Ingredients

The following ingredients have 4 Servings
  • 1 batch of pumpkin gnocchi
  • 80 to 100 gms – 2.8 to 3.5 oz. butter
  • 6 sage leaves
  • 1 pinch salt
  • Pepper
  • 4 tbsp Parmigiano Reggiano thinly grated (plus more to serve)

Instruction

  • Put the butter, sage and salt in a pan and put it on a low fire until the butter melts. Do not brown the butter or the sauce will taste burnt.
  • Cook the potato gnocchi as per the instructions that you find here. When the pumpkin gnocchi are cooked, remove them with a slotted spoon and put them in the pan with the butter and sage sauce. Mix well on low fire for a minute or two, add the 4 tbsp of Parmigiano Reggiano and some pepper and mix.
  • Pumpkin gnocchi with butter and sage with some more Parmigiano Reggiano on the top!