Never has comfort food been more appropriate. I need all the worlds comfort to survive Game 7 of the Word Series.
I am truly turning into a pumpkin/squash. My life is baseball and pumpkin. And stress…. (ahhh Cubbies cmon let’s do this!)
This gnocchi is about as simple as gnocchi gets. Even though I recently did a squash/brown butter/sage post I couldn’t resist giving these little gnocchi’s a similar sauce- the sage/pumpkin combo is too perfect. I like letting the gnocchi’s fry up a bit in the butter, giving it little brown bits of texture but you could just toss them in the butter if that’s more your spirit.
Notes about gnocchi:
- If it takes you multiple batches to cook gnocchi, keep finished gnocchi warm in 200 degree oven on a baking sheet while you finish remaining gnocchi
- Use a solid amount of flour to store uncooked gnocchi while you are rolling out the dough
- When I started making the gnocchi I lightly rolled them over a fork to give them little ridges to better hold sauce… half way through I was very over this process and stopped doing it and life went on
- Really really really try not to overwork the dough
- Ideally, you want to run the potato through a ricer- you can buy a ricer at Target, they are not expensive, and it will give you the best texture… if you are super against a ricer purchase use a box grater to grate the potato instead
Okay. GO CUBS!
- 1 potato (8 ounces), baked and cooled
- 1 large egg, beat
- 1 cup pumpkin puree
- 1.5 cups all-purpose flour, more for dusting
- 0.5 teaspoon freshly grated nutmeg
- 0.25 cup butter
- 2 teaspoon fresh sage, minced
- 0.25 cup grated parmesan, optional
- Peel the potato and pass it through a ricer (or grate on box grater).
- In a large box lightly stir the potato, egg, pumpkin, flour, nutmeg, 1 teaspoon salt, 0.5 teaspoon pepper with a fork until just combined.
- Dust work surface with flour. Cut dough into six portions. Gently roll dough into a log about 1 inch thick. Cut gnocchi into 0.75 inch pieces.
- Optional: roll gnocchi over a fork to give them ridges.
- Keep gnocchi on flour dusted baking sheet while you repeat with remaining dough.
- Bring a large pot of salted water to a boil. Boil gnocchi until they are cooked through and begin to float. It will only take a few minutes. Remove with a slotted spoon.
- Heat butter over medium high heat in a cast iron skillet or large skillet allowing it to brown slightly. Add enough gnocchi to make one layer. Let fry for one minute. Sprinkle sage over the pan.
- Repeat process with remaining gnocchi if you couldn’t fit them all in on the first go. Garnish with parmesan and serve.
Inspired by RachelRay