Pumpkin Gnocchi with Brown Butter and Sage

Name: Pumpkin Gnocchi with Brown Butter and Sage
Ingredients: Pumpkin 1 1/3 lbs cooked (about 600 g); 2 1/2 cups all-purpose flour (about 300 g); 1 large egg; Zest of 1 lemon, grated; 1/2 cup unsalted butter (about 120 g); 4 fresh sage leaves; 2 tablespoons grated Parmesan cheese; Salt, to taste; Black pepper, to taste; Nutmeg, to taste

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

An easy recipe made with just a few ingredients, featuring a dough without potatoes...

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

An easy recipe made with just a few ingredients, featuring a dough without potatoes...

Saved

Ingredients

Pumpkin 1 1/3 lbs cooked (about 600 g)
2 1/2 cupsall-purpose flour (about 300 g)
1large egg
Zest of 1 lemon, grated
1/2 cupunsalted butter (about 120 g)
4fresh sage leaves
2 tablespoonsgrated Parmesan cheese
Salt, to taste
Black pepper, to taste
Nutmeg, to taste

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Steps

1

Clean the pumpkin, cut it into slices, and bake at 400°F (200°C) for about 30 minutes. Then mash the pumpkin and mix it with a pinch of salt, grated lemon zest, a pinch of nutmeg, one large egg, and the sifted flour to form a soft, smooth dough.
2

Let the dough rest, then roll it into ropes, cut into small gnocchi pieces, and shape them using a gnocchi board or fork.
3

Cook the gnocchi in plenty of boiling salted water. When they float to the surface, remove them with a slotted spoon. Serve with hot melted butter in which the sage leaves have been sautéed, and top with black pepper and grated Parmesan cheese.