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
200g fresh pumpkin, steamed or boiled then mashed
100g smooth ricotta
50g parmesan cheese, finely grated
1/4 tsp salt
Sage Butter Sauce:
1 tsp olive oil
20g fresh sage leaves
Excess flour kneading and for dusting
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.
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.