Pumpkin Gnocchi Recipe Instructions

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

• 1 ½ cups pumpkin, cubed

• 1 tbsp. Extra virgin olive oil

• 1 egg yolk

• ¼ tsp. nutmeg

• 1/3 cup Grana Padano cheese,  very finely grated

• 1 ½ cups all-purpose flour, plus 1/3 cup for kneading

• 2 tsp. Sea salt

• 5 tbsp. Butter

• ¼ cup fresh sage leaves

• salt and pepper

Directions

1. Preheat the oven to 350.

2. In a bowl, toss the cubed pumpkin with olive oil, salt and pepper.

3. Arrange in a baking sheet, and bake until they’re tender and golden about 15 to 20 minutes.

4. Remove from the oven, let cool down to warm, and puree using a food processor.

5. In a bowl, mix 1 cup of the pumpkin puree with the Grana Padano cheese, egg yolk and nutmeg, until incorporated. Slowly add in the flour, mixing and forming a soft dough ball.

6. Working on a floured surface, cut the dough into equal pieces, then roll them out into ropes of about ½ inch thick. Add more flour as needed as you go along. Cut each rope into small pieces, about ½ inch wide.  They should resemble small, plump pillows.

7. Optional: using a fork dipped in flour, mark the gnocchi with the tines of the fork by rolling it and gently pressing down.

8. Transfer to a floured baking sheet.

9. Boil a large pot of salted water, and start adding the gnocchi, a few at a time, stirring once in a while. Once they rise to the surface, cook for an additional 30 seconds, then remove with a slotted spoon or skimmer. Set aside on a pan or large plate while you work on your sauce.

10. Heat a large saucepan until hot, then add the butter. Once the butter has melted completely, add the sage and stir. Leave it for about ½ minutes, until fragrant, then add the gnocchi and toss till golden. Serve with a good amount of grated Grana Padano.