Pumpkin gnocchi
Pumpkin gnocchi is pillowy soft, sage and butter fried pumpkin flavored delicious pasta to serve on a chilly Fall night.
Servings 4 - 6 servings
Calories 154kcal
Ingredients
- 200 gms Pumpkin puree 8 oz, (1/2 of 15 oz tin)
- 2 Potatoes
- 4 tbsp All purpose flour or as much as needed
- 1 Egg
- 10 leaves Sage
- 2 tbsp Butter unsalted
- 2 tbsp Parmesan cheese
- Salt to taste
- Pepper to taste
- 5 Kale leaves
- 4 sprigs Rosemary
Instructions
- Steam the potatoes until well cooked in the instant pot on the trivet. When it is still warm remove the peel well mash it well. to this add the pumpkin purée make a well in the middle add the egg beat it well mix everything together adding salt. Add all purpose flour 1 tablespoon at a time mix everything together just until the dough comes together. Add flour just to remove the stickiness and help in shaping.
- Divide the dough into two equal parts keep one covered while you work on the other. Make small balls and and with the help of a skewer make ridges on the ball to shape it like a pumpkin as seen in the video. Break the Rosemary sprigs to small pieces and insert to look like stems
- Bring a large pot of water to rolling boil gently add a small batch of the shaped pumpkins into the water. Stir gently with the ladle so it does not stick to the bottom. When the gnocchis rise to the surface give it 2 to 3 minutes to cook use a slotted spoon and remove it onto a paper towel.
- in the same water blanch the tough kale leaves to soften it a bit if you wish.
- In the heavy bottom pan melt the butter and add the sage leaves into it when that crisps up remove add the cooked gnocchi arranged on a single layer so the bottom gets a chance to crisp up. Do not disturb for a few minutes then turn each one gently give it a few minutes to get butter coated.
- Sprinkle some freshly crushed pepper and grated Parmesan cheese.
Notes
- Over cooked gnocchi will loose its softness.
- If you think shaping gnocchi is too much of a hassle go with regular pillow shaped ones and follow rest of the recipe. It will still taste awesome.
- While putting the gnocchi into boiling water it can settle on the bottom and stick to the bottom of the pan. Remember to stir as soon as you put the gnocchi.
- For best results use a non stick pan while butter frying the gnocchis. Do not stir too much as this prevents crisping and browning.