Description
This homemade pumpkin gnocchi recipe is a comforting and elegant dish, featuring pillowy soft gnocchi paired with a rich, nutty butter sage sauce. Perfect for fall dinners or seasonal celebrations.
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie mix, canned or homemade works great)
- 1 cup ricotta cheese (use whole milk ricotta for creaminess)
- 2 large egg yolks
- 1 cup grated Parmesan cheese
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 tsp salt
- ½ tsp nutmeg
- 6 tbsp unsalted butter
- 10–12 fresh sage leaves
- Pinch of salt
- Optional: Cracked black pepper and additional Parmesan for garnish
Instructions
- Prepare the gnocchi dough: In a large mixing bowl, combine pumpkin puree, ricotta cheese, egg yolks, and Parmesan. Mix until smooth. Gradually add the flour, salt, and nutmeg, stirring until a soft dough forms. It should be slightly sticky but hold together. Avoid overmixing, as it can make the gnocchi dense.
- Shape the gnocchi: Lightly flour your work surface. Divide the dough into four equal portions. Roll each portion into a rope about ½ inch thick. Cut the rope into 1-inch pieces to form your gnocchi. For an authentic look, use a fork to press ridges onto each piece—this helps the sauce cling!
- Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches, stirring occasionally. When they float to the surface (about 2-3 minutes), they’re done. Use a slotted spoon to transfer them to a plate lined with a paper towel.
- Prepare the butter sage sauce: In a large skillet, melt butter over medium heat. Once it starts to foam, add the sage leaves. Cook until the butter turns golden brown and the sage leaves are crispy (about 3-4 minutes). Season with a pinch of salt.
- Toss and serve: Add the cooked gnocchi to the skillet and toss gently to coat each piece in the buttery sage sauce. Cook for 1-2 minutes, allowing the flavors to meld.
- Plate and garnish: Serve immediately, garnished with cracked black pepper and additional Parmesan. Enjoy!
Notes
[‘If your gnocchi dough feels too wet, add a little extra flour, but avoid over-flouring to keep the gnocchi light and tender.’, ‘Cook a few gnocchi as a test before boiling a full batch. If they fall apart, add a touch more flour to the dough.’, ‘Fresh sage leaves are best for the butter sauce as they become crispy and aromatic.’, ‘Brown butter slowly over medium heat for the best flavor.’]
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Fat: 15
- Carbohydrates: 35
- Protein: 10
Keywords: pumpkin gnocchi, butter sage sauce, fall recipe, comfort food, vegetarian recipe, homemade gnocchi, autumn dinner, easy dinner recipe