Extremely easy 2 ingredient pumpkin gnocchi with brown butter and sage: flavorful and satisfying, everyone will love them!
Course Dinner, First course, lunch
Cuisine Vegan, Vegetariana
Keyword Gnocchi, Pumpkin
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 2people
Author Roberta
Ingredients
300 gr
Pumpkin
100 gr
Organic all purpose flour
NOTE: the amount always varies, please add gradually and adjust
Black pepper
Nutmeg(optional)
For the pumpkin gnocchi sauce:
20grUnsalted butter
Some leavesSage
Instructions
Preheat the oven at 200°C (400°F)
Clean the pumpkin, then cut it into large chunks and cook in the oven until you can pierce it easily with a fork. You can also steam it but this means adding more flour then.
Let the pumpkin cool down at room temperature then peel it and purée it by hand with a fork or masher (do NOT use a blender).
If you want, add a pinch of nutmeg.
Add black pepper. Gradually start adding the flour. You have to obtain a thick batter. DO NOT add too much flour otherwise you'll get a gluey consistency.
Bring a pot of water to a boil.
To make brown butter sauce:
Place 20 gr of butter in a small saucepan over medium heat. Whisk and keep whisking.
After a couple of minutes you should see brown bits appear on the bottom of the pan. Remove from heat and immediately add clean sage leaves so they crisp.
Cook the gnocchi:
When the water boils, salt it then take two teaspoons and make quenelles with the pumpkin mixture (watch the video I linked in the post). Throw them directly into the water.
When they start floating, it's time to take them out of the water.
Sautée the gnocchi into brown butter - sage sauce until the outside becomes crispier.