Pumpkin Gnocchi With Onions and Sage
Published: November 2, 2011
This quintessentially autumnal dish is much easier to make than it looks. Once you get your timing right with the boiling water and the browning onions and sage, it can be thrown together in about a half-hour. Serve as a side dish alongside roast chicken or on its own.
If you were so inclined, a bit of lightly pan-fried pancetta would be a good addition, but it doesn’t need it.
1/2 cup canned pumpkin $1.50 for a 15-oz. can
1/2 cup ricotta cheese (I prefer the whole milk kind) $4 for 14 oz.
1 cup flour, plus more for rolling pantry
1 egg $1.50 for 12
dash of nutmeg (optional) pantry
1/2 teaspoon salt pantry
freshly ground black pepper pantry
6 tablespoons butter $1 for a stick
1 medium onion, sliced 50 cents for a whole onion
6-7 fresh sage leaves $1 for a bunch
Total cost of ingredients: $9.50
Set a large pot of salted water on a stove and turn heat on high boil.
In a mixing bowl, combine pumpkin, ricotta, flour, egg, nutmeg (if using), salt and a few grinds of fresh black pepper. Stir gently to form a very soft dough.
Dust a clean plate with flour and set it next to your work area. Turn the dough out on a lightly floured surface and divide into six balls. Roll each ball into a long, cylindrical “snake,” about three-fourths of an inch thick. Using a very sharp knife, cut into one-inch “pillows.” Set aside on a lightly floured plate.
Melt butter in a large frying pan over medium-high heat. Add the onions and sage. Let cook for six to seven minutes until onions brown and sage becomes somewhat crispy.
While the onions and sage cook, lower the temperature on the boiling water slightly so you have a light boil. Working in batches cook the gnocchi for two to three minutes, or until they float to the surface of the pot. Remove with a slotted spoon.
Transfer the boiled, drained gnocchi to the butter/onion/sage mixture and toss well to coat all the gnocchi with butter. Let gnocchi cook for two minutes or so on each side to ensure they brown nicely.
To serve, divide among two to four plates and top with more freshly ground black pepper if desired. Serve hot.
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