I had to become 31 years old to overcome the fear of making Gnocchi. Up until now I have eaten Gnocchi many many times, delicious, super scrumptious aaaaaand not so delicious ones (What’s up with covering chewy Gnocchis in a load of dull tomato sauce…?)
At the end I was not too sure how mine would turn out, so I never really gave it a try because making them is a bit of work. And that much work for them to turn out second class (or less)….no thanks.
This years christmas it was the first time I cooked the christmas dinner for my husbands family. I wanted to cook a beautiful meal and after searching for recipes I found this nice and easy Pumpkin Gnocchi Recipe. After reading it, I said to myself: Self! Let’s give it a try (…And make them 2 days before christmas, in case they turn out sh…. and I need to change the side dish).
Said-Done! The result was way better then I expected.
I believe cooking them a bit crunchy in the sage butter makes them less doughy and give them an extra flavor.
My recommandation! and here the Recipe:
4-5 Side Portions
- 600g Pumpkin
- 4 Tbsp. Olive Oil
- 100g grated Parmesan
- 100g Bread crumbs
- 2 big Eggs
- 150g Flour and more flour to form
- Salt, Pepper, Nutmeg
- 10 Sage leaves
- 2 Tbsp. of Butter
Preheat the oven to 200C/390F
Prepare the Pumpkin by peeling off the skin and remove the seeds, cut chunks. Mix the Chunks with the Olive Oil and but them on a baking tray in the oven for 40 Minutes (Until soft and roasted).
Take it out of the oven and puree the pumkin. Let it cool off for a bit, then mix the puree with the Flour, Parmesan, Bread Crumbs, Eggs, Salt, Pepper and Nutmeg and knead it to a dough. If it’s still too sticky you can add more flour to the mass.
When the dough is ready, make little portions and roll dough rolls (I pressed the fork on the rolls for rills) and cut the roll into pieces.
Now cook the Gnocchi portionwise in simmering Water for 5 Minutes.
The Gnocchi are ready to eat….OR you heat some butter with the Sage leaves and add the Gnocchi to the frying pan. Turn them in the butter and cook them until they slightly start to get brown. At this point you also have the option to season the Gnocchi more, if you feel they lack of salt or other spieces.
Serve right away- Enjoy!
PS: I really have a craving to write an “s” after Gnocchi everytime I write the word, even though I know it’s more then wrong and Gnocchi is already plural. Let me just do it once, so I can pass on: Gnocchis.