Pumpkin Gnocchi with Brown Butter and Sage (Ñoquis de Calabaza)

Why you’ll love it

• Perfect for fall: it turns roasted pumpkin into a comforting main dish.
• A two-ingredient sauce: just browned butter and sage.
• Simple ingredients: pumpkin, flour, egg, cheese, butter and sage.

Quick facts

Ingredients

• 1 1/2 lb (700 g) roasted pumpkin or winter squash
• 7.8 oz (220 g) all-purpose flour (about 1 3/4 cups)
• 1 egg
• 1.4 oz (40 g) grated hard cheese, such as Parmesan (about 1/2 cup)
• 3 1/2 tbsp (50 g) butter
• 8 fresh sage leaves

Step-by-step method

1. Mash the pumpkin. Mash the roasted pumpkin into a dry puree.

2. Make the dough. Mix in the egg, cheese and flour without overworking the dough.

3. Shape. Roll the dough into ropes, cut the gnocchi and roll each one over the back of a fork.

4. Boil. Cook in plenty of salted boiling water until they float to the surface.

5. Serve. Serve with butter browned in a skillet with the sage leaves.

Tips for the best result

• Add the flour a little at a time: a lighter dough makes more tender gnocchi.
• The drier the pumpkin puree, the less flour you need. Roasting (not boiling) the pumpkin keeps it dry.
• Brown the butter over medium heat and watch it closely: it goes from golden to burnt in seconds.

Storage and reheating

They are best eaten right away. Refrigerate leftovers in a covered container for up to 2 days and reheat gently in a skillet until hot all the way through, 165°F (74°C).