Pumpkin gnocchi with sage and smoked almond burnt butter - Home Beautiful
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Roast pumpkin gnocchi tossed through sage burnt butter and finished with smoky almonds creates a comforting dinner.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Potato masher
- Saucepan
- Colander
- Chef's knife
- Skillet
- Spatula
- Serving bowl
Ingredients
- 350g peeled and seeded butternut pumpkin, cut into thin wedges
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- ½ cup (130g) firm ricotta, plus extra to serve
- ½ cup (70g) finely grated parmesan cheese
- 2 egg yolks, at room temperature
- ¼ tsp finely grated nutmeg
- 1 tsp salt flakes
- ½ tsp cracked white pepper
- 1 cup (150g) “00” flour, plus extra for dusting
- 150g salted butter, chopped
- 4 sprigs sage, leave separated
- 2 tbsp smoked almonds, chopped to serve
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