I love making homemade pasta and gnocci is actually fairly easy and doesn’t require any special tools or pasta makers! I infused pumpkin and sage into the sauce for a delightful and rich dish.
Gnocchi in a Creamy Pumpkin & Sage Sauce
- 1/2 pound russet potatoes peeled and cubed
- 1 egg yolk
- Canola oil
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 can 15 ounce pumpkin puree
- 1/4 cup grated parmesan cheese plus more for topping
- 1/2 teaspoon freshly grated nutmeg
- Fresh sage 2 tablespoons chopped & about 6 leaves for topping
- Kosher salt & fresh cracked black pepper to taste
Step 1. Bring water to a boil in a large pot. Add potatoes and cook until a bit overcooked. Drain potatoes and pass them through a potato ricer (you can also use the larger holes of a cheese box grater) into a clean bowl or clean surface.
Step 2. Sprinkle flour on a clean surface and place potatoes on top. Form a hole in the middle of the potatoes and add the egg yolk. With a fork, start scrambling the egg and start incorporating flour a little at a time. Season with a pinch of salt. Once the egg and flour are combined, begin folding in the potatoes until the dough is formed. (Tip: If the dough is too wet/sticky add small amounts of flour until the consistency is correct)
Step 3. Boil salted water in a large pot for the gnocci. In the meantime, take about 1 cup of dough at a time and roll it out using your fingers to about 3/4 inch rope. Using a clean knife (I like to use the back--i.e. not the sharp part; you can also use a fork, or another blunt surface) and cut dough into 1/2 inch pieces. Dust pieces with flour as you go.
Step 4. Prepare a bowl with water and ice and set aside. Working in batches, drop pieces into the boiling water and cook until they float, 1-2 minutes. Remove with a mesh skimmer or slotted spoon and place into the ice bath for a few minutes. Drain the water and toss with some canola oil to prevent sticking while you start the sauce.
Now onto the sauce!
Step 5. In a large sauté pan on low-medium heat, combine chicken stock, heavy cream, pumpkin puree, parmesan cheese, nutmeg, and chopped sage. Season with salt and pepper. Let simmer on low heat for about 8-10 minutes.
Step 6. In the meantime, add about 1 tablespoon of canola oil to a small sauté pan. Once the oil is hot, fry the 6 sage leaves for about 5-10 seconds on each side and carefully remove and place on a paper towel to remove excess oil.
Step 7. Add gnocchi to the sauce until they are heated all the way through. Top with parmesan cheese and the fried sage to serve!