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Pumpkin Gnocchi with Pumpkin Alfredo Sauce, Toasted Hazelnuts and Fried Sage


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Member since 2014

Serves 6-8 Servings | Prep Time | Cook Time

Ingredients

1 cup wine — for the cook
2 cups of pumpkin puree (made from a roasted pumpkin, pureed)
1 large egg
2 teaspoons salt
1 teaspoon nutmeg + fresh grated for garnish
1 Tablespoon pumpkin pie spice
1 cup grated Parmesan or Pecorino cheese + some for garnish
2-3 cup flour plus more for rolling out


Pumpkin Alfredo Sauce
1 cup wine — for the cook
3 Tablespoons butter
3 cloves of garlic
2 cup heavy cream
2 cup pumpkin puree
1 teaspoon dried sage leaves
2 teaspoons pumpkin pie spice
3/4 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
Salt and Pepper
1/2 cup chopped Hazelnuts, toasted + a drizzle of Hazelnut Oil
6-8 large, fresh Sage leaves, fried


Fried Sage Leaves
1/4 cup olive oil
A handful of sage Leaves
Salt


Combine the pumpkin puree and egg. Add the salt, spices, cheese and 1 cup of the flour. Mix until combined and a soft dough forms, adding more flour 1/2 cup at a time until incorporated. Dough will be sticky and very soft. Turn onto a floured surface and knead, adding in more flour as needed until you can work with it. Divide into 4 pieces and roll into long logs about a 1/2 - 3/4 inch thick. Cut into 1/2 inch pieces and press with a fork or (gnocchi board) to give ridges.



Gently drop into boiling, salted water, in small batches (so they don’t stick together). Cook until they float to the surface, about 2-3 minutes, then transfer to plate or tray and toss with a little olive oil. Repeat with remaining gnocchi.



(To freeze, place gnocchis on a baking sheet in a single layer and freeze, then put into Ziploc baggies and freeze for later use.)





Pumpkin Alfredo


Melt butter in a sauce pan over medium heat. Add the garlic and cook until fragrant, about a minute or so. Add the cream, pumpkin puree, and spices, stirring to combine.



Add the cheeses and reduce heat and simmer until cheeses melt and sauce thickens. Add Salt and Pepper to taste and toss in gnocchis to re-warm.





Toasted Hazelnuts


Coarsely chop hazelnuts, toast in a small skillet until lightly browned and fragrant.




Fried Sage Leaves


Heat oil in a small skillet until hot, add leaves and fry until crisp, about 10-20 seconds. Drain on a paper towel and lightly salt.





To serve: Transfer to individual bowls or one large pasta bowl and top with shaved Parmesan. Garnish with toasted hazelnuts, freshly grated nutmeg, fried sage leaves, and a drizzle of hazelnut oil.


Pairs Well With


Notes

From the Sauce du Jour Kitchen

For the Winter Squash Cooking Class - 108

Funky, fun and full of flavor! This dish is a completely different take on gnocchi and Alfredo and it's perfect to try in the fall when pumpkins are plentiful.

The pumpkin makes for a softer gnocchi so it requires tender handling so that you don't incorporate too much flour. The pumpkin Alfredo is a great variation on the traditional and the spices warm the tummy up. It tastes like Autumn!

(Photo: torantocooking.ca

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