Description
A delightful and easy-to-make pumpkin gnocchi recipe served with a fragrant sage butter sauce. This seasonal dish combines tender pumpkin-infused gnocchi with crispy sage leaves and browned butter for a comforting and elegant meal perfect for fall or any time you crave a cozy pasta dish.
Ingredients
Scale
Gnocchi
- 300 g / 10 oz fresh pumpkin (steamed or boiled then mashed) or 2/3 cup canned pumpkin puree
- 1/2 cup ricotta (full fat)
- 1 1/4 cup plain flour (all purpose flour), plus more for dusting
- 1/3 cup parmesan cheese, finely grated
- 1 egg
- 1/4 tsp salt
- Black pepper, to taste
Sage Butter Sauce & Garnish
- 1 tsp olive oil
- 50 g / 3.5 tbsp butter
- 20 fresh sage leaves
- Black pepper, to taste
- Salt, if needed (depending on butter seasoning)
- Parmesan cheese for garnish
Instructions
- Prepare the pumpkin puree: Line a colander with four sheets of paper towel and spread the fresh mashed pumpkin or canned puree onto it. Leave for 5 minutes to drain excess moisture.
- Measure pumpkin puree: After draining, measure out 1/2 cup of pumpkin puree. Adjust quantity if scaling the recipe.
- Make the gnocchi dough: In a bowl, combine the pumpkin puree, ricotta, plain flour, parmesan, egg, salt, and black pepper. Mix thoroughly with a wooden spoon until a soft dough forms.
- Shape the gnocchi: Dust a work surface with flour and tip out the dough. Sprinkle additional flour on top and pat into a log shape.
- Cut the gnocchi: Divide the dough into six pieces. Roll each piece into ropes about 1.7 cm (2/3 inch) thick, then cut into small squares.
- Optional indent: Lightly press the cut side of each gnocchi with a fork to create ridges for sauce to cling.
- Boil water: Bring a large pot of salted water to a boil for cooking the gnocchi.
- Cook the gnocchi: Transfer gnocchi to parchment paper before gently transferring them to the boiling water. Cook for about 1 minute or until all gnocchi float to the surface, indicating they are done. Drain carefully.
- Prepare sage butter sauce: While gnocchi cooks, melt 1 teaspoon of butter with olive oil in a large skillet over medium-high heat.
- Pan-fry gnocchi: Add the drained gnocchi to the skillet. Shake the pan gently and cook for about 1.5 minutes until they begin to turn golden brown on the outside.
- Add remaining butter and sage: Pour in the remaining butter. Once melted, add sage leaves and stir. Cook for 2.5 minutes until gnocchi are golden, sage leaves are crisp, and butter is slightly browned. Season with salt if necessary.
- Serve: Plate the gnocchi immediately and garnish with freshly grated parmesan and black pepper to taste.
Notes
- Ensure the pumpkin puree is well drained to prevent the dough from becoming too wet.
- Use full-fat ricotta for best flavor and texture.
- Brown butter and sage develop a rich and nutty flavor complementing the sweet pumpkin gnocchi.
- Cooking times may vary slightly depending on gnocchi size and stove heat.
- If desired, use a fork to create ridges on the gnocchi for better sauce adherence.
- Can be scaled up or down; just maintain ratios of ingredients carefully.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: pumpkin gnocchi, sage butter sauce, autumn recipe, Italian gnocchi, pumpkin pasta, easy gnocchi recipe, vegetarian dinner, fall comfort food
