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Sorghum & Pumpkin Gnocchi with Brown Butter and Sage

https://www.sorghumcheckoff.com/recipes/sorghum-pumpkin-gnocchi-with-brown-butter-and-sage/

Prep Time

10 Minutes

Make Time

30 Minutes

Yield

4 servings

Sorghum Form

Soft pumpkin gnocchi made with nutty sorghum flour, tossed in rich brown butter, sage and hazelnuts.

Ingredients

Main Recipe Ingredients:

  • 1 cup pumpkin purée
  • 1 large egg
  • 1⁄2 tsp salt
  • 1⁄4 tsp nutmeg
  • 1 1⁄2 cups whole grain sorghum flour, plus extra for dusting

Brown Butter Sage Sauce Ingredients:

  • 4 tbsp salted butter
  • 4–5 fresh sage leaves
  • Chopped hazelnuts, for garnish
  • Parmesan cheese, for garnish

Instructions

Main Recipe Instructions:

  1. In a large mixing bowl, combine pumpkin purée, egg, salt and nutmeg.
  2. Gradually add sorghum flour, mixing until a soft dough forms. It should be slightly tacky, but not sticky. Add more flour if needed.
  3. Dust your work surface with sorghum flour.
  4. Divide the dough into 4 portions and roll each into a rope about 3⁄4-inch thick.
  5. Cut into 1-inch pieces.
  6. Bring a large pot of salted water to a boil.
  7. Drop gnocchi in batches into the boiling water. Cook until they float to the surface (about 2–3 minutes), then remove with a slotted spoon and set aside.

Brown Butter Sage Sauce Instructions:

  1. In a large skillet, melt the butter over medium heat, swirling constantly to avoid burning, until it begins to foam and turn golden brown, about 3–4 minutes.
  2. Add sage leaves and cook for 30 seconds, until crispy and fragrant.

Assembly Instructions:

  1. Add cooked gnocchi to the skillet with sage brown butter, tossing gently to coat.
  2. Serve topped with chopped hazelnuts and parmesan.