I love making flavoured gnocchi and these pumpkin gnocchi are particularly tasty. They are actually made with a mix of potatoes and pumpkin, so they are as soft and pillowy as potato gnocchi, with a hint of pumpkin flavour and colour. Don’t they look beautiful? I like to make these especially in autumn/winter when pumpkins are in season. It is 100% comfort food for me. I simply serve them with melted butter and sage and a good sprinkle of thinly grated Parmigiano Reggiano… believe me, you don’t need any fancy sauce for these. So, tell me… what’s your favourite comfort food in autumn?? Enjoy and buon appetito!
Ingredients (for 4 people):
1 batch of pumpkin gnocchi, click here for the recipe
80 to 100 gms – 2.8 to 3.5 oz. butter
6 sage leaves
1 pinch salt
4 tbsp Parmigiano Reggiano thinly grated, plus more to serve
Put the butter, sage and salt in a pan and put it on a low fire until the butter melts. Do not brown the butter or the sauce will taste burnt.
Cook the potato gnocchi as per the instructions that you find here. When the pumpkin gnocchi are cooked, remove them with a slotted spoon and put them in the pan with the butter and sage sauce. Mix well on low fire for a minute or two, add the 4 tbsp of Parmigiano Reggiano and some pepper and mix.
I like mine with some more Parmigiano Reggiano on the top!