Pumpkin Gnocchi With Parmesan And Sage Recipe

Name: Pumpkin Gnocchi With Parmesan And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pumpkins peeled and cubed into large pieces; 5 cloves garlic; 10 black peppercorns; 1 bunch thyme; 14 ounces extra-virgin olive oil as needed; kosher salt; 3 tablespoons butter softened; 2 cups cake flour; 2 large egg yolks; 2 teaspoons salt; ground pepper to taste; 1 ounce EVOO California Olive Ranch, plus some for drizzling; 4 ounces butter; 1/4 cup sage julienne; 1 cup Parmesan cheese grated

Servings: persons

3 pumpkins peeled and cubed into large pieces
5 cloves garlic
10 black peppercorns
1 bunch thyme
14 ounces extra-virgin olive oil as needed
kosher salt
3 tablespoons butter softened
2 cups cake flour
2 large egg yolks
2 teaspoons salt
ground pepper to taste
1 ounce EVOO California Olive Ranch, plus some for drizzling
4 ounces butter
1/4 cup sage julienne
1 cup Parmesan cheese grated

1
Season the pumpkin aggressively with kosher salt and let sit for 15 minutes.
2
Place the pumpkin, garlic, peppercorns and thyme in a deep baking dish.
3
Add EVOO until the pumpkin is completely covered.
4
Cover the dish with aluminum foil and place in the oven.
5
Allow the pumpkin to cook slowly until fork tender.
6
Remove the dish from the oven and let it cool in the olive oil at room temperature.
7
Once the pumpkin is cool enough to handle, remove from the oil and transfer to a food mill.
8
Pass the pumpkin through the mill and reserve. Do not refrigerate.
9
For the Gnocchi:
10
Add the pumpkin, butter and yolks to a large mixing bowl. Gradually start adding the flour (Note: you may not need all the flour in the recipe).
11
Stop adding flour once the mixture is not sticky and can hold its form. Be careful not to over mix the dough. Allow to rest for 20 mins covered in the bowl.
12
To form gnocchi, remove teaspoon size pieces of the dough. Roll them in the palm of your hand to form a ball.
13
Press the ball against the back of the tines of a fork to make shallow indentations.
14
Place finished gnocchi on a sheet tray. They can be cooked immediately or refrigerated for 4 hours.
15
Bring a large pot of salted water to a boil. Add the gnocchi a few at a time to the pot and cook until they rise to the surface.
16
With a slotted spoon transfer the cooked gnocchi to a warm plate and reserve.
17
For Assembly:
18
Heat a large pan over medium heat.
19
Add the oil and butter.
20
Once the butter foams and begins to brown, add the gnocchi.
21
Let the gnocchi sit on one sit for about a minute allowing a slight crust to form.
22
Once the crust has formed, add the sage and stir the gnocchi.
23
Cook for only about 30 seconds or the sage will burn and become bitter.
24
Spoon finished gnocchi on to warm plates.
25
Top with the parmesan and drizzle EVOO over the top.

1662

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pumpkins peeled and cubed into large pieces, 5 cloves garlic, 10 black peppercorns, 1 bunch thyme, and more.

Yes, Pumpkin Gnocchi With Parmesan And Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Gnocchi With Parmesan And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions