I wish I could say that I am one of those kids with a little Italian grandmother teaching me her magic methods in the kitchen. Unfortunately, while my grandmothers do cook, they do not know the secrets of Italian cuisine. I do love a good Italian dish, though, and have recently been experimenting more in the kitchen. One of my recent endeavors, a meal I actually served as an appetizer for our thanksgiving meal this year, was gnocchi.
Whenever I’m out at an Italian restaurant, I’m searching for gnocchi on the menu. There is something so warm and filling about the little dumplings. I think I fell in love with them a few years ago when I traveled to Italy with my family. My favorite dishes have them with pesto or in a thick, marinara bake. However, you can also change up the type of gnocchi you make. No matter what, the variations are always:
I made the pumpkin gnocchi featured in this post for Thanksgiving, but I believe this dish would be perfect anytime during the colder months of the year. The gnocchi themselves are incredibly simple to make, although shaping them properly can be a little tricky. However, it’s a really fun recipe to work with and the sage butter leaves the kitchen smelling amazing. It might not be the healthiest recipe in the world, but it sure will satisfy any carb craving you might be having! If you try it out yourself, leave me a comment down below. I’d love to hear your thoughts!
Pumpkin Gnocchi in Sage Butter
⅔ c canned pumpkin
½ c ricotta
1 ¼ c flour
⅓ c parmesan cheese
pinch of salt
1 tsp olive oil
3 tbsp butter
20 sage leaves (chopped or whole, depending on preference)
First, spread pumpkin on a paper towel covered colander to dry. Leave for about five minutes. Then, mix with the remaining gnocchi ingredients. Use a wooden spoon to mix well. Dust a clean surface with flour and then roll out a few long snakes of gnocchi dough. Cut into pieces and use a fork to roll. I also found that cutting diagonally through the dough ‘snake’ helped create the best shape.
Then, boil a large pot of water and let the gnocchi cook for one minute or until all the gnocchi rises to the surface. Put aside on a plate or tray.
In a skillet or large cast iron pan, melt one tablespoon of butter and mix in the olive oil and gnocchi, heating on medium. Once the pieces begin to brown, add the remaining butter and sage leaves. Continue cooking until gnocchi is browned and coated. Serve warm with salt and parmesan cheese.