Pumpkin Gnocchi In Sage Butter Recipes

Steps:

• In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

Steps:

• If you're starting with a real pumpkin, as opposed to canned, cut it into quarters, scrape out the seeds and bake it until soft.
• Cool. Scoop out the pumpkin and mash well.
• In a bowl, mix the pumpkin and egg. Stir in the flour, cinnamon, salt and pepper. Knead briefly on the counter to incorporate the flour and make a smooth sticky dough. Wrap in plastic and refrigerate for an hour.
• Bring a pot of salted water to a rolling boil. Using a teaspoon, scoop up a ball of dough, roll it off the spoon with your fingers and drop into the boiling water.
• If the dough is sticky, dip the teaspoon in cold water between each scoop.
• When the gnocchi float to the surface, scoop them out with a slotted spoon into a serving bowl. There will be too much dough to cook all at once, so do the gnocchi in batches.
• Meanwhile, in a saucepan, heat the butter with oil and garlic. Chop the sage into slivers and add to the butter. When the first batch of gnocchi is in the bowl, remove the garlic and pour the butter over the gnocchi, stirring lightly to coat.
• Keep each batch warm in a low oven. Serve warm, sprinkled with pepper and Parmesan cheese.

Steps:

• If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture.
• Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough.
• Form dough into a long roll (or two) about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
• Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.) Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl.
• Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently.