Pumpkin & Ricotta Gnocchi with Sage

Pillowy soft homemade Gnocchi, golden brown on the outside and bathed with a simple Sage Butter Sauce…. Gnocchi can be a little tricky to get right but this recipe is a super easy way to nail it first time. Our secret is ricotta, it keeps the gnocchi soft and pillowy inside and tastes unbelievable with the sweet pumpkin and Steph McDonalds Herbed Pumpkin and Hemp Better Being Blend

 

 

 

 

Makes: 4 servings  

 

INGREDIENTS

 

Gnocchi:

200g Herbed Pumpkin and Hemp Better Being Blend

200g fresh pumpkin, steamed or boiled then mashed

100g smooth ricotta

50g parmesan cheese, finely grated

1 egg

1/4 tsp salt

black pepper

 

Sage Butter Sauce:

1 tsp olive oil

50g butter

20g fresh sage leaves

Excess flour kneading and for dusting

 

PREPERATION 

Line a colander with 4 sheets of paper towel. Pour fresh mashed pumpkin onto the paper towel then leave for 5 minutes.

Place pumpkin and remaining gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft to touch dough.

Dust a work surface with flour, tip dough out, sprinkle with flour then roll into log shape. Cut into 2 pieces.

Roll pieces into 2cm thick ropes, then cut into 2cm squares. Using a fork lightly press down on the gnocchi.

 

COOKING

Bring a large pot of water to the boil.

Lightly tip gnocchi into water. Cook for 1-2 minute or until all the gnocchi rises to the surface (this means it is cooked), then drain.

Meanwhile, melt butter and oil in a large pan over medium heat with fresh sage. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown and golden.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

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