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Pumpkin Sweet Potato Gnocchi

15 INGREDIENTS • 12 STEPS • 2HRS 15MINS

Pumpkin Sweet Potato Gnocchi

Recipe

3.5

2 ratings
Fair warning that this is a project and the recipe makes a lot. I didn’t see the sense in going to the trouble of making homemade gnocchi without making a big batch at once. The easy sage butter sauce just makes the perfect sauce to go with it.
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Fair warning that this is a project and the recipe makes a lot. I didn’t see the sense in going to the trouble of making homemade gnocchi without making a big batch at once. The easy sage butter sauce just makes the perfect sauce to go with it.
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

2HRS 15MINS

Total Time

$1.97

Cost Per Serving

Ingredients

Servings
6
us / metric
Gnocchi
Sweet Potato
2
Medium Sweet Potatoes
Canned Pumpkin Purée
450 g
Canned Pumpkin Purée
Pumpkin Pie Spice
1 tsp
Pumpkin Pie Spice
Paprika
1/2 tsp
Paprika
Salt
2 pinches
Salt
Freshly Ground Black Pepper
2 pinches
Freshly Ground Black Pepper
All-Purpose Flour
435 g
All-Purpose Flour
Egg
2
Eggs
Sauce and Finishing
Butter
120 mL
Butter, divided
Fresh Sage
1 bunch
Fresh Sage
Garlic
2 cloves
Garlic
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Milk
2 Tbsp
Milk
Salt
1 pinch
Salt
Grated Parmesan Cheese
to taste
Grated Parmesan Cheese

Nutrition Per Serving

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Calories
510
Fat
18.9 g
Protein
11.8 g
Carbs
73.4 g
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Cooking Instructions

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step 1
Place the Sweet Potatoes (2) on a microwave-safe plate and prick them all over with a fork so they don't explode. Cook in a microwave oven for 12 minutes to get them tender.
step 2
Let them cool enough to handle, then cut both of them in half. Peel the skin away, it should fall away easily, and use a box grater to finely grate the flesh right into a mixing bowl. You could also use a potato ricer or food mill here instead if you have them.
step 3
Stir the grated sweet potatoes thoroughly with the Canned Pumpkin Purée (450 g), Pumpkin Pie Spice (1 tsp), Paprika (1/2 tsp), Salt (2 pinches), and Freshly Ground Black Pepper (2 pinches).
step 4
On a clean counter surface, make a big well with the All-Purpose Flour (435 g) and spoon the pumpkin sweet potato mixture into it. Crack the Eggs (2) on top. Then use a fork to start beating the eggs while you start to incorporate the wet ingredients into the flour. Switch to using your clean hands to bring the dough into a smooth ball.
step 4 On a clean counter surface, make a big well with the All-Purpose Flour (435 g) and spoon the pumpkin sweet potato mixture into it. Crack the Eggs (2) on top. Then use a fork to start beating the eggs while you start to incorporate the wet ingredients into the flour. Switch to using your clean hands to bring the dough into a smooth ball.
step 5
Knead the dough a couple of times to make sure it is well incorporated, but don't over handle it. Form it into a loaf and slice it into thin little slices. Make each slice into a thin, long log by rolling the slice under your hands back and forth. Then cut each slice into little 1-inch pieces.
step 5 Knead the dough a couple of times to make sure it is well incorporated, but don't over handle it. Form it into a loaf and slice it into thin little slices. Make each slice into a thin, long log by rolling the slice under your hands back and forth. Then cut each slice into little 1-inch pieces.
step 6
Roll each piece over the back of a fork to make the signature ridges and lay them out on a lined sheet pan to hold them.
step 6 Roll each piece over the back of a fork to make the signature ridges and lay them out on a lined sheet pan to hold them.
step 7
Get a large pot of water on to boil, and salt it generously. This is a lot of gnocchi, so I boiled them in 5 batches. Let them cook for a couple of minutes until they float to the top. As they float to the top, fish them out with a slotted spoon or fine mesh strainer and transfer them to a plate. Reserve 1 1/2 cups of the water.
step 8
Once all of the gnocchi are boiled, get out a large skillet and melt the Butter (4 Tbsp) in it over medium high heat. Add in half of the gnocchi and let them pan fry in the butter for 2-3 minutes to develop a light crust. Remove them from the pan to another plate and repeat it with the other half of gnocchi.
step 9
Add the Butter (4 Tbsp) to the skillet along with the Fresh Sage (1 bunch) and Garlic (2 cloves). Let the sage and garlic fry in the butter for another 3-4 minutes until the sage leaves are crisp. Transfer sage on a plate and discard the garlic.
step 9 Add the Butter (4 Tbsp) to the skillet along with the Fresh Sage (1 bunch) and Garlic (2 cloves). Let the sage and garlic fry in the butter for another 3-4 minutes until the sage leaves are crisp. Transfer sage on a plate and discard the garlic.
step 10
Whisk the All-Purpose Flour (2 Tbsp) in until the butter thickens into a paste. Then whisk in the Milk (2 Tbsp).
step 11
Finally, whisk the 1 1/2 cup of reserved starchy water from cooking the gnocchi in and Salt (1 pinch) until you have a nice sauce. Toss the gnocchi into the sauce to coat it and take the pan off of the heat.
step 12
Crumble up the fried sage and sprinkle it into the pan with the pasta. Serve immediately in pretty bowls with a big sprinkle of Grated Parmesan Cheese (to taste) on top!
step 12 Crumble up the fried sage and sprinkle it into the pan with the pasta. Serve immediately in pretty bowls with a big sprinkle of Grated Parmesan Cheese (to taste) on top!
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