Cook Along with Chef Tessa: Pumpkin Gnocchi with Sage Butter

Pumpkin Seed Gnocchi with Sage Butter

By Chef Tessa Turcotte-Novosedlik

October 28th, 2021

Ingredients:

• 300g fresh pumpkin, cooked and mashed, drained for 1 hour
• 1/2 cup ricotta, full fat, hung overnight
• 1 1/4 cup all purpose flour, sifted
• 1/3 cup parmesan, grated
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg, ground
• 1/2 cup butter
• 8 sage leaves
• Salt and pepper, to taste

Instructions:

• In a bowl, combine the pumpkin, ricotta, flour, parmesan, beaten egg and spices. Carefully mix with a wooden spoon or by hand. Depending on the moisture in the pumpkin, you may need to add a bit more flour, 1 tbsp at a time. Dough should be soft but not too sticky.
• Dust a work surface with flour, then cut the dough into 5 sections. Working one section at a time, roll out into 2/3" thick ropes, then cut into desired size. Remember, they will increase in size by 1.5x after being cooked. Set aside.
• Bring a large pot of salted water to a rolling boil. Once boiling, drop the gnocchi into the water.
• While the gnocchi is cooking, place a pan over medium high heat and add the butter. Once the butter is melted, add the sage leaves and turn to low, watching as to not burn the butter.
• When the gnocchi begin to float, allow to continue to cook for another 1 minute and then remove from the water. Carefully place the gnocchi in the pan with the sage butter. Season with salt and pepper, then toss to coat.