For a while I’ve been wanting to make gnocchi from scratch. Only my laziness has kept me from doing so.
The other day I finally overcame my inner Schweinehund* and realised it wasn’t all that much work after all. Plus, one gets to eat the product in the end.
Pumpkin gnocchi with sage butter
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- 400g butternut pumpkin
- 200g potatoes
- 1 tbsp vegetable oil
- 4 cloves garlic
- Pinch of nutmeg
- 1 tbsp butter
- 1/2 bunch of fresh sage
- Salt & pepper
- cooked chestnuts
- Peel the pumpkin and cut it into little cubes. Oil an oven pan and put pumpkin and garlic cloves in. Drizzle with oil, then roast it in the oven at 200° for approximately 20 minutes or until the pumpkin is soft.
- In the meantime boil the potatoes.
- When pumpkin and potatoes are soft, peel the potatoes (leave the water for your plants – most of them will love it), then mash everything including the garlic cloves up.
- Add nutmeg and salt and pepper.
- Knead, adding flour as needed, then form the mass into gnocchi – either by spooning off little amounts or by rolling the dough into a long shape and cutting them off.
- Boil water and carefully put the gnocchi in. When they float on the surface, they are ready.
- Meanwhile heat butter in a pan, add sage (and chestnuts).
- Now either toss the gnocchi in the sage-(chestnut-)butter or arrange them on plates, pouring the butter over them.
Have you ever made gnocchi from scratch? What’s your favourite sauce to have them with?
*Schweinehund is one of my favourite German words and stands for that – oftentimes loud – inner voice that’s holding you back from something potentially strenous, like a morning workout – or making gnocchi from scratch.
One thought on “Aliciouslyvegan: Pumpkin gnocchi in sage butter”
They look so good! I’ve never tried pumpkin gnocchi but I love the color 🙂 I made gnocchi from scratch only once and it was such a mess, they totally fell apart. Haven’t tried it ever since – I want to but my innerer schweinehund is just too powerful 😀