Blogger Banya: Pumpkin Gnocchi in Brown Butter & Crispy Sage

If you read my post on Experimenting with Indigenous Produce with Godrej Nature’s Basket and my new series ‘My Pantry‘ you will already know about my love for ingredients and the sheer joy I experience will mixing and matching flavours. So, when Local Banya – an online portal that delivers grocery right at your doorstep across Mumbai, approached me to be the Blogger Banya of the Month, I was rather kicked about it. So I was given a coupon to shop for a certain value of ingredients and I could create recipes out of those ingredients. The posts would then be up on their blog. If you follow me on Facebook and Twitter, you’ll know what I’m talking about. If not, check the blog here.

Anyway, so as the Blogger Banya, I went through all the ingredients available to me and slowly a menu formed in my head. So, I made Emmenthal Stuffed Grilled Mushrooms and Pumpkin Gnocchi. Today, I am reproducing the Pumpkin Gnocchi recipe here. Pillowy soft bites of pasta made of potato, flour, egg and pumpkin puree tossed in brown butter and crispy sage.

The method is easy and the only trick is to have a light touch and mix together the ingredients for the dough with a fork till it is just blended. You will require a lot of flour for dusting so don’t think it is too much! Pumpkin and Sage are classic combinations – as are pumpkin and nutmeg. Together it is a brilliant result.

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Pumpkin Gnocchi in Brown Butter with Crispy Sage

Carbs in a delicious buttery sauce...

Course

main course

Cuisine

Italian

Prep Time

30 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 250 gm potato
• 1 large egg whisked
• 1 cup pumpkin puree
• 1.5 cups all purpose flour plus more for dusting
• 1/2 tsp nutmeg grated
• 3/4 tsp salt
• 1/2 tsp black pepper ground
• 1 to 2 tbsp water as required
• 6 tbsp butter
• 16 sage leaves

Course main course Cuisine Italian Prep Time 30 minutes Cook Time 20 minutes Servings people Ingredients 250 gm potato 1 large egg whisked 1 cup pumpkin puree 1.5 cups all purpose flour plus more for dusting 1/2 tsp nutmeg grated 3/4 tsp salt 1/2 tsp black pepper ground 1 to 2 tbsp water as required 6 tbsp butter 16 sage leaves

Instructions

1. Wash, scrub and prick the potatoes with a fork. Put them into an oven at 200 C for 45 minutes to bake well.
2. Once the potatoes are done, cool them completely.
3. For the pumpkin puree, chop up 200 gm pumpkin into pieces, peel and boil in water for 20 minutes, till soft.
4. Using a hand blender, puree the pumpkin pieces and let cool.
5. Once the potatoes are cooled, halve them and grate them on a box grater.
6. Put some water to boil on the gas.
7. Mix the pumpkin puree into the grated potato with salt, pepper, nutmeg and egg. Put in the flour and mix well with a fork till just combined.
8. In case you feel that the dough is too wet, add some flour. Or, if it is too dry, just a few splashes of water.
9. Now, dust the kitchen surface or board with flour and dump the dough on. Cut the dough into strips and dust again.
10. Take each strip out and roll with a light hand. Cut out xbd inch pieces and set aside on another board with flour.
11. Add the pieces to the water u2013 donu2019t crowd it too much. Once the gnocchi is cooked, it will float on the water. Take it out and drain.
12. When your last batch is boiling put in the butter and sage in a sauce pan on medium heat.
13. After a few minutes, the butter will begin to brown. The moment it does, take the pan off the heat and add the drained gnocchi. Toss well and add a little salt and pepper to season. Serve warm as a side dish!
14. Tip: You can make the gnocchi before hand and freeze till required further.
15. The dish can also be made in a tomato basil sauce or any other Italian sauce.

    

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