Recipe: Pumpkin dumplings with sage brown butter sauce, as seen in Food on Tap

With the flavour of pumpkin at it’s height at the moment and the weather starting to cool, you’ll find these warm-your-soul pumpkin dumplings irresistable. The deliciously sweet and tender little clouds are made even more decadent with the addition of a sage and brown butter sauce which adds an eathy dimension. Be warned though – this dish is rich! If you’re like us, you could probably polish off a large bowl (especially if you’re on the couch in trackie daks watching girly movies!) but for dinner parties it’s best to serve a smaller portion as an entrée.

To see this recipe on Food on Tap, as well as many more from top chefs such as Gary Mehigan, Manu Feildel and Adrian Richardson click here!

Want to know more about pumpkins? Click here!

Serves 6, as an entrée

  • 1 kg Hokkaido pumpkin, peeled
  • 200g desiree potato
  • 1 free range egg
  • 1/4 tsp nutmeg, freshly grated
  • 175g plain flour
  • 125g unsalted butter
  • 1/4 bunch fresh sage leaves
  • shaved pecorino, to serve
  • Salt and white pepper
  1. Pre-heat oven to 180C. Bake whole unpeeled potatoes until tender (30-50 minutes). Allow to cool slightly, remove flesh and pass through a potato ricer (or mash using a normal potato masher).
  2. Peel and roughly chop the pumpkin, place on a baking tray which has been lightly greased and bake for around 30 minutes, until it is tender but not coloured. Place in a food processor and blend until smooth and allow to cool slightly.
  3. Mix together pumpkin puree, mashed potato, egg and nutmeg. Season with salt and white pepper, then fold in sifted flour, being careful not to over mix the dough and develop gluten. Place mix in the fridge to chill and firm up for a couple of hours.
  4. Bring a large pot of water to the boil with a generous amount of salt. Using 2 dessert spoons, make a rough quenelle shape and place dumpling in water. Boil until they float to the top, then remove with a slotted spoon and drain on paper towel.
  5. In a deep pan, heat butter on medium-high and fry the dumplings until they begin to crisp and colour. Add the sage leaves and allow to infuse into the sauce and crisp up. Serve immediately with a shaving of pecorino.

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