Easy Pumpkin Gnocchi with Sage Butter Sauce

Name: Gnocchi Labu Mudah dengan Saus Mentega Sage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 300 g /10oz fresh pumpkin (, steamed or boiled then mashed or 2/3 cup canned pumpkin puree); 1/2 cup ricotta (, full fat (Note 2)); 1 1/4 cup plain flour ((all purpose flour), plus more for dusting); 1/3 cup parmesan cheese (, finely grated); 1 egg; 1/4 tsp salt; Black pepper; 1 tsp olive oil; 50 g / 3.5 tbsp butter ((Note 3)); 20 fresh sage leaves; Black pepper ((and salt if needed)); Parmesan

VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sag

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium ⭐ 4.8 (41) 👁️ 1 views

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Gnocchi Labu Mudah dengan Saus Mentega Sage

Foto: RecipeTin Eats

Ingredients

4 servings

300 g /10oz fresh pumpkin (, steamed or boiled then mashed or 2/3 cup canned pumpkin puree)
1/2 cup ricotta (, full fat (Note 2))
1 1/4 cup plain flour ((all purpose flour), plus more for dusting)
1/3 cup parmesan cheese (, finely grated)
1 egg
1/4 tsp salt
Black pepper
1 tsp olive oil
50 g / 3.5 tbsp butter ((Note 3))
20 fresh sage leaves
Black pepper ((and salt if needed))
Parmesan

Steps

Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Bring a large pot of water to the boil.
Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
Serve immediately, garnished with parmesan and pepper.