Our Blood Orange Olive Oil perfectly balances the earthy fried sage and smooth pumpkin gnocchi in this classic Italian recipe. Whether you serve to start or as a part of your main meal, this gnocchi recipe is full of flavour.
Pumpkin Gnocchi with Blood Orange Fried Sage
Appetizers, Small Plates
2/3 Cup canned pumpkin puree
½ Cup ricotta
1 ¼ Cup all-purpose flour, plus more for dusting
⅓ Cup parmesan cheese, finely grated
¼ Tsp. Thai Ginger Sea Salt
Pepper, to taste
⅓ Cup Blood Orange Olive Oil
1 Package whole sage leaves, about 24
Grated parmesan, to taste
Crispy Sage in Blood Orange Olive Oil
Remove excess water from the pumpkin by lining a colander with 4 sheets of paper towel, then spread the canned puree onto the paper towel and let rest for 5 minutes.
Measure 1/2 cup of pumpkin puree and place it in a bowl with the remaining Gnocchi ingredients. Mix well.
Add dough to a dusted work surface, sprinkle with flour and shape into a log. Cut into 6 pieces, roll each into 1.5 cm ropes, then cut into squares. Use a fork to press down lightly on the cut side of the gnocchi.
Bring a large pot of water to the boil, then add gnocchi to the water. Cook for about 2 minutes or until all the gnocchi rises to the surface, then drain.
Meanwhile, add Blood Orange Olive Oil to a large skillet over medium-high heat. Add sage and cook for 5 minutes until the sage begins to brown. Add the gnocchi, shaking the pan often, and cook until it is golden and crispy (about 3 minutes).
Serve immediately, garnished with parmesan and freshly cracked pepper.
Try with leftover pumpkin pie filler for added flavour with the warm spices. To make a heartier meal, simmer sausage and sliced peppers until cooked before adding the gnocchi.