Halloween’s around the corner!
No pumpkin dessert or anything Halloween theme desserts for me this year. I’m gonna be boring and give you this instead… Hee! Something which i’ve been wanting to try for the longest time and boy, was i glad or what.. now that i can finally strike this item off from the To-Cook-List.
I think i have an unexplainable love towards dumpling, or gnocchi if you must. I crave for it from time to time. Pumpkin, potato, spinach & ricotta, or even just plain like that with flour, i, will eat them all. Period. :)
damn, i really love this nail colour laa! heheee!
Truth be told, this was my first time using fresh sage leaves. Before, it was always dried sage for other dishes but never fresh. To top it off, i’ve also never eaten dishes with fresh sage even when dining out. Grin. Yup, sometimes, i can be really sua-ku. Wait, make that most of the time. Bet you’re laughing your head off now eh?
Imagine my surprise when i browned these sage leaves in the butter. I have always wondered what is so great about sage leaves but now i know. The scent from sauteed sage… simply blew me away. I knew instantly that this would be a hit with me. I’m not sure about the boys but then, who cares! HAHA. Very often, i cook and bake stuff for myself, not them. :Pp
True enough, it was love at first bite, for me that is. I love this so much so that i’ve cooked it twice to date despite knowing no one else enjoys it that much except me. Muaahahahahaaaaa!
Pumpkin Dumpling (gnocchi) with Sage-scented Butter
- 1 Pumpkin, when cut and peeled around 500 grams
- 1 egg
- 150 grams flour
- Freshly ground nutmeg
- 30 grams grated parmesan cheese
- 10 sage leaves, picked
- 50 grams butter, unsalted
- salt and pepper to taste
- toasted walnuts, optional
- In a large steamer, steam the pumpkin until soft, around 25 minutes. If the pumpkin feels a bit wet, dry it out a bit by placing it in a large pan over a low heat to remove some excess moisture.
- Use a potato ricer to mash the pumpkin in a large bowl then add the egg, flour, nutmeg and parmesan cheese (add some salt and pepper to taste). Using a fork, mix the ingredients together, the mass will look quite sticky. You can add more flour at this point but doing so will make the mixture much more dense and heavy which is not what you want. Remember also to handle the dough as little as possible.
- Bring a large pot of salted water to the boil and then lower the heat to a medium boil. Shape the dumpling with 2 spoons, drop the pieces into the boiling water immediately and let cook until they start floating to the top. Remove from the water and place on some kitchen paper to absorb the water. Keep warm.
- For the sauce, heat the butter until nicely browned and it smells nutty, then add the sage leaves. Stir in the dumplings and let it sauteed in the browned butter sauce and sage leaves for a good 1 minute or so. Serve immediately with generous amount of shaved parmesan.
Adapted from Trissalicious
Because the dough was too sticky for me to handle, i had to resort to shaping these babies using 2 spoons. I’m not sure it was me or what, but twice, i cooked this twice and both times, the dough was too much for me to handle.
During my first attempt all the way back in August, i actually added more than 50g of flour, hoping that i could shape something out of it but to no avail.Shaped or not, it doesn’t quite matter anymore as long as it tastes good to me. Nevertheless, i do hope one day, one fine day when i will be able to shape these properly without the spoons!
Meanwhile, please make do with these not quite appetizing looking dumplings from me. :)
ps : my apologies to you who waited this long for the recipe when i first posted the photo on the Facebook. paiseh!