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Pumpkin Gnocchi With Sage Butter And Parmesan

serves 4-6

Since pumpkin contains so much more water than sweet potatoes, you'll need to cook it down to a thick purée before incorporating the flour. If you don't have pumpkin, the same amount of just about any winter squash will work -- and will take less time.


1 (2-3 pound) pumpkin, peeled and seeded, or 1 cup pumpkin purée
8 tablespoons unsalted butter
1 teaspoon fine salt
1/4 teaspoon fresh ground nutmeg
1 large egg yolk
3/4 cup whole wheat flour
3/4 cup all-purpose flour, plus more for dusting
10 fresh sage leaves
1/4 cup freshly grated parmesan


prep: 1 hour
total: 2 hours


baking dish
ricer or food mill
medium saucepan
large pot
large skillet


1. Preheat the oven to 350F. Cut the pumpkin in half, remove the pulp and seeds, and put the pumpkin halves on a baking dish. Bake the pumpkin until a knife inserted into its flesh easily pokes through to the skin, 45 minutes to 1 hour. Remove the pumpkin and let it cool for 20 minutes.

2. Peel the pumpkin and cut the flesh into chunks. Press the chunks through a food mill, ricer or sieve, and put the puréed pumpkin into a medium saucepan along with 2 tablespoons of the butter. Add the salt and nutmeg, and simmer the pumpkin over medium heat until it's very thick, 8-10 minutes. Remove the pumpkin to a bowl to cool.

3. Stir the egg yolk into the cooled pumpkin. Add the whole wheat flour, then half the all-purpose flour and stir just to combine the flour with the pumpkin. Add the remaining flour a little at a time, stirring, until the mixture forms a dough.

4. On a floured work surface, knead the dough two or three times to firm it up, taking care not to overwork the dough or the gnocchi will be tough. Separate the dough into four pieces and roll each piece into a ball.

5. Again, on a floured work surface, roll each ball out into a long dowel shape, about an inch in diameter. With a fork or pastry knife, cut the dowel into 2-inch pieces. Roll each piece across the back of a fork with your thumb to form a small indentation on one side and ridges on the other. Toss the finished gnocchi with flour.

6. Bring a large pot of water and 1 tablespoon salt to a boil over medium-high heat.

7. Meanwhile, prepare the sauce: melt the remaining butter in a large skillet over medium heat. When the butter melts, add the sage leaves and a sprinkling of salt and pepper. Shake the pan around until the butter lightly browns, then remove the pan from the heat so the butter doesn't burn.

8. Add the gnocchi to the boiling water and cook them until they rise to the surface, 4-6 minutes per batch. Put the butter back over medium heat if it has cooled. Drain and add the gnocchi to the skillet with the butter and sage and toss to coat. Sprinkle with the parmesan and serve.

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