Pumpkin Gnocchi with Parmesan

Servings: 4

Preparation time: 25 minutes

Cooking time: 6 to 8 minutes

Ingredients

The gnocchi

• 350 ml (1 1/2 cups) pumpkin puree
• 1 egg
• 1 pinch of salt
• 1 pinch of ground nutmeg
• 500 ml (2 cups) flour

The sauce

• 1 onion, chopped
• 15 ml (1 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 cloves garlic, chopped
• 125 ml (1/2 cup) white wine
• 15 ml (1 tbsp) fresh sage, chopped
• 125 ml (1/2 cup) 35% cream
• 125 ml (1/2 cup) Parmesan cheese, grated
• Salt and pepper to taste

Preparation

1. In a bowl, mix the pumpkin puree and the egg then add the salt, nutmeg and and gradually the flour.
2. Add a little more flour if necessary, if the texture is too sticky and wet. The texture should resemble a fairly soft play dough.
3. Form fairly thin sausages of dough. Then, using a knife, cut to form small gnocchi. Set aside.
4. In a hot pan, brown the onion in the fat of your choice, add the garlic and deglaze with white wine. Add salt and pepper. Reduce until dry, then add the sage and cream and simmer for 2 to 3 minutes. Check the seasoning.
5. In the meantime, in a large saucepan of boiling salted water, immerse the gnocchi and cook for about 2 minutes, until they rise to the surface.
6. Remove from the water and place the gnocchi directly in the sauce. Mix gently to coat the gnocchi with sauce. Cover with grated Parmesan.