Description
This Easy Pumpkin Gnocchi with Sage Butter Sauce combines soft, pillowy gnocchi made from fresh or canned pumpkin with a fragrant, browned butter and sage sauce. Perfect for a cozy autumn meal, this recipe is straightforward, using simple ingredients to create a deliciously comforting dish that is both elegant and satisfying.
Ingredients
Units
Scale
Gnocchi Dough
- 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
- 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
- Prepare Pumpkin Puree: Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned pumpkin puree onto the paper towel and leave it for 5 minutes to drain excess moisture, which helps to achieve a better dough consistency.
- Make Gnocchi Dough: Measure out 1/2 cup of the drained pumpkin puree. In a mixing bowl, combine the pumpkin puree, ricotta, plain flour, parmesan cheese, egg, salt, and black pepper. Mix well using a wooden spoon until the dough comes together into a soft, workable consistency.
- Shape Gnocchi: Dust your work surface with flour and transfer the dough onto it. Sprinkle the dough with a little flour and gently pat into a log shape. Cut the log into 6 pieces. Roll each piece into a rope approximately 1.7 cm (2/3 inch) thick, then cut into square pieces. Optionally, press lightly on one side of each gnocchi with a fork to create ridges that will hold sauce.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Place the gnocchi carefully onto a piece of parchment paper then gently tip them into the boiling water. Cook for about 1 minute or until the gnocchi float to the surface, indicating they are cooked. Use a slotted spoon to remove them and drain well.
- Prepare Sage Butter Sauce and Brown Gnocchi: In a large skillet, heat olive oil and about 1 teaspoon of butter over medium-high heat. Add the cooked gnocchi and cook for approximately 1 1/2 minutes, shaking the pan frequently, until the gnocchi begin to turn golden brown.
- Finish Sauce: Add the remaining butter to the skillet. Once melted, add the fresh sage leaves and stir continuously for 2 1/2 minutes or until the butter is lightly browned, the sage leaves are crisp, and the gnocchi are golden all over. Season with salt if using unsalted butter.
- Serve: Plate the gnocchi immediately, garnishing with freshly grated parmesan cheese and a crack of black pepper. Serve hot for best flavor and texture.
Notes
- Draining the pumpkin puree on paper towels before using is essential to prevent soggy dough and ensure the gnocchi hold together well.
- If you prefer, canned pumpkin puree can be used, but make sure it’s plain pumpkin and not pumpkin pie filling.
- Dust your work surface generously with flour to avoid dough sticking while shaping.
- Do not overcook the gnocchi; they cook quickly once they float to the surface.
- For a richer flavor, use high-quality unsalted butter and fresh sage leaves for the sauce.
- The gnocchi can be shaped and frozen before boiling; cook them directly from frozen with a slight increase in cooking time.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 390
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 85 mg
