Pumpkin gnocchi is a very tasty first course. An easy recipe, which is prepared with few ingredients and wants a dough preferably without potatoes. Taste freshly cooked pumpkin gnocchi, accompanied by a delicate dressing with butter and sage.
- 400g leftover pumpkin or butternut squash, peeled, seeded and cut into 2.5cm cubes
- 120g ricotta, drained
- 50g finely grated Parmesan, plus extra to serve
- 1 egg, lightly beaten
- 200g plain flour, plus extra to dust
- 60g salted butter
- 1 tsp oil
- 20 sage leaves
- Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 mins, or until very soft and tender.
- Using a potato masher, mash the steamed pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
- In a bowl or food processor, mix the pumpkin purée, ricotta, grated Parmesan, the egg, ¼ tsp salt and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.
- Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.
- Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
- Heat 15g butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Add 15g more butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
- Divide between serving plates. Season with a twist of black pepper and some shavings of Parmesan.