EASY PUMPKIN GNOCCHI
Extremely easy 2 ingredient pumpkin gnocchi with brown butter and sage: flavorful and satisfying, everyone will love them!
Dinner, First course, lunch
Organic all purpose flour
NOTE: the amount always varies, please add gradually and adjust
For the pumpkin gnocchi sauce:
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
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.
© Healthy Little Cravings