Pan Seared Sweet Potato Gnocchi with Pumking & Brown Butter Sauce

I'm the worst blogger ever. October is already pretty much over, but here is my Pumking gnocchi. I've been super busy with midterms and I had a series of colds so making blog posts has not been priority. But enough with the excuses.

This dish has some really nice Fall flavors just in time for the nice weather here in Florida. It's all pretty much in the title: pan seared sweet potato gnocchi, Southern Tier's Pumking beer, brown butter, crispy sage, and parmesan cheese.

I had never seared gnocchi before but I really liked the little bit of crunchy texture that it added. Pumking has a wonderful spicy pumpkin pie flavor that when combined with browned butter is hard to top. I just added some sugar to balance it out and it made for a delicious sauce. The crispy sage and parmesan cheese didn't hurt either. Yum yum.

  • 2 medium sweet potatoes
  • 1 medium russet potato
  • 1 egg, beaten
  • 2 cups flour
  • 2 tbsp grated parmesan cheese
  • pinch of nutmeg
  • salt to taste
  • butter to sear the gnocchi
Pumking & Brown Butter Sauce:
  • 4 tbsp butter
  • 1 cup Pumking
  • 1 tbsp sugar
  • salt to taste
Crispy Sage:
  • 20 sage leaves
  • olive oil
  • salt to taste

Gnocchi: Prick the potatoes a few times with a knife or fork. Microwave for about 5 to 10 minutes per side (depending on your microwave) until easily pierced with fork. Peel the potatoes and mash them (I used a potato ricer). Lightly flour a flat surface. Place your mashed potatoes on the surface and add one cup of the flour, salt, parmesan cheese, nutmeg, and the beaten egg. Knead with your hands and add more flour as needed until the dough stays together.** Roll the dough into a ball and separate into a few sections. Roll each section into a rope and cut into 1 inch pieces. To make the ridges, roll the pieces on a fork like this. Bring a pot of water to a boil and drop in the gnocchi in batches. When they float to the top, remove with a slotted spoon.
** It's not a bad idea to boil some water and test a piece of dough  to make sure it holds together and does not need more flour before forming all of it.

To sear the gnocchi:
In a large pan, melt one tablespoon of butter over medium high heat. Add the gnocchi in batches and cook until they brown on each side. Remove gnocchi from pan.

Pumking Sauce: Add 4 tablespoons of butter to the pan. When the butter starts to brown, add 1 cup of Pumking, the sugar, and salt to taste. Simmer for about two minutes and remove from  heat.

Crispy Sage: Heat olive oil in a small pan over medium high heat. When oil is hot, place sage leaves in the pan in batches. Fry on each side for about 15 seconds, until they are crisp and appear to be sparkling. Place on a plate lined with paper towels and sprinkle with salt.

Pumking Soup with Crispy Sage

Woops! Didn't post anything in September. I've been overwhelmed with school work.

So I had a meeting last weekend with my research group and we all made fall themed foods for dinner. I decided to make this pumpkin soup. It's really easy to make and does not take long. I know this because two hours before the meeting I still didn't know what I was going to make and had not yet gone to the store to buy ingredients. I did however have some Southern Tier's Pumking on hand because I am obsessed and I stock up on it. I decided a soup would be easy and tasty.

I just used pumpkin puree and precooked squash. I would have used butternut but they were out at the store. They also only had one can of pumpkin puree. People go crazy for fall recipes. So from there it was really just a matter of combining everything and frying the sage leaves. It was also really convenient for taking to a gathering. It's always hard for me to think of stuff that you can make ahead of time and bring somewhere. With this, all you have to do is reheat the soup when you get there and drop in some sage leaves (which stay crispy for days).

The soup is creamy and pumpkiny and spicy and buttery. It's basically the same flavor theme as the Pumking gnocchi I keep meaning to post. They both have the crispy sage leaves, which really make a difference by adding texture, interesting flavor, and of course prettiness, and they both use my favorite pumpkin beer ever.

I always love cooking things with Pumking. Looks like this year I'll have a few recipes with it. Well it's October and it's my blog so I'm allowed to post as many Pumking recipes as I want, okay?

I was about to post this and I just found out that Brown Distributing of South Florida got named the 2012 Craft Beer Distributor of the Year at the Great American Beer Festival! So awesome and they 100% deserve it! Yay, congrats guys!


Pumpkin soup:
  • 1 can pumpkin puree (15 oz)
  • 2 packages frozen squash, thawed (each 12 oz)
  • 1 can evaporated milk (12 oz)
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • 3 tbsp sugar
  • 2 oz apple sauce (about 4 tablespoons)
  • 2 cups water
  • 2 cups Pumking
  • 3 tsp salt
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cube chicken bouillon
Crispy sage
  • 20 sage leaves
  • olive oil
  • salt

Melt 1 tablespoon of butter in a large pot over low heat. Add the minced shallots and garlic. Let simmer until softened. 

Add the squash, pumpkin puree, apple sauce, water, garlic powder, onion powder, 1 teaspoon salt, and 1 cup of beer. Bring to a boil and then reduce the heat. Let simmer for about 15 minutes. Stir in the remaining ingredients. Simmer for about 10 more minutes. Transfer to a blender and blend until smooth.

For the sage leaves: Heat olive oil in a small pan over medium high heat. When oil is hot, place sage leaves in the pan in batches. Fry on each side for about 15 seconds, until they are crisp and appear to be sparkling. Place on a plate lined with paper towels and sprinkle with salt.