Description
This Easy Pumpkin Gnocchi with Sage Butter Sauce offers a delightful fall-inspired dish featuring tender gnocchi made from fresh pumpkin or canned pumpkin puree, combined with ricotta and Parmesan. The gnocchi are boiled until they float and then sautéed in a fragrant sage butter sauce until golden and crisp. Garnished with Parmesan and black pepper, this comforting and flavorful recipe is perfect for a cozy meal.
Ingredients
Scale
Gnocchi Dough
- 300 g / 10 oz fresh pumpkin, steamed or boiled then mashed or 2/3 cup canned pumpkin puree
- 1/2 cup full-fat ricotta
- 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
- 1 tsp olive oil
- 50 g / 3.5 tbsp butter
- 20 fresh sage leaves
To Serve
- Black pepper (and salt if needed)
- Parmesan cheese, for garnish
Instructions
- Drain the Pumpkin: Line a colander with 4 sheets of paper towel and spread the fresh mashed pumpkin or canned pumpkin puree onto it. Leave for 5 minutes to drain any excess moisture, ensuring the gnocchi dough isn’t too wet.
- Prepare the Dough: Measure out 1/2 cup of the drained pumpkin puree. In a bowl, combine the pumpkin puree with ricotta, flour, Parmesan, egg, salt, and black pepper. Mix well using a wooden spoon until a soft dough forms.
- Shape the Gnocchi: Dust a work surface with flour and tip out the dough. Sprinkle more flour on top and gently pat the dough into a log shape. Cut into 6 pieces, then roll each piece into 1.7 cm (2/3 inch) ropes. Cut the ropes into small squares. Optionally, press lightly on each gnocchi piece with a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Transfer the gnocchi onto parchment paper, then carefully tip them into the boiling water. Cook for about 1 minute or until the gnocchi float to the surface, indicating they are cooked. Drain the gnocchi carefully.
- Make the Sage Butter Sauce: While the gnocchi cooks, melt 1 teaspoon of butter with olive oil in a large skillet over medium-high heat. Add the drained gnocchi and cook for about 1 1/2 minutes, shaking the pan occasionally, until they start to turn golden brown.
- Finish Cooking: Add the remaining butter to the skillet. Once melted, add the fresh sage leaves and continue to cook for 2 1/2 minutes, stirring gently until the gnocchi are golden, the sage leaves are crisp, and the butter has slightly browned. Season with salt if your butter is unsalted.
- Serve: Serve the gnocchi immediately, garnished with freshly grated Parmesan and black pepper to taste.
Notes
- Draining the pumpkin puree helps to prevent the dough from becoming too sticky.
- You can substitute fresh pumpkin with canned pumpkin puree for convenience.
- If the dough is too sticky, add a little more flour, but avoid adding too much to keep gnocchi tender.
- Pressing the gnocchi with a fork is optional but helps sauce cling better.
- Use unsalted butter if you want to control the saltiness of the dish.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 75 mg
