23 October 2011

Pumpkin/Squash gnocchi in a lemon sage butter sauce

Every autumn, I'm so afraid for pumpkin season to end before I've tried out all the pumpkin recipes I wanted to. And every autumn, exactly that happens. This was a great deal easier when I was a teenager and the only pumpkin recipe I was acquainted with was pumpkin soup. I was never and will propably never be a big fan of pumpkin soup. It's O.K., but nothing more. But ever since I found out about pumpkin pies, pop tarts, gnocchi, risotto, waffles, pancakes, syrup etc, pumpkin season always seems to go by in a flash. Well, not this year. I promised myself that this year would be different. So, when I went to the supermarket last monday to do my weekly grocery shopping and they had a special offer on onion squash, I bought... ...two! Despite my still having half a pumpkin in the fridge.
Let the pumpkin series continue. There's still a lot more on the menu.


I discovered this recipe about one year ago on Homemade deliciousness, one of my favourite food blogs, and have already made it countless times since then. It seems to virtually scream of effort but it's actually pretty easy. Of course, it's even easier and also a lot quicker if you can get your hands on tinned pumpkin puree. For those who can't: You can also prepare some pumpkin puree in advance, that way you won't have to make everything in one go. Just peel the pumpkin or squash (not necessary if you have one with an edible skin, e.g. onion squash or butternut), deseed and slice it. Put the slices onto a baking tray and bake for around 25 minutes at 200° C/390° F. Transfer the slices to a bowl and puree with a handheld blender. Store the puree in an airtight container. It will keep in the fridge for about 5 days. 

Pumpkin gnocchi in a lemon sage butter sauce
(Recipe adapted from Homemade deliciousness)

Serves 2 (or 1 for two suppers)

300 g/1.25 cups pumpkin puree (use tinned or make it yourself: see above for instructions)
150 g/1.25 cups flour
1-2 Tbsp polenta
A pinch of freshly grated nutmeg

A handful of fresh sage leaves (dried will do as well)
50-70 g/0.25-0.3 cups butter
Juice from half a lemon
As much parmesan as your heart desires

Mix together the pumpkin puree and the polenta, salt and nutmeg. Add the flour. The dough should only be slightly sticky (you may need to add more flour). Cut the dough into two equally large halves.

On a floured surface, form each half into a roll (about 2.5 cm/1 inch in diameter) and press it down a little. Then cut it into smallish pieces (2.5 cm/1 inch long).

Fill a large pot with water and bring to the boil. Put in the gnocchi and cook them for around 5 minutes or until they all swim on the surface.

In the meantime, chop the sage. When the gnocchi are done, strain them and put them aside. Heat the butter in a small frying pan. When it has melted, add the sage and the lemon juice. After a minute or so, add the gnocchi and fry for another 3 minutes, stirring all the time.

Serve with the parmesan on top.

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