Elisa Marinini, Ferrara
(Yield: 4 servings)
2 pounds pumpkin
(peeled and cubed into 1-inch pieces)
1 onion (diced)
5 tablespoons butter
salt
2 cups semolina flour
1 egg yolk
1 tablespoon butter
SAGE SAUCE:
12 sage leaves (chopped)
2 tablespoons butter
grated Parmesan cheese
1. Melt butter in saucepan over medium heat. Add pumpkin cubes and onions. Cook for approx. 30 minutes. Salt (to taste) and add a little water if too dry.
2.Purée mixture in food processor. Once completely cooled, add egg and pulse a few times. Add flour and pulse until dough-like and pulling away from sides.
3.Place onto floured surface and, working with small batches at a time, roll into ½-inch cylinders and cut into inch-long pieces. Using the end of a fork, you can give it the gnocchi look.
4.Place the gnocchi on a lightly floured cookie sheet until ready to use.
5.Bring large pot of salted water to boil. Add gnocchi, making sure not to crowd. When they rise to the surface they are cooked.
6.Remove first batch with slotted spoon and continue.
Serve warm with sage sauce and grated Parmesan cheese.
Sage Sauce: Melt butter in skillet over medium heat, add sage leaves and cook until slightly crisp. Pour over gnocchi.