Pumpkin Gnocchi with Butter and Sage
Home-made pumpkin gnocchi served with a butter and sage sauce and Parmigiano Reggiano.
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
batch of pumpkin gnocchi
80 to 100
– 2.8 to 3.5 oz. butter
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.
Pumpkin gnocchi with butter and sage with some more Parmigiano Reggiano on the top!