Description
A cozy, golden fall dish featuring tender pumpkin gnocchi tossed in nutty brown butter and crisp sage. It’s rich, aromatic, and comes together in under 30 minutes — a true autumn comfort food classic.
Ingredients
- 1 cup pumpkin purée (not pie filling)
- 1 large egg
- ¾ cup ricotta cheese (well drained)
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp nutmeg
- 1 ½ to 2 cups all-purpose flour (as needed for texture)
- 4 tbsp unsalted butter
- 6–8 fresh sage leaves
- Salt and black pepper to taste
- Optional garnish: extra Parmesan or crushed walnuts
Gnocchi:
Sage Butter Sauce:
Instructions
- Make the Gnocchi Dough: In a large bowl, whisk together pumpkin, egg, ricotta, Parmesan, salt, and nutmeg. Gradually add flour until a soft, slightly sticky dough forms.
- Shape: Divide dough into 4 pieces. Roll each into a rope about ¾ inch thick and cut into bite-sized pieces. Dust lightly with flour.
- Cook: Bring a large pot of salted water to a gentle boil. Add gnocchi in batches and cook until they float (2–3 minutes). Remove with a slotted spoon.
- Make the Sage Butter: In a skillet over medium heat, melt butter until it begins to foam and turn golden. Add sage leaves and fry 1–2 minutes until crisp and fragrant.
- Combine and Serve: Add cooked gnocchi to the pan, toss gently to coat in butter, season with salt and pepper, and sprinkle with Parmesan before serving.
Notes
- Brown the butter deeply for a nutty flavor.
- Add a squeeze of lemon juice to brighten the dish.
- Pair with roasted chicken or a green salad for a complete meal.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Boiled / Pan-Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: approx. 350 kcal
- Sugar: approx. 2g
- Sodium: approx. 600mg
- Fat: approx. 16g
- Saturated Fat: approx. 9g
- Unsaturated Fat: approx. 6g
- Trans Fat: 0g
- Carbohydrates: approx. 40g
- Fiber: approx. 3g
- Protein: approx. 12g
- Cholesterol: approx. 80mg
