Ingredients and Weight:
- 2 pounds russet potatoes, peeled and halved
- 1 egg, beaten
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium pumpkin, peeled, seeded, and cubed (about 3 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon dried sage
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2/5
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Boil the potatoes until tender. Mash them until smooth.
- Let the potatoes cool slightly, then add the egg, flour, salt, and pepper. Mix until a dough forms.
- Divide the dough into small balls and roll them into 1-inch long gnocchi.
- Toss the pumpkin with olive oil, sage, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, or until tender and slightly caramelized.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the top.
- Drain the gnocchi and add them to a skillet with the butter and Parmesan cheese. Cook for 2 minutes, stirring constantly.
- Serve the gnocchi topped with the roasted pumpkin.
Nutritional Information:
(Per serving)
- Calories: 325
- Fat: 15g
- Carbohydrates: 40g
- Protein: 10g
Dish Characteristics:
- Soft and chewy gnocchi
- Sweet and savory roasted pumpkin
- Earthy and fragrant sage
- Rich and comforting butter sauce
User Comments:
- "This was absolutely delicious! The gnocchi were perfectly cooked and the combination of pumpkin and sage was a great flavor combination."
- "The dish was very easy to make and turned out so well. My guests raved about it!"
- "I made this for a special occasion and it was a huge hit. I would definitely recommend it for a special dinner party."
Special Precautions and Tips:
- If the dough is too wet, add more flour. If it is too dry, add more egg.
- Do not overcook the gnocchi, or they will become tough.
- Serve the gnocchi immediately to prevent them from becoming mushy.
