Pumpkin gnocchi is an Italian recipe that you can prepare ahead of time. You can keep them uncooked in the refrigerator for 24 hours. It is perfect for parties and dinners too because you can make as much as you want a day before without the hassle on the day itself.
You can be very creative with this dish by adding different types of cheese. I hear that truffle oil or fresh truffles make this recipe more fantastic than it already is.
One 3-pound butternut squash or pumpkin
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 large egg
1 3/4 cups grated Parmigiano-Reggiano
10 tablespoons unsalted butter
12 sage leaves
Preheat the oven to 400F. After, cut the squash or pumpkin into half. Scoop out the seeds and discard them. Place the squash on their sides on a baking sheet. Roast them for 25 minutes until soft. Remove from the oven and let it cool.
Once the squash is cool enough, scrape the meat from the skin and then place the squash meat on a sieve. Press it down with a spatula into a bowl.
Place 1 1/2 cup of squash puree to medium sized saucepan. Add water, salt and nutmeg. Place the saucepan over high heat and bring to a boil. Reduce the heat and gradually add a cup of flour and stir constantly until you form a large orange ball around 8-10 minutes. Remove from heat and fold in the egg and 1 1/2 cups of cheese.
Place the pumpkin mixture into a floured surface and let it cool. Add 1/2 a cup of flour and knead the dough to form a smoother ball. Divide the dough into 8 pieces. Roll them into 1/2 inch logs. Dust with flour if needed to avoid the pumpkin dough from sticking. Cut the logs into 1 inch segments. Dredge the gnocchi in flour and set aside.
Prepare the sauce by melting the butter in a large skillet over high heat. Add the sage and cook it until crisp around 2-3 minutes. Let the sauce cool.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they rise above the surface. When they are cook, transfer them to the skillet with the sauce. Place the pan over high heat for another 2-3 minutes and lightly toss the gnocchi. Turn off the heat and add the remaining Parmesan cheese. Gently toss them once more before dividing them among serving plates or placing them in a serving platter. Garnish with the fried sage before serving. Serve warm.
Photo Courtesy Of: Â Charles Haynes