then set aside. In a large bowl, add the flour and make a well in the center. Pour in potato-pumpkin mixture, gently incorporating the wet ingredients until combined.
Place dough on a lightly floured work surface and cut into 8 equally-sized portions. Roll each into 1" thick ropes, and cut at 1" intervals into small pieces. Set finished gnocchi on a floured, parchment line sheet tray until ready to boil.
For the sauce: Melt butter in a medium pan over medium heat and add fresh sage leaves. Mix in mashed roasted garlic cloves until combined with the sauce. Allow sage to fry and butter to cook until solids have browned to a golden color. Remove sage and drain on a paper towel, set aside for serving. Season sauce with salt and pepper to taste.
Bring a large pot of water to boil with a handful of salt. Gently drop the gnocchi into the water and allow to cook until they rise to the surface, which only takes a couple of minutes. Carefully remove the gnocchi from the water and transfer directly into the sauce. Toss to coat and serve three to a plate with fried sage, freshly grates Parmesan cheese, a drizzle of balsamic vinegar, and a sprinkle of flaked sea salt. Enjoy!
*To make the roasted garlic: Cut the tips off a whole head of garlic and place on a sheet of foil. Season with olive oil and a pinch of salt and wrap completely with foil. Place in a 400 F oven, cut side up, for 35-40 minutes or until softened and lightly browned. Remove cloves from their skins and store in oil or mashed into a paste in the refrigerator. You can also freeze any leftover in an ice cube tray for use in recipes on the fly!
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