Pumpkin gnocchi with sage butter & mature pecorino
Homemade pumpkin gnocchi meets aromatic sage butter and strong pecorino - a vegetarian autumn dish with depth. The combination of sweet, nutty pumpkin and hearty spice calls for a wine with a strong character and rich structure. The ideal accompaniment: an orange wine from Georgia or other strong white wines with herbal and nutty notes.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main course
Cuisine Autumnal, Italian
Servings 2 People
Calories 530 kcal
For the gnocchi
- 250 g Hokkaido pumpkin
- 150 g floury potatoes
- 1 Egg yolk
- 80 -100 g flour depending on humidity
- Salt Nutmeg, pepper
For the sage butter
- 50 g Butter
- 6 -8 fresh sage leaves
To serve
- 30 g Matured pecorino Freshly grated
Prepare the gnocchi dough
Remove the seeds from the pumpkin, cut into wedges and bake in the oven (200 °C, approx. 25 mins.) until soft.
Peel the potatoes, cook until soft and leave to evaporate.
Mash both and mix with the egg yolk, flour and spices to form a smooth dough.
Divide the dough into portions, shape into rolls and cut into approx. 2 cm pieces.
Prepare the sage butter
Melt the butter in a pan, add the sage leaves and brown lightly.
Toss the gnocchi in the butter and serve with freshly grated pecorino.
Calories: 530kcalCarbohydrates: 52gProtein: 28gFat: 15g
Keyword Fall recipes, Georgian wine, Orange Wine, Pecorino, Pumpkin gnocchi, Rkatsiteli, Sage butter, Vegetarian, Wine and food pairing