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Tuesday, October 28, 2014

Pumpkin Gnocchi with Sage and browned butter sauce and baked beef balls 南瓜義式麵疙瘩

When I was figuring out what to cook for lunch yesterday, seeing the balance pumpkin sitting in the fridge, suddenly think of making gnocchi using pumpkin instead of the usual potato.

I was in the rush so I have no time really slow bake the pumpkin till dry, so I have to add more flour resulted not light gnocchi but slightly chewy gnocchi. If you want to try out this recipe, try to bake the pumpkin in low temperate till dry, then add less flour and only use egg yolk for better result.

I know my kids will not just to enjoy this plain gnocchi, so I bake some beef balls to go with it..

Pumpkin Gnocchi with Sage and browned butter sauce and baked beef balls 南瓜義式麵疙瘩 
*serves for 3 pax

To make pumpkin gnocchi
180g mashed pumpkin (roasted)
150g plain flour or cake flour
1 small egg (~50g)
a pinch of salt 


1.Pre-heat oven to 180C.
2.Bake pumpkin (cut into thin slices) for about 5mins or till tender.
3.Mash the pumpkin, add cake flour, egg and salt. Mix until all well combined (the dough is sticky).
4. Lightly dust the dough with flour and dust worktop with more flour, pinch a small dough and roll them into classic gnocchi shape with the special board otherwise you can use fork to roll them. Place them on a large sheet which dust with flour. 

To cook crisped sage and brown butter sauce

A small bunch of fresh sage leaves
2tbsp unsalted butter 


  1. Bring a large pot water to a boil; add 1tsp salt. Add in the gnocchi; when they rise to the top (about 1min), continue to cook until tender for few more seconds. Drain the gnocchi and set aside.
  2. Heat up a frying pan, add the butter when pan is hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Serve immediately. 

Baked Beef balls
200g minced beef
2tbsp chopped yellow onion
1/2tsp salt
Freshly ground black pepper
1/2tsp parmesan cheese powder
 A pinch of dried oregano and parsley
3tbsp fresh milk
2tbsp bread crumbs
1/2tbsp natural yogurt


  1. Add all ingredients in a mixing bowl, mix well. Divide the mixture into 15 portions and shape into round balls. Place them on a baking sheet.
  2. Bake at 180C for 15mins (no fan), then increase to 210C (fan forced) to further brown the beef balls for 5mins.

Recipe by Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)


eileenlml.blogspot.com said...


Mel said...

Your family are so lucky to get to taste different types of delicious dishes from you.

Somewhere in Singapore said...


鲸鱼蓝蓝蓝 said...


Unknown said...


Joceline Lor said...

好料。又多一样健康的美食了。 sonia 很棒。

mayck-law. Blogspot.com said...

上回看到你post这个食谱, 我已经心动了. 有时间真的要尝试..

Copycake kitchen said...

Very nice colour gnocchi and the beef balls look great too ;)

lena said...

i remember you made your first gnoochi, they do look like snails, dont they :))

Victoria Bakes said...

look at those golden colour gnocchi.... just the dish for autumn. simply appetising

mui mui said...

Looks great!
How I wish I can have a plate :p

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