Pumpkin Gnocchi with Sage Butter – Autumnal Delight for Cooler Days
When the days become shorter and cooler, there's nothing better than a cozy, warm dish that warms you from the inside. Pumpkin gnocchi with sage butter are the perfect combination of autumn flavors and comfort. The tender pumpkin gnocchi, fried in the STONELINE frying pan, gain a wonderfully savory note from the sage butter. This simple yet elegant dish is ideal for a relaxed dinner on cool autumn days, bringing the flavors of the season directly to your plate.
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
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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