Monday, 21 November 2011
Pumpkin Sage Gnocchi
I hope you're not all pumpkin'd out just yet... winter hasn't even begun so I'm still on the pumpkin train! I usually don't get off until spring has sprung. I've made the recipe a few times and I'm not sure why I haven't posted it yet. Its wonderful! My littlest boy loves it and it is really quite simple to make.
Most of the recipes for pumpkin or sweet potato gnocchi that I came across had a sage/brown butter sauce that was poured on top. I decided this time to try and roll some sage leave in some the gnocchi so you get the wonderful flavour along with the delicate chew of the pillows. It turned out fabulously and I ended up serving it with sage leaves fried in coconut oil as well and didn't need any butter or butter sub. And I really liked the combo of fresh tasting sage with the toasted sage. (As I'm typing this I'm thinking that adding a bunch of crumbled fried sage to the dough would be super-fantastic...) If you can tolerate dairy, a sprinkle of parm would be utterly delicious on top.
Please ignore my imperfect gnocchi... I've only made them a few times and I'm still trying to get the hang of shaping them properly. But, it doesn't matter how they look... they taste delicious no matter what!
Pumpkin Sage Gnocchi
2 c GF flour blend (I used Namaste)
1 1/4 c pumpkin puree
1/4 tsp pumpkin pie spice
1/4 tsp sea salt
a few grounds of fresh pepper
sage leaves (about 10)
1 tbsp coconut oil
nutritional yeast for topping
Place flour, pumpkin and seasonings into a large bowl. Use your hands to combine and form a smooth dough. If it's too sticky add more flour. When you press your finger into the dough it should create a smooth indent without leaving anything stuck on your finger.
Form the dough into a ball and cut into 4 even pieces.
Take a chunk of dough and roll it out with your hands until you have an even log about the diameter of a nickle. Press it down with your fingers to flatten. Place small sage leaves along the length of the dough. Fold over and pinch to seal and create a smooth, rounded log again.
Cut into bite size piece and press onto a fork, if desired. (This is supposed to help any sauce stick better.) Set aside. *
Set a large pot of salted water on to boil over high heat.
Roll out remaining dough into logs and cut, omitting the sage or it will be too overpowering.
When all piece are cut and shaped as desired set a small frying pan with the coconut oil on to heat over medium.
When the water is boiling carefully add the gnocchi and boil until they float (about 3 minutes.)
While the gnocchi are boiling carefully add remaining sage leaves to the oil and fry until golden. Remove leaves from heat and place on a paper towel to drain, reserving oil.
Drain gnocchi when they are done. Drizzle with a tiny bit of hot coconut oil to keep them from sticking together.
Serve with fried sage, extra salt and pepper and a good sprinkling of nutritional yeast.
*The pieces with the sage inside are a little awkward to shape, but if you use small pieces of sage it won't be too hard!
See that little bit of sage tucked into at gnocchi? Yum.
Who's bored of seeing my same bowls over and over??? I need to invest in some fun dishes, placemats/fabric and props to make my photos better... if you've got anything that you'd like to donate to me, I won't turn your down! :)