@freshofftheraq: Pumpkin Spice Gnocchi w/ Garlic Sage Butter 🧡🍃 These are the perfect combo of soft and chewy on the inside and crispy golden brown on the outside. They’re honestly addictive 🥲 Sage is the BEST herb and pumpkin spice deserves all the hype, and since I’m all for maximizing fall vibes, why not combine them? Here’s the recipe: Pumpkin Gnocchi: 1 cup pumpkin puree (245g) 1 potato, roughly chopped, cooked and mashed (about 200g /1 cup mashed) 2 cups flour (270g) 1 tsp pumpkin spice 1.5 tsps salt Garlic Sage Butter: 2 tbsps vegan butter 2 tbsp olive oil 3 garlic cloves, smashed with the side of a knife 10 sage leaves Pinch of salt In a large bowl, combine mashed potato, pumpkin, flour, pumpkin spice and salt. Mix until a shaggy dough forms, than pour out onto a surface and knead the dough together until smooth. Add more flour if the dough becomes sticky. Form into a circle then cut out a small slice and roll into a log. Cut the log into 1/2 inch gnocchi pieces. Optionally roll each piece along the back of a fork to create ridges. I didn’t bother rolling all of mine since the gnocchi holds onto the buttery sauce just as well without. Bring a pot of water to a boil, reduce the heat to medium, generously salt the water and add carefully add in about half the gnocchi. To prevent splashing you can place gnocchi on a slotted spoon and lower it into the water. Gently stir the gnocchi and boil until it floats to the surface, about 2 minutes. Remove the gnocchi using a slotted spoon and place in a large bowl for later. In a large skillet, heat butter and olive oil, then add crush garlic cloves and sage. Fry until lightly golden brown, constantly stirring and being careful not to burn them. This should take around 3-5 minutes. Add cooked gnocchi and toss in the garlic sage butter. Add a pinch of salt to taste and fry for about 10 minutes, stirring every now and then for even browning. To serve, I like to top with extra crispy sage leaves. #gnocchi #pumpkin #pumpkinspice #fallrecipes #plantbased #sage

Raquel

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Region: CA

Thursday 05 October 2023 22:49:34 GMT