Pumpkin Sage Gnocchi
For the gnocchi:
1/2 cup pumpkin puree
1/4 teaspoon cinnamon
2 tablespoons brown sugar
1 1/4 cups water
12 tablespoons unsalted butter
1 tablespoon kosher salt
2 cups all-purpose flour, sifted
5 large or 6 medium eggs
2 tablespoons Dijon mustard
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1 cup greated Parmesan cheese
Salt and white pepper, to taste
For the sauce:
1/4 cup unsalted butter
10 fresh sage leaves chopped
1/8 cup pine nuts
Juice of half a lemon
Salt and white pepper, to taste
Parmesan cheese, for garnish
In a small bowl, combine the pumpkin puree with the cinnamon and
brown sugar. Set aside.
Bring a large pot of water to a boil.
Meanwhile, in a medium saucepan, heat the water, butter and salt
over a medium heat until the butter has melted. Sprinkle in the
flour, stirring constantly with a wooden spoon. Continue stirring
until the dough pulls away from the sides.
Transfer the dough to the bowl of a stand mixer fitted with the
paddle attachment. Add the pumpkin puree and mix on low speed until
blended. Add eggs one at a time with mixer on low, then add sage,
chives, parsley, cheese, salt and pepper, mixing until just
incorporated.
Transfer the mixture into either a piping bag, or large plastic
zip-close with the corner snipped off. Squeeze the bag over the pot
of boiling water. As the dough comes out, use a knife or scissors to
cut off 3/4-inch lengths. Let the gnocchi fall into the water and
cook until they float, about 30 seconds. Use a slotted spoon to
remove gnocchi once they've cooked. Let cool on a sheet pan lined
with parchment paper while preparing the sauce.
For the sauce, in a large skillet heat the butter until it melts and
foams. Once it begins to brown, add the sage. When the sage begins
to sizzle, add the pine nuts and juice of half a lemon. Season with
salt and pepper.
Add the gnocchi and toss gently to coat. To serve, garnish with
Parmesan shavings.
Makes 6 to 8 servings.
- Recipe from Dan Dumont, executive chef at the Wentworth by the Sea
resort in New Castle, N.H |