To get you through another season Joe Goldberg’s murderous tendencies, how about comfort food? You can. Yes. You can use leftover Halloween carbs to make Monday bearable. Beautiful things can happen when pasta and pumpkin work together. With autumn approaching, a large bowl of pillowy gnocchi topped with a sage-butter sheen is what we all need.

Date night dish? It would be a crime to not make this sauce. It’s not difficult to make gnocchi. We used canned pumpkin puree, but you can use fresh pumpkin or butternut squash. Also, you’ll notice that we are missing a baked potato. But again, Ricotta cuts down on prep time and makes the best soft gnocchi.

With these products you’ll get 2 servings. The preparation time is around 30 minutes, actual cooking time – 10 minutes.

Ingredients

1. 150g full-fat ricotta
2. 130g pumpkin puree
3. 1 egg
4. 135g flour
5. 1 teaspoon salt
6. 2 tablespoons butter for pan-frying
7. Parmesan cheese for topping

Sage butter:

1. 80g salted butter
2. 2 cloves of garlic
3. 25 sage leaves
4. 1 tablespoon flour
5. 1 tbs cream
6. 150ml water from pasta

Gnocchi recipe

1. To absorb some of the liquid from the pumpkin puree, place 3-4 sheets of tea towel paper or a muslin-style tea towel in a colander. Let the pumpkin puree sit for five minutes.
2. In a bowl, combine the pumpkin puree and ricotta. Make a well in the middle of the bowl, crack an egg into it, and then sprinkle some salt on top.
3. Use a fork to quickly whisk the egg.
4. Next, mix all ingredients together until you have a dough-like shape. It should not be too sticky.
5. Make sure your surface is floured and ready for your pumpkin.
6. Place the dough on a floured surface. Divide the dough into six pieces and roll each piece into a rope-like log. Divide into bite-sized pieces.
7. To create lines worthy of a restaurant, place a fork on the cut side.
8. To prevent them from sticking, place them on a plate.
9. Bring a saucepan of water on the boil.
10. Each gnocchi piece should be added one at a time. It’s done when it rises to top. Use a slotted spoon to remove it.

 Sage Butter Sauce Recipe

1. In a nonstick skillet, melt 2 tablespoons butter. To make the gnocchi crispy and golden brown, fry them in a skillet for 2 minutes. Set aside. Now, onto the sage butter
2. To the same pan, add 15g butter, sage leaves, and garlic. Cook on a low heat.
3. When the leaves start to become crispy, take them out of the heat. Take out the garlic.
4. Mix the flour with the double cream.
5. Slowly add the pasta water to loosen the sauce.
6. Mix the gnocchi and the top with the sage leaves. Add black pepper and lots of parmesan.

Enjoy!