Pumpkin gnocchi with sage butter

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Pumpkin gnocchi with sage butter
  • 500 gram pumpkin (jap or kent), peeled, chopped
  • 1 tablespoon olive oil
  • 1 egg
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup plain flour, sifted, plus extra to dust
  • 125 gram butter, chopped
  • 12 sage leaves
  • 1 tablespoon currants


Pumpkin gnocchi with sage butter
  • 1
    Preheat oven to 180°C. Line tray with baking paper.
  • 2
    Arrange pumpkin on tray. Drizzle with oil. Season to taste. Bake 25-30 minutes, until tender. Push through a large sieve into a shallow bowl. Cool slightly.
  • 3
    Stir egg and nutmeg through pumpkin mixture. Season to taste. Add flour and. using a fork, stir until combined.
  • 4
    Meanwhile, bring a saucepan of salted water to the boil. Using floured teaspoons. scoop heaped spoonfuls of mixture and push off spoon into simmering water. Cook in 2 batches. 1-2 minutes each, until gnocchi float on surface. Cook further 30 seconds. Remove with slotted spoon.
  • 5
    To make sauce, melt butter in large frying pan on medium until foaming. Add sage and currants and cook 1 minute, until sage is crisp and butter is light golden brown.
  • 6
    Add gnocchi to pan and toss lightly to coat. Serve hot.

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