Pumpkin Sage Gnocchi with Brown Butter

Pumpkin gives these gnocchi a gentle sweetness and a burnished autumn colour. Brown butter, crisp sage, and toasted hazelnuts keep the finished dish savoury and deeply aromatic.

Use a dry pumpkin purée for light dumplings. If yours looks loose, cook it in a wide pan for a few minutes, then cool it before making the dough.

Ingredients

• 350 g dry pumpkin purée
• 250 g ricotta, well drained
• 1 egg yolk
• 60 g finely grated parmesan, plus more to serve
• 180–230 g plain flour, plus more for dusting
• 1/2 teaspoon fine sea salt
• A pinch of freshly grated nutmeg
• 80 g unsalted butter
• 16 sage leaves
• 50 g toasted hazelnuts, roughly chopped
• Black pepper

Method

1. Mix the pumpkin, ricotta, egg yolk, parmesan, salt, and nutmeg in a wide bowl. Fold in 180 g flour, then add only enough extra flour to make a soft, slightly tacky dough.
2. Turn the dough onto a floured surface and divide it into four pieces. Roll each piece into a 2 cm rope, cut into bite-size pillows, and place them on a floured tray.
3. Bring a large pan of salted water to a gentle boil. Cook the gnocchi in batches until they rise to the surface, then give them another minute. Lift them out with a slotted spoon.
4. Melt the butter in a large frying pan over medium heat. Add the sage and cook until crisp. When the butter smells nutty and turns amber, add the gnocchi and toss until glossy and lightly golden.
5. Divide between warm bowls. Finish with hazelnuts, parmesan, and plenty of black pepper.

Make it ahead

Freeze the uncooked gnocchi in a single layer, then transfer them to a container. Boil them straight from frozen and allow an extra minute of cooking time.