Pumpkin Gnocchi with a Garlic Sage Butter Sauce
On today’s episode of the “Great British Baking Show”… oh wait… Sorry, I’ve been overly obsessed by that show, anyone else? I love the bakes and learning new things. The judges are phenomenal and the hosts, dear lord are they funny. But I digress…
Today’s recipe was hard. Like, super hard. I was so frustrated. Let me tell you, I felt like I was on the “Great British Baking Show” and was given a technical. I’ve never had gnocchi, I’ve never made gnocchi… I’ve never even made my own pasta. Oh, and whomever made this recipe said it would take 27 minutes from prep to finish… spoiler alert: IT TOOK ME AN HOUR AND A HALF!!!!!!!!! Lord have mercy…
So here’s what you need:
1 1/2 cups all-purpose flour
1 large russet potato, peeled and cut into large chunks (I used 2 smaller ones)
1 cup of pumpkin puree
1 tsp of Salt
Optional: 1/8th tsp ground nutmeg
4 Tbls of butter
20 fresh sage leaves, finely chopped
2 cloves of garlic, minced
Get those potatoes into a pot with some water and boil. Once it starts boiling, drop the heat and let simmer until the potatoes are easily stabbed with a fork.
Drain the potatoes but keep about a 1/4 of a cup of the starchy water just in case your dough is too dry.
Mash the potatoes until they are smooth.
Flour your surface and put your *cooled* potatoes out on that spot. Remember to make it cool. I didn’t and it was hot. Hurt my little fingers.
Then add your flour, pumpkin, and salt. At this point I decided to add the nutmeg too. You want to combine them all together and make a dough. Do me a favor and actually measure out the flour. I didn’t do it and that was probably why it took so long for me to make this dish.
Alright, so once you have a slightly sticky dough, form a rectangle that’s about 1/2 to 1 inch high. Then make a few horizontal cuts. It didn’t say how many, so I just did what looked right. Then you roll them out until they’re about 1/2 an inch in diameter. Then you cut them!! You can do them how ever small or large you want and you can do the traditional gnocchi look by using a fork, or a gnocchi board if you have one, or you can keep it just like that.
So mine look like trash. I ended up not doing the traditional gnocchi for very long because it was hard. Anyway…
So, now we’re going to bring a large pot with salty water to boil. While you’re waiting for that to boil, start on your sauce.
Add the butter and let it cook for 2-3 minutes. Then add the sage and garlic and let that cook for 4-5 minutes. Then take it off the heat and let it sit while you’re waiting for the water to boil. This took too long, as well, because I’m silly and didn’t turn the stove top on properly… don’t ask.
Once the water is boiling add the gnocchi and stir so it doesn’t stick together. Let it boil and when it’s ready it will start to float up to the top of the water. Let it sit on top for about 30 seconds and then either spoon it with a slotted spoon or a collander and put it into the butter mixture. Bring the heat back and let the heat crisp up the gnocchi.
It’s ready to serve!! We added some parmesan and it was perfect.
Like I said before, we’ve never had gnocchi before but this dish was phenomenal. Even the baby loved it!!! It didn’t taste like pumpkin, but that was ok. I’m not sure that it was a bad thing. You definitely need to try this recipe!! I’m sure Paul Hollywood would have said “they’re all different sizes and look really rough, but they taste amazing.”
Please let me know what you think if you try it!! The cool thing is that it’s easily made vegan by switching the butter for vegan butter!!
With Light and Love,