Best Pumpkin Gnocchi With Leek And Basil Butter Recipes

NORTHERN ITALIAN PUMPKIN GNOCCHI WITH SAGE BUTTER

Steps:

• Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
• Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
• Form dough to long rolls and cut into pieces (about 1,5 cm).
• Bring salted water to a boil and cook gnocchi until they rise to the surface.
• Melt butter in a pan and add sage. Let sage fry a bit.
• Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).

PUMPKIN GNOCCHI WITH HAZELNUT SAGE BUTTER

Steps:

• If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture.
• Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough.
• Form dough into a long roll (or two) about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
• Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.) Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl.
• Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently.

PUMPKIN GNOCCHI IN SAGE BUTTER

Steps:

• In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.

PUMPKIN GNOCCHI WITH LEEK AND BASIL BUTTER

Steps:

• Preheat oven to 200°C Line baking tray with non-stick baking paper. Place washed potatoes and deseeded and quartered squash on the tray and bake for 1 hour or until tender. Let cool for 20 minutes.
• Peel potatoes and pumpkin and place in large bowl. Add salt and pepper to taste then mash until smooth.
• Stir flour into potato mixture then turn onto lightly floured surface and knead until smooth. Divide dough into 4 portions and roll each into a 2cm (1 inch) log. Use a lightly floured knife and cut each log into 2cm long pieces. Place pieces onto a baking paper lined tray.
• Roll each piece of dough into a ball and then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves and place back on the tray.
• Leek and Basil Butter.
• heat oil over medium high heat in a frying pan. Cut the pale part of the leek into thin matchsticks and add to the oil. Cook 1 - 2 minutes. Transfer leeks to a papertowel lined plate using a slotted spoon.
• Add basil and chilli to the pan and cook for 1 - 2 minutes (until just crisp) then transfer to the plate. Add butter to the pan and heat until melted. Cover pan to keep butter warm.
• Cook the gnocchi in 3 or 4 batches in a large saucepan of boiling water until it rises to the surface. Drain well and serve onto plates. Drizzle each plate with melted butter and top with leek/basil/chilli.