ABOUT THE RECIPE
By Chef Gianpaolo
INGREDIENTS
INGREDIENTS
1 cup (200 g) pumpkin puree (strained to remove excess moisture)
1 large egg yolk
1 cup (120 g) all-purpose flour, plus extra for dusting
1/4 cup (25 g) grated Parmigiano Reggiano
1/2 teaspoon salt
1/4 teaspoon black pepper
A pinch of ground nutmeg (optional
FOR THE SAUCE
1/4 cup (60 g) unsalted butter
6–8 fresh sage leaves
1/4 cup (25 g) grated Parmigiano Reggiano
Salt and black pepper, to taste
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
PREPARE THE DOUGH
In a large mixing bowl, combine the pumpkin puree, egg yolk, grated Parmigiano Reggiano, salt, pepper, and nutmeg. Slowly incorporate the flour until the dough is soft and slightly sticky. Avoid overmixing to ensure the gnocchi stay light and tender. Add more flour, 1 tablespoon at a time, if necessary.
SHAPE THE GNOCCHI
Sprinkle flour onto a clean work surface. Divide the dough into four portions. Roll each portion into a long rope, about 1/2 inch (1.25 cm) thick. Cut the ropes into small pieces (about 1 inch/2.5 cm). To create ridges, roll each piece gently over the back of a fork.
COOK THE GNOCCHI
Bring a large pot of salted water to a boil. Drop the gnocchi into the water in small batches. Stir gently to prevent sticking. Once the gnocchi float to the surface, let them cook for 1–2 minutes, then remove with a slotted spoon and set aside.
PREPARE THE SAUCE
In a large skillet, melt the butter over medium heat until it begins to foam. Add the sage leaves and cook until the butter turns golden brown and aromatic, about 2–3 minutes.
COMBINE AND SERVE
Add the cooked gnocchi to the skillet with the butter and sage. Toss gently to coat, cooking for 1–2 minutes to allow the flavors to meld. Serve immediately with grated Parmigiano Reggiano and a sprinkle of black pepper.
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