PUMPKIN GNOCCHI WITH MUSHROOM RAGUT OR SAGE BUTTER SAUCE

Pumpkin Gnocchi with Sage Butter Sauce or Mushroom Ragut

SERVES FOUR

Serve this flavorful gnocchi with Sage Butter Sauce for a classic dish, or with a hearty Mushroom Ragut as a plant based option.

With floured hands knead lightly until the dough is smooth. Do not over-knead or your gnocchi will be tough.

Cut the dough into quarters and roll to form long  ½” strands.

Place the gnocchi strands on a tray lined with parchment paper.

Cut into ¾” pieces. Press each gnocchi piece with the tines of a fork, or roll each piece on a gnocchi board.

Cover the tray of gnocchi with plastic and freeze. Your gnocchi will be much easier to handle if frozen. After it is frozen, place in a Ziploc bag or cook.

TO COOK:

Fill a stockpot with salted water to a boil. Drop a few pieces at a time into the water and cook until they float to the top (approximately 3 – 4 minutes.)  

Remove with a slotted spoon and place in a colander. 

• If serving with mushroom ragout, lightly toss with olive oil once drained.
• If serving with butter sage sauce, place directly into the pan of sauce to coat.

SAGE BUTTER SAUCE

INGREDIENTS:

½ stick (4 tablespoons) melt butter

5 fresh sage leaves

1 small clove garlic

¼ teaspoon salt

¼ teaspoon pepper

Melt butter and add the sage leaves, and garlic clove. Cook on low heat for 3 – 4 minutes. Remove the sage leaves from the pan once crispy. Toss the sauce with the gnocchi and top with the sage leaves and Parmesan cheese.

MUSHROOM RAGUT

INGREDIENTS:

Since the mushrooms dominate the flavor of this hearty sauce, I begin with a high quality Marinara Sauce, but if you want to make a marina sauce, go for it.

INSTRUCTIONS:

Saute the mushrooms with salt and pepper until the mushrooms are soft and all of the liquid has evaporated.