This has to be one of my all time favorite fall recipes. It’s buttery, salty, slightly sweet, crunchy and soft all at the same time. I was holding off making these roasted pumpkin gnocchi in brown butter sage sauce because I knew if I started cooking with squash, I couldn’t stop. And to be honest, I won’t stop.
I couldn’t help but add freshly grated parmesan on top of all this buttery goodness. This was such a filling meal that I had an inner fight whether to have a nap or go for a walk. Of course I chose the healthiest option and went outside.
Living just slightly outside the city center has so many advantages. One of them is all this beautiful fall foliage around my home. Chestnuts on every step and crunchy orange and red leaves. Too bad they don’t stay as beautiful for a longer period of time.
This recipe is actually very simple. But there is this misinterpretation about foods that require flour. Because you will end up having to clean your whole kitchen, yourself, the cat, the dog, the husband and wash your hair cause that flour will be everywhere. So the recipe itself is easy and quick but clean up time is more than usual.
These roasted pumpkin gnocchi in brown butter sage sauce are really quite simple to make. You just roast some pumpkin in your oven. Mash it, add egg, flour. Knead for a bit. Roll out, cut in to tiny small pillows. Now, you don’t have to do anything else with them really, but I advise you to roll each gnocchi down some kind of textured surface. Because in those ridges, that’s where the sauce lives! You could easily just press it lightly with your finger to make a hallow hole, but those little nooks and crannies are so worth it. That way you get buttery goodness in each bite!
Now let’s get cooking!
Enjoy your meal, cause you WILL be going in for seconds!
