Halloween is over, but that is by no means a reason to declare pumping season as being over too! Since this year fall lasts pretty long, regarding the weather, and it still is pretty warm, there still is some time for pumpkins to grow and plenty ways and occasions to enjoy them. I thought I’d get a little creative with the typical fall veggie and experiment with it.
And, as you can see, the mission was successful! 🙂 I know that if you are not a veggie lover, eating one and the same vegetable, just because it is in season, can get really boring really quickly. Because I want to avoid that, I always vary with the way I prepare them. Steam, bake, pan fry, eat them raw, just whatever I feel like. In order to give you some inspiration on what else to do with the star of fall I combined two of our favorite dishes; Pumpkin + Gnocchi to make this real good Pumpkin Gnocchi with sage butter.
I know that it sounds a little complicated to make, and to be honest it is not super quick BUT you can prepare them in large batches and freeze them. Just important to know is that if you freeze them, thaw them before pan frying because otherwise they will be crispy on the outside while they are not done on the inside, and not nice and soft!
I recommend using Hokkaido Pumpkin because I believe the consistency of it works best with this recipe. If you really do not like Hokkaido you can switch it out for any other of your desire you may need a little bit more flour then, depending on what you chose. Pumpkins are very nutritious as they are high in Vitamins especially Vitamin A! Also they contain a bunch of antioxidants and help boosting your immune system, which is great especially for the cold months!
The only other necessary ingredient in making the Gnocchi except for pumpkin is flour! The flour helps the pumpkin to get a gnocchi like texture and taste. It binds it together. I also added some spices to give it more flavor and a heartier note which transforms the into pure deliciousness!
Making the gnocchi is not too complicated, just a lot of work. First you have to cut and peel the pumpkin into smaller pieces. Best is about 4cm wide and 2 thick. I steamed my pumpkin because when boiling they soak up a lot of water which later would make the gnocchi squishy and not crispy. Another option would be to bake it in the oven until soft. You can test this by simply piecing through with a fork. If that works easily, it is done, if not, it’ll take a little more time! Depending on the size of your chunks it will take approximately 20-30 minutes.
After steaming, they are mashed and all the water needs to be squished out for the perfect results! Combine it with the flour and spices. When the dough is done you can cut off some small pieces, for them into gnocchi and place them on a plate. Let the finished ones chill in the fridge while preparing the rest.
The preparing after that is really easy. You just have to melt some butter with fresh sage in a pan until it gets brown. At this point, your kitchen will smell like heaven, so good. The sage works perfectly together with the pumpkin, it is just so good! Once it got a little brown, add the gnocchi and pan fry them for about 2 miuntes on each side. I know, this is not the traditional way to prepare gnocchi but it really is incredibly delicious. We do nto boil them in water because the Gnocchi are softer than usual gnocchi and would fall apart. If you really do not like the frying, you can add more flour until the dough is harder and then boil it.
To serve it top it with some more of that butter and a fresh burrata because you can never go wrong with burrata! Otherwise you can also add some freshly grated parmesan cheese, pecorino, or mozzarella.
If you do look for a different way to enjoy pumpkin, you will definitely like this recipe. It is such a great one to enjoy in fall.
If you decide to recreate it be sure to tag me with @uneptcuisiniere or #unepetitecuisiniere on Instagram and it would mean a lot to me if you would leave a rating here on the blog!
Bon appetit!
Katie
crispy Pumpkin Gnocchi with Browned Sage Butter
A great way to enjoy the star of fall in a different way. If you like Gnocchi and Pumpkin, this dish will be for you!
What you will need
For the Gnocchi
- 400 g Hokkaido Pumpkin
- 380 g Flour
- 1 TSP Cinnamon
- 1 tsp muskat
- 1 tsp paprika powder
- 1 tsp sea salt
- some more flour for forming
For the Preparing/ Garnish:
- 70 g Butter
- 1 handful Sage
- Burratta
- some pine nuts
How to
Thats how it works:
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Bring a large pot with water to a boil. Peel the pumpkin and cut it into about 3-4cm wide and 2cm thick pieces. Lay them into a steamer and add the steamer on top of the water. Let the pumpkin steam for 25 miuntes.
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After 25 miuntes the pumpkin should be soft. You can test this by piecing through it with a fork. If it goes through easily it is done. If you do not have a steamer, you can also boil or bake the pumpkin. Smash the pumpkin down with a fork. there will be some water at the bottom now and we want to get rid of that in order to mak our gnocchi moist and not smushy.
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Take a kitchen towel or a cheese cloth and add the smashed pumpkin into it. Gently sqish it so some more water will come out. Once all the excess water is out, return the pumpkin into a bowl. Add the flour little by little, mixing through continuosly until a dough is formed. If you feeel like you have a good dough without adding all of the flour, leave some out, and if you feel like you do need more, add some more.
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Once the dough is formed take a smaller piece of that and roll it out into a saussage form. Cut off 3cm large pieces of that and form them into gnocchi in your hands. Here you might need some more flour on your working place in order to not make the Gnocchi stick. Once you have formed them place them on a plate and store in the fridge while making the other ones.
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When all of them are done, melt the butter in a large pan and add the sage. Let the butter brown for about 1-2 miuntes. Then add the Gnocchi in and let them fry for about 2 miuntes on each side.
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Add them onto the plates and top with some more butter. Cut uo the burratta and add it on top as well. To finish it off sprinkle some pine nuts and serve!
Enjoy!
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