Pumpkin Gnocchi with Apple and Sage
Manhanga. That’s what we call pumpkin in my native tongue - or at least one of several gourds. It’s also the season to enjoy all types of gourds in the US - pumpkin, butternut, and acorn squash to name a few. Gnocchi may be an Italian dish, but I love it, and I think most of you on this page right now would agree! I had to apply a familiar ( and seasonal) addition other than the regular potato to this recipe. These dumplings when done right are soft, and typically tossed in a buttery, creamy, rich sauce before being served.
I add the apples for texture and to compliment the sage along with the pumpkin.
Not much is done with pumpkin in Zimbabwe, people usually boil it and season with a little salt. The leaves are also eaten - known as muboora, often mixed with peanut butter - and the seeds are dried and used as well.
This gnocchi is a satisfying, hearty recipe to be enjoyed for lunch or dinner with a glass of wine. You'll probably like it even more on a chilly day!
Ingredients
Roast pumpkin:
1 small sugar pumpkin
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Gnocchi:
Mashed roast pumpkin
1 egg
1/4 cup parmesan
1/4 cup ricotta cheese
1 teaspoon brown sugar
1 tablespoon black pepper
1/2 teaspoon fenugreek powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 tablespoon pumpkin spice
1/2 teaspoon salt
1 1/2 cups flour + extra for kneading (I used a combination of all-purpose and whole wheat)
4 tablespoons butter
2-4 tablespoons water
2-4 tablespoons light cream
2-4 tablespoons pumpkin puree
2 tablespoons olive oil
1-2 sprigs sage
1-2 apples
Instructions
Slice the pumpkin into quarters and remove the seeds and fibers. Drizzle with olive oil, then season with the spices, salt, and pepper. Bake at 400F for 30 minutes or until the pumpkin flesh is soft, remove from the oven to cool.
Mash the cooled pumpkin in a large bowl, then add the spices, salt, pepper, ricotta and parmesan cheese. Add the flour in parts, kneading with your fingers until it is workable enough to transfer to a cutting board or a hard, clean, floured surface. Add more flour if necessary and knead until you can form a soft, moldable dough. Divide it into four parts, then roll each one into long, thin logs. Cut them into small pieces and set aside.
Once you have all your cut gnocchi, you can roll and shape them against a fork in if you like.
In a large saucepan (depending on how much pasta you plan to serve immediately), add the butter and about 1/2 a diced apple. Saute for about 5 minutes on medium heat until fragrant then set aside.
Boil some water in a large bowl then add the gnocchi. Do this in batches to give them space so they can cook evenly. Allow the gnocchi to boil until they float to the surface of the water. Remove and place on paper towels to absorb any excess water.
Put the saucepan back on the stovetop and add the sage, the pumpkin puree, the cream, water, olive oil, about 1 cup of the gnocchi. Saute until the gnocchi begins to brown (you’ll want to adjust the amount of water, puree and cream to create for the sauce, depending on how much you’d like!) You may have some extra gnocchi left over, so use more apple, sage and sauce to cook the rest.
Season with salt, chilli flakes and pepper, serve hot.
