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Ingredients

Pumpkin Gnocchi with Sage Butter

500 g Hokkaido pumpkin, peeled and diced
250 g ricotta
200 g flour (plus some for dusting)
1 egg
100 g Parmesan, freshly grated
1 Teaspoon(s) salt
0.5 Teaspoon(s) nutmeg
100 g butter
11 fresh sage leaves
Salt and pepper to taste

Preparation

  • Preparation time: 30 min
  • Cooking time: 20 min
  • Total time: 50 min

Pumpkin Gnocchi with Sage Butter

1.

Cut the Hokkaido pumpkin into small cubes and cook it until soft in the STONELINE FUTURE 24 cm roasting pot. Drain, then mash with a potato masher or blend into a fine puree. Place the pumpkin puree in a large bowl and allow it to cool.

2.

Add ricotta, flour, egg, Parmesan, salt, and nutmeg to the cooled pumpkin puree. Mix everything thoroughly until a smooth dough forms. If the dough is too sticky, add a little more flour.

3.

Divide the dough into portions and roll each portion into long ropes on a floured surface. Cut the ropes into pieces about 2 cm long, and gently press each piece with a fork to create the classic gnocchi pattern.

4.

Bring a large pot of salted water to a boil and cook the gnocchi in batches in the STONELINE FUTURE 24 cm roasting pot. Once they float to the surface, they are done. Remove the gnocchi with a slotted spoon and drain.

5.

In the STONELINE 28 cm frying pan, melt the butter over medium heat. Add the sage leaves and fry until crispy and fragrant. Toss the gnocchi in the sage butter and lightly fry until golden brown.

6.

Serve hot and, if desired, sprinkle with fresh Parmesan.

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