Mains · Autumn
Pumpkin Gnocchi with Sage
A comforting autumn dish built around seasonal plant ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Boil or roast pumpkin and potato until soft, drain thoroughly and mash smooth.
- Cool until lukewarm and gradually work in flour to make a soft but shapeable dough.
- Roll into ropes, cut gnocchi and boil in salted water until they float to the surface.
- Warm sage briefly in olive oil, add drained gnocchi and toss gently.
- Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Use a large enough pot so the water returns to a boil after adding pasta. Stir during the first minute to prevent sticking.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.