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Pumpkin Gnocchi (Gluten-Free)
At Nominal, we believe that the path to delicious and healthy food is a joy of discovery. Today, we have a recipe for Homemade Pumpkin Gnocchi with Sage Butter and Parmesan for you, full of vibrant colors and a touch of autumnal comfort.
Discover the recipe for homemade pumpkin gnocchi with sage butter and Parmesan. Easy to prepare, full of flavors, and an inspiration for healthy vegetarian food.
Ingredients
Gnocchi Ingredients:
- 300 g Nominal potato dough mix
- 350 g pumpkin puree (from approx. 400 g Hokkaido pumpkin)
- 1 egg
- 70 ml (g) milk
To Finish:
- 2 tbsp butter
- A handful of fresh sage leaves
For this recipe you need the following products:
- Pumpkin Puree – The Foundation of Everything: Carefully wash the pumpkin and grate the necessary amount of flesh on a fine grater (for Hokkaido, you can even leave the skin on, as it's full of nutrients and color!). Heat olive oil in a pan, add the grated pumpkin, and simmer, stirring occasionally, for about 20 minutes until soft. You can also add 2-3 tablespoons of water to prevent the pumpkin from sticking. If you want an extra smooth puree, blend it until silky. Then, let it cool completely – this step is important for the perfect consistency of your gnocchi dough.
- The Magic of Gnocchi: Once the pumpkin puree is cool, combine it in a large bowl with the potato dough mix, egg, and a pinch of salt. Gently mix all ingredients and let the dough rest for about 5-10 minutes. Then, knead the dough well by hand until it's beautifully soft and pliable. Dust your work surface with Nominal fine corn flour (or another flour you prefer). Form the dough into thin ropes and cut them into small gnocchi. We love to keep them in their natural, rustic shape, but you can also use a fork to decorate them with typical ridges.
- Cooking with Care: Cook the prepared gnocchi in lightly salted water. Depending on their size, this will take about 4-6 minutes. Once they float to the surface, they are perfectly done.
- An Aromatic Finish You'll Adore: Meanwhile, melt butter in a pan. Add a handful of fresh sage leaves and let them gently crisp – they'll fill your whole kitchen with an irresistible aroma! When the sage leaves start to become crispy, add the cooked pumpkin gnocchi and quickly sauté them so they are beautifully coated in the fragrant herb butter. Finish them on the plate with a generous layer of freshly grated Parmesan cheese.
- A Tip from the Nominal Team: These pumpkin gnocchi are so wonderfully delicious that you can enjoy them on their own! But don't be afraid to experiment – a creamy mushroom sauce, a delicate tomato sauce, or serving them as an original side dish to braised vegetables or meat, all pair exceptionally well.
We wish you much joy in cooking and bon appétit!
