You can substitute the pumpkin with pureed squash, or mashed sweet potato. Either way, it is simply delicious.
2 cups pumpkin puree
1/2 cup grated Parmesan cheese
1 large egg
1 tsp salt
1/4 tsp ground nutmeg
2 cups flour
1/2 cup butter
1/3 cup pine nuts
10 fresh sage leaves
chili flakes to taste
additional 1/2 cup of freshly grated Parmesan cheese to serve
METHOD:
Gnocchi
In a medium sized bowl, mix pumpkin puree, parmesan cheese, egg, salt and nutmeg.
On a large work surface dusted with flour, drop the 2 cups of flour and make a well in the center.
Add the pumpkin mixture to the center of the flour.
Mix in the sides of the well, first with the tips of your fingers, gathering all the ingredients and then with your hands.
Gently knead to form a uniform dough, do not over knead. It should be a soft and sticky dough.
Roll dough out into a log.
Cut into 4 equal portions and then again, so that you have 8 portions to work with.
With lightly floured hands, gently roll and shape each eighth into a 3/4 inch diameter rope.
Cut each rope on the diagonal, approximately 1/2 inch long pieces.
And transfer to a lightly floured tray, as you continue preparing the rest of the dough.
In a large pot, bring salted water to a boil. Cook gnocchi in 3 or 4 batches. Add each batch gently to the boiling water. Gnocchi is cooked when they float to the surface, approximately 1 minute. Remove with slotted spoon to a large wide bowl, to prevent clumping, as you continue to cook rest of gnocchi.
Sauce
In a large skillet, melt butter and add pine nuts.
Cook pine nuts for about 3 minutes or less, until lightly toasted.
Add sage leaves and cook until crispy, approximately 1 minute.
Add chili flakes to taste. (optional)
Assembly:
Pour the sauce over the gnocchi and serve with the additional grated parmesan cheese.
TIPS:
1. Do not over knead the dough. It should be soft and sticky, in order for the gnocchi to be light pillows of goodness.
2. Always make sure surface is well floured.
3. If gnocchi is too soft after forming, place in refrigerator for 15 minutes before cooking.
4. When boiling any pasta, salt the water after it comes to a boil and salt generously.
5. Gnocchi should be cooked in batches. Do not over fill pot, or they will clump together.
6. Do not over cook gnocchi, they are ready once they come to the surface of the pot, it only takes a minute or 2.
7. Avoid burning butter, cook over medium heat. Butter should have a light brown colour when ready to serve.
8. You can substitute the pureed pumpkin, with mashed sweet potato, or pureed butternut squash.
