Northern Italian Pumpkin Gnocchi With Sage Butter

“This special you will find in the area of Trieste. It's easy and a simple dish, with exploding aroma...”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
  2. Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
  3. Form dough to long rolls and cut into pieces (about 1,5 cm).
  4. Bring salted water to a boil and cook gnocchi until they rise to the surface.
  5. Melt butter in a pan and add sage. Let sage fry a bit.
  6. Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).

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