Triestine Pumpkin Gnocchi with Sage Brown Butter
Experience the vibrant flavors of Northern Italy with this exquisite dish from Trieste. This delightful Pumpkin Gnocchi is a celebration of autumn's bounty, showcasing the sweetness of roasted pumpkin balanced with the creaminess of mashed potatoes. Coated in a luscious sage brown butter sauce and finished with a generous sprinkle of nutty Parmesan, each bite is a symphony of comforting aromas and rich flavors. Perfect for a cozy dinner or a festive gathering, this dish is not only simple to prepare but also an unforgettable culinary experience.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
pumpkin
750 g (deseeded and cut into wedges)
potatoes
200 g (cooked and mashed)
all-purpose flour
100 g (for dough and dusting)
eggs
2 (large, beaten)
Parmesan cheese
100 g (grated and divided)
butter
3-4 tablespoons (unsalted)
fresh sage
2 tablespoons (roughly chopped)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 200°C (400°F). Place the pumpkin wedges on a baking sheet and roast until tender, approximately 45 minutes. Remove from oven and allow to cool.
2
Once cooled, scoop out the pumpkin flesh and transfer it to a mixing bowl. Add the cooked and mashed potatoes, 100 g of flour, salt, pepper, 50 g of Parmesan cheese, and the beaten eggs. Mix until a firm dough forms, adjusting the flour as necessary based on the size of the eggs.
3
Lightly flour your work surface and roll the dough into long ropes, about 1.5 cm thick. Cut the ropes into bite-sized pieces.
4
Bring a large pot of salted water to a boil. Carefully add the gnocchi to the boiling water and cook until they float to the surface, which should take about 2-3 minutes. Using a slotted spoon, transfer them to a plate and set aside.
5
In a large skillet over medium heat, melt the butter until it begins to foam. Add the chopped sage and let it sizzle gently until the sage is crispy and the butter becomes a rich golden brown, approximately 2-3 minutes.
6
Add the cooked gnocchi to the skillet and toss gently in the sage butter. Serve immediately, garnishing with the remaining 50 g of grated Parmesan cheese or smoked ricotta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Triestine Pumpkin Gnocchi?
It is a vibrant Northern Italian dish from the city of Trieste, featuring gnocchi made from roasted pumpkin and mashed potatoes, served with a sage brown butter sauce.
What are the primary ingredients for the gnocchi dough?
The dough consists of 750 g of roasted pumpkin, 200 g of cooked mashed potatoes, 100 g of all-purpose flour, 2 eggs, and 50 g of grated Parmesan cheese.
How should the pumpkin be prepared?
The pumpkin should be deseeded, cut into wedges, and roasted at 200°C (400°F) for approximately 45 minutes until tender.
What oven temperature is needed for roasting?
The oven should be preheated to 200°C or 400°F.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
How do I know when the gnocchi are finished cooking?
The gnocchi are ready once they float to the surface of the boiling water, which typically takes 2 to 3 minutes.
What ingredients are needed for the sauce?
The sauce is made from 3-4 tablespoons of unsalted butter and 2 tablespoons of roughly chopped fresh sage.
How is the sage brown butter prepared?
Melt the butter until it foams, then add chopped sage and let it sizzle for 2-3 minutes until the sage is crispy and the butter is golden brown.
What type of cheese is used in the recipe?
The recipe uses 100 g of grated Parmesan cheese, divided between the dough and the final garnish.
Is there an alternative garnish to Parmesan?
Yes, you can use smoked ricotta as a garnish instead of the remaining Parmesan cheese.
How thick should the gnocchi ropes be rolled?
The dough should be rolled into long ropes approximately 1.5 cm thick.
What should I do if the dough is too soft?
You can adjust the flour as necessary based on the size of the eggs to ensure a firm dough forms.
Does this recipe include potatoes?
Yes, it includes 200 g of potatoes that have been cooked and mashed.
Is this recipe considered vegetarian?
Yes, based on the ingredients and tags, this is a vegetarian dish.
What type of flour is recommended?
All-purpose flour is used for both the dough and for dusting the work surface.
What seasonings are added to the dough?
The dough is seasoned with salt and black pepper to taste.
How long does it take to brown the butter?
It takes approximately 2-3 minutes over medium heat.
Should the water for the gnocchi be salted?
Yes, the gnocchi should be cooked in a large pot of salted water.
How do I transfer the gnocchi from the water to the plate?
Use a slotted spoon to carefully transfer the cooked gnocchi.
What is the total number of ingredients?
There are 9 ingredients listed for this recipe.
Can I use fresh sage for this dish?
Yes, the recipe specifically calls for 2 tablespoons of roughly chopped fresh sage.
Where does the pumpkin flavor come from?
The flavor comes from 750 g of pumpkin that has been roasted to bring out its sweetness.
What is the origin of this recipe?
The recipe originates from Trieste in Northern Italy.
How many eggs are required?
Two large, beaten eggs are required for the dough.
What should be done with the pumpkin after roasting?
Allow it to cool, then scoop out the flesh and transfer it to a mixing bowl.
Is the butter salted or unsalted?
The recipe specifies using unsalted butter.
What tags are associated with this dish?
Tags include pumpkin, gnocchi, sage, butter, Northern Italian, Trieste, comfort food, autumn recipe, vegetarian, and Italian cuisine.
Should the gnocchi be served immediately?
Yes, the dish should be served immediately after tossing the gnocchi in the sage butter.
How is the dough prepared?
Mix the pumpkin flesh, mashed potatoes, flour, salt, pepper, Parmesan, and eggs until a firm dough forms.
What color should the butter be for the sauce?
The butter should reach a rich golden brown color.