Ricotta gnocchi, sage brown butter + roast pumpkin

Ricotta gnocchi, sage brown butter + roast pumpkin

By
From
Eat This, My Friend
Serves
4-6
Photographer
Jade O'Donahoo; Huw Rogers

Ricotta gnocchi is one of the first things I learnt to cook. When I worked as a dishy in a pub kitchen, the head chef came over to my house one day to prove just how easy it was to make your own gnocchi. He was right, and I have been cooking them ever since – they are fast to prepare, and rather impressive if you’ve got friends over for dinner. This recipe is egg-free, which results in the softest little gnocchi pillows. Make sure you use the freshest ricotta you can get.

Ingredients

Quantity Ingredient
250g pumpkin, cut into 1.5 cm cubes
2 teaspoons olive oil
80g butter
6 sage leaves, torn in half
1/2 lemon, juiced, (optional)

Gnocchi

Quantity Ingredient
500g fresh ricotta
110g plain flour, plus extra for rolling
pinch freshly grated nutmeg
3-4 tablespoons parmesan, finely grated, plus extra to serve

Method

  1. Preheat the oven to 190°C and put a large stockpot of water on to boil.
  2. Toss the diced pumpkin with the olive oil and some salt and pepper and arrange on a roasting tray. Roast in the oven for about 20 minutes, or until cooked through.
  3. While the pumpkin is roasting, start your gnocchi dough. Add all the gnocchi ingredients and a pinch of salt to a large bowl and mix gently with your hands until properly combined. Divide the dough into 4 portions, then lightly flour your hands and your work surface (the less flour, the better). Roll each portion into a sausage, about 1½–2 cm thick, and line them up together. Cut the sausages into 2 cm rounds with a sharp knife. Set aside.
  4. In a small skillet over low heat, gently fry the butter and sage. Take off the heat as soon as the butter reaches a lovely golden-brown colour.
  5. To cook the gnocchi, drop the little pillows into boiling water and cook for 1 minute. Once ready, they will float to the surface. Remove with a slotted spoon and set aside.
  6. Remove the pumpkin from the oven, and add the gnocchi to the roasting tray. Pour over the sage butter, squeeze on some lemon juice, if using, and adjust the seasoning if necessary. Toss gently to combine and serve immediately, topped with extra parmesan.

Tip

  • If not using immediately, cool the cooked gnocchi in cold water and drain. They can then be stored in the fridge for 2 days. To reheat, follow the cooking instructions above.
Tags:
Vegetarian
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