pumpkin gnocchi with sage butter sauce
INGREDIENTS
Pumpkin
Gnocchi:
·
1 medium-large
russet baking potato
·
1 cup pumpkin puree
·
1 egg
·
1 3/4 cups all purpose flour (more as needed)
·
1 teaspoon salt
Sage Butter Sauce:
·
a few sage leaves and a smashed
clove of garlic
·
1
tablespoon flour
·
1
tablespoon heavy whipping cream
·
1/2 cup starchy water (leftover from boiling the gnocchi)
INSTRUCTIONS
1.
Potato
Prep: Bake the potato
– see notes – and pull off the
skin. Let the potato rest for a while to cool down. Once it’s cool enough to
handle, grate it until you have about 1 1/2 cups of very fine potato shreds.
2.
Gnocchi
Dough: Mix potato shreds
with pumpkin puree. Measure flour onto a clean surface and put the
potato/pumpkin mixture in the center. Make a well and crack your egg into it.
Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your
hands, mix all ingredients into a dough. Don’t overmix. When it starts to come
together, form the dough into a mostly-smooth, rounded little loaf.
3.
Gnocchi
Prep: Cut off slices of the
mound and roll each one into a long rope. Cut the rope into bite sized pieces.
Place the gnocchi pieces on a plate (make sure they’ve got a little flour
coating so they don’t stick).
4.
Cooking
the Gnocchi: Bring a large
pot of water to boil. Add the gnocchi, carefully, one at a time, to the water.
You may need to work in batches. When the gnocchi rise to the top of the pot of
boiling water, immediately remove them with a slotted spoon. Set aside. Melt
your butter in a large nonstick skillet.
Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the
other side soft. Remove from pan and set aside to wait for saaaauce.
5.
Butter
Sauce: In the same pan, add
butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few
minutes over low heat. When the sage leaves are starting to get crispy, remove
from heat. Remove garlic as well. When it’s melted, add the flour and whisk.
Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a
sauce that is the consistency you want. Toss with gnocchi, top with sage leaves
and Parmesan, and BE HAPPY AND PROUD BECAUSE LOOK WHAT YOU MADE! Now pour
yourself a glass of wine and feast.
Source https://pinchofyum.com
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