Description
Soft, golden gnocchi made with pumpkin purée — a cozy, quick, and comforting fall dish that takes just minutes to prepare. Perfect for pairing with butter, sage, or your favorite sauce.
Ingredients
For the Gnocchi:
- 1 cup pumpkin purée (not pie filling)
- 1 large egg
- 1 cup ricotta cheese (well-drained)
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp nutmeg
- 1½ to 2 cups all-purpose flour (as needed)
For Cooking:
- 2 tbsp butter (for sautéing)
- Fresh sage leaves, optional for garnish
Instructions
- In a large bowl, whisk together pumpkin, egg, ricotta, Parmesan, salt, and nutmeg. Add flour gradually, stirring until a soft dough forms (it should be slightly sticky but workable).
- Transfer dough to a floured surface and divide into 4 portions. Roll each into a long rope about ¾ inch thick; cut into bite-size pieces.
- Bring salted water to a boil. Cook gnocchi in batches until they float to the top (about 2–3 minutes). Remove with a slotted spoon.
- In a skillet, melt butter over medium heat. Add cooked gnocchi and sauté until lightly golden.
- Serve warm, garnished with sage and extra Parmesan if desired.
Notes
- Use less flour for lighter, fluffier gnocchi.
- Try a brown butter–sage sauce or creamy Alfredo for serving.
- Leftovers freeze well — spread on a tray, freeze solid, then store in bags.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Boiled / Pan-Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
