Pumpkin Gnocchi with Sage Brown Butter
- Yield: 4 1x
- 1 large Idaho potato (about 8 oz.), baked and cooled
- 1 large egg, beaten
- 1/2 cup parmigiano Reggiano
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 tsp. grated nutmeg
- 1 tsp. salt
- 1 to 2 tbsp. water, as needed
- 6 tbsp. butter
- 16 sage leaves
- Place a large pot of salted water over high heat and bring it to a boil.
- If you have a ricer, peel the potato and pass it through the ricer. If you don’t have a ricer, cut the skin-on potato in half, and run the cooked side over the holes of a box grater, discarding the skin when all of the flesh has been grated.
- To the potato, add the egg, pumpkin, flour, nutmeg, salt and pepper. Blend the mixture with a fork, stirring it just until combined. If there’s not enough liquid to hydrate all of the flour, add a few splashes of water as needed.
- Lightly dust a work surface with flour and turn the dough out onto it.
- Cut the dough into six portions. Working with one portion at a time, gently roll the dough into a log that is about 3/4-inch thick. Using a sharp knife, cut the dough into gnocchi that are about 1-inch long.
- Transfer the cut gnocchi to a baking sheet and continue rolling out and cutting the remaining dough.
- Working in batches as needed, boil the gnocchi until they are cooked through and begin to float, about 3 minutes. Remove the cooked gnocchi from the water with a slotted spoon or spider and reserve.
- When all of the gnocchi are almost done boiling, place a large saute pan over medium-high heat with the butter and the sage. Cook the butter, swirling the pan occasionally, until it begins to brown on the bottom and smells nutty, 2-4 minutes (keep an eye on it as it will go from browned to burnt very quickly).
- Remove the butter from the heat and immediately add the gnocchi to the pan. Gently toss the gnocchi in the brown butter and season them with salt and pepper.
- Serve immediately with the crispy sage leaves and a drizzle of any butter that may be left in the pan. Garnish with parmesan.
To bake the potato, pierce it with a fork and bake it at 400 F until tender, about 45 minutes. You can also use a microwave, cooking it for approximately 6 minutes until tender. Let the baked potato cool before preparing the gnocchi dough.