Description
Tender, pillowy pumpkin gnocchi tossed in a fragrant sage butter sauce — a cozy and elegant fall-inspired dish that tastes gourmet but comes together in minutes.
Ingredients
For the Gnocchi:
- 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
- 1½ to 2 cups all-purpose flour (add more if needed for texture)
For the Sage Butter Sauce:
- 4 tbsp unsalted butter
- 6–8 fresh sage leaves
- Salt and black pepper, to taste
- Optional: extra Parmesan cheese for serving
Instructions
- Make the Gnocchi Dough: In a large bowl, combine pumpkin, egg, ricotta, Parmesan, salt, and nutmeg. Gradually add flour until a soft dough forms — slightly sticky but easy to handle.
- Shape the Gnocchi: Turn dough onto a floured surface, divide into four portions, and roll each into a rope about ¾ inch thick. Cut into bite-size pieces and dust lightly with flour.
- Cook the Gnocchi: Bring salted water to a boil. Add gnocchi in batches and cook until they float to the surface (2–3 minutes). Remove with a slotted spoon and transfer to a plate.
- Prepare the Sage Butter Sauce: In a skillet over medium heat, melt butter until foamy. Add sage leaves and cook 2–3 minutes until fragrant and butter begins to brown slightly.
- Combine & Serve: Add the cooked gnocchi to the skillet and toss gently in the sage butter. Season with salt and pepper, sprinkle with Parmesan, and serve immediately.
Notes
- For extra flavor, brown the butter until nutty before adding sage.
- Try adding crushed walnuts or crispy pancetta for crunch.
- Gnocchi can be made ahead and frozen for up to 2 months.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Boiled / Pan-Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 85mg
