Those who are taking steps to secure a preparedness pantry would benefit from having canned pumpkin in their reserves. Pumpkin is considered a nutritional powerhouse due to all of the nutrition it offers.
This squash variety helps your immune system flourish due to the high amounts of carotenoids found in the pumpkin meat. Also, with the ample amounts of beta-carotene present, pumpkins are an excellent source of antioxidants, anti-inflammatory, and also serve as a preventative for the build up of cholesterol on arterial walls.
Recently, I came across a recipe for pumpkin gnocchi and decided to try this out on the family. The results were excellent – extremely filling, savory and unique. On top of that, it as a quick homemade dish that doesn’t require a lot of prep time. Try this seasonal dish out and it won’t disappoint!
Pumpkin Gnocchi with Sage Infused Brown Butter Sauce
- 1 cup whole-milk ricotta cheese
- 1 cup pure pumpkin purée (not pie filling)
- 2 large egg yolks
- 2 teaspoons kosher salt, plus more as needed
- 2 teaspoons brown sugar
- 1/4 teaspoon grated cloves
- 1/8 teaspoon grated nutmeg
- Freshly ground black pepper
- 1 1/2 cups unbleached all-purpose flour
- 4 tablespoons unsalted butter (1/2 stick)
- 2 teaspoons finely chopped fresh sage leaves
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup walnuts or pecans, coarsely chopped, optional
- Line a baking sheet with parchment paper and lightly dust it with flour; set aside. Bring a large pot of generously salted water to a boil over high heat. Note: If you plan to freeze the gnocchi, skip this step.
- In a large mixing bowl, add ricotta, pumpkin, egg yolks, salt, brown sugar, and spices and stir to combine. Add the measured flour and mix until the dough just comes together. (It will be very soft and slightly sticky, but don’t overwork it or the dough will become tough and heavy.)
- Generously flour a work surface and turn out the dough. Pat it into a rough rectangle and cut it into 4 equal pieces. Gently roll 1 piece into an even rope about 3/4 inch in diameter, flouring the surface as needed. Use a fork and cut off small pieces about 3/4 inch long.
- Place the gnocchi on the prepared baking sheet. Repeat rolling and cutting the remaining 3 dough pieces.
- Line a second baking sheet with parchment paper and set aside. Add a third of the gnocchi to the boiling water and cook until they float, about 3-4 minutes. Remove with a slotted spoon, blotting excess water from the bottom of the spoon with paper towels or a clean kitchen towel, and transfer to the second prepared baking sheet. Repeat cooking the remaining gnocchi in 2 more batches.
- In a sauce pan, melt half of the butter and sage over medium-high heat until foaming. Stir until butter turns a golden brown and sage is infused.
- Add half of the gnocchi and cook, shaking the pan often, until the gnocchi are browned, about 3 minutes. Transfer with the slotted spoon to the reserved large bowl. Repeat with the remaining butter, sage, and gnocchi
- Season with salt and black pepper, add the browned gnocchi, parmesan, and nuts (optional) and toss to coat. Serve immediately.