Cozy Pumpkin Sage Gnocchi Recipe: A Fall Comfort Classic

Crafting a delectable pumpkin sage gnocchi becomes an autumn culinary adventure that promises warmth and comfort.

Soft potato dumplings merge with seasonal ingredients, creating a symphony of rustic flavors.

sage leaves whisper earthy notes through each tender bite, inviting you to savor sophisticated Italian-inspired cuisine.

Pillowy textures melt gracefully against rich, buttery undertones that dance across your palate.

Minimal ingredients transform into an elegant meal perfect for cozy evenings.

Simple techniques make this recipe approachable for home cooks seeking restaurant-quality results.

One forkful will transport you straight to an Italian countryside kitchen, inspiring pure culinary joy.

What Makes Pumpkin Sage Gnocchi Delightful

• A delightful pumpkin gnocchi recipe that transforms simple ingredients into a restaurant-worthy dish right in your kitchen.
• Easy-to-follow steps guide even novice cooks through creating authentic Italian-style gnocchi with minimal culinary expertise required.
• Embrace autumn's warmth with a hearty recipe that highlights pumpkin's rich, creamy texture and sage's earthy aromatics in every delectable bite.
• Flexible ingredients allow for personal twists – swap canned for fresh pumpkin, adjust cheese preferences, or add optional pine nuts for extra crunch and sophistication.

What You Need for Pumpkin Gnocchi

Main Ingredients:

• Pumpkin Puree: Provides rich, sweet flavor and creamy texture.
• Flour: Creates structure and binds the gnocchi together.
• Eggs: Helps bind ingredients and add richness.

• Parmesan Cheese: Adds savory depth and salty notes.
• Nutmeg: Provides warm, aromatic spice.
• Salt, Pepper: Seasons and balances the overall taste.

• Butter, Sage Leaves: Creates a classic brown butter sage sauce with nutty and herbal notes.
• Pine Nuts: Optional topping for added crunch and nuttiness.

Cook Pumpkin Sage Gnocchi Easily

Step 1: Roast Pumpkin Goodness

If using fresh pumpkin, fire up the oven to 400°F.

Chop the pumpkin into bite-sized cubes, spread on a baking sheet, and roast until super tender (30-40 minutes).

Blend the roasted pumpkin into a smooth puree using a food processor.

Canned pumpkin works perfectly fine too.

Step 2: Mix Magical Dough Base

• Pumpkin puree
• Flour
• Parmesan cheese
• Nutmeg
• Salt
• Black pepper

Step 3: Create Dough Magic

Make a cozy well in the center of your ingredient mixture.

Crack eggs right into the middle.

Gently mix everything until a soft, slightly sticky dough forms.

Step 4: Prepare Dough Workspace

Sprinkle flour generously across your work surface.

Divide the dough into four equal portions.

Step 5: Shape Gnocchi Pillows

Roll each dough portion into a long rope, about half an inch thick.

Slice the ropes into adorable one-inch pieces.

Step 6: Create Classic Gnocchi Texture

Carefully roll each gnocchi piece down a fork’s tines, creating those signature ridges.

Step 7: Boil Gnocchi Clouds

Fill a large pot with water and add a generous pinch of salt.

Bring to a rolling boil.

Drop gnocchi in batches and cook until they cheerfully float to the surface (2-3 minutes).

Scoop out with a slotted spoon.

Step 8: Brown Butter Sage Sauce

Melt butter in a large skillet over medium heat.

Watch it transform into a golden, nutty heaven.

Toss in whole sage leaves and let them crisp up for about 30 seconds.

Step 9: Final Flavor Fusion

Add boiled gnocchi to the sage butter sauce.

Gently toss to coat every pillow with deliciousness.

Cook for an extra minute to create a slight crisp.

Step 10: Serve and Celebrate

Plate your gnocchi hot, sprinkled with crispy sage leaves.

Optional: Scatter toasted pine nuts on top for extra crunch.

Sage Gnocchi Tips to Follow

• Use fresh pumpkin for deeper, richer flavor by roasting cubes at 400°F until tender and caramelized edges develop.
• Add flour gradually and adjust as needed to prevent gnocchi from becoming too dense or dry during mixing.
• Use light, gentle pressure when rolling each piece down fork tines to create signature ridges that help sauce cling better.
• Watch browned butter closely to achieve golden color and nutty aroma without burning, which adds complex flavor to the sauce.
• Dust work surface and hands with flour while shaping to ensure smooth, non-sticky gnocchi that won't clump together during cooking.

Storing and Warming Pumpkin Sage Gnocchi

• Store leftover gnocchi in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Place uncooked gnocchi on a baking sheet, freeze until solid, then transfer to freezer bags. Frozen gnocchi can last up to 1 month. Label with date for tracking.
• Place gnocchi in a microwave-safe dish, sprinkle with a tablespoon of water, cover, and heat in 30-second intervals. Stir between intervals to ensure even warming.
• Warm a pan with a touch of butter or olive oil, add gnocchi, and gently toss for 2-3 minutes until heated through. This method helps restore crispy edges and prevents mushiness.

Pair Pumpkin Gnocchi with These

• Pair with Rich Red Wine: Select a medium-bodied Italian red like Chianti Classico that complements the nutty sage and pumpkin flavors, cutting through the butter's richness while enhancing the dish's earthy undertones.
• Create Creamy Cheese Companion: Serve alongside a small wedge of aged Pecorino Romano or Parmigiano-Reggiano, which will mirror the cheese in the gnocchi and provide a sharp, salty counterpoint to the buttery sage sauce.
• Match with Crisp Autumn Salad: Prepare a light arugula salad dressed with lemon vinaigrette and toasted walnuts, offering a fresh, peppery contrast to the dense, rich gnocchi and balancing the plate's heavy textures.
• Complement with Sparkling Prosecco: Choose a dry, bubbly Prosecco that cuts through the butter's intensity and provides a palate-cleansing effervescence that refreshes between bites of the hearty gnocchi.

Creative Pumpkin Sage Gnocchi Versions

• Gluten-Free Gnocchi: Replace wheat flour with almond flour or gluten-free all-purpose flour blend, ensuring a similar texture and binding properties for those with gluten sensitivities.
• Vegan Pumpkin Gnocchi: Substitute eggs with ground flaxseed mixed with water, use nutritional yeast instead of Parmesan, and swap butter for olive oil or vegan butter alternative.
• Low-Carb Cauliflower Gnocchi: Swap pumpkin and flour with riced cauliflower, adding extra eggs and almond flour to maintain structure, perfect for ketogenic diets.
• Dairy-Free Herb Gnocchi: Use coconut oil or olive oil instead of butter, omit Parmesan cheese, and add extra herbs like rosemary or thyme for enhanced flavor complexity.

FAQs

• What is the key ingredient that makes this gnocchi unique?

Pumpkin is the star ingredient, adding a rich, slightly sweet flavor and beautiful orange color to the traditional potato gnocchi, creating a seasonal and delicious twist on the classic recipe.

• Do I need special skills to make homemade gnocchi?

Not at all! This recipe is beginner-friendly. The key is to handle the dough gently and not overwork it. Rolling the gnocchi on a fork is easy to learn and gives them that classic ridged shape.

• Can I make the gnocchi ahead of time?

Yes, you can prepare the gnocchi dough and shape them in advance. Place the cut gnocchi on a floured baking sheet and refrigerate for a few hours or freeze them for later use. Just cook them directly from the refrigerator or freezer when ready to serve.

• How do I know the gnocchi are cooked correctly?

The gnocchi are perfectly cooked when they float to the surface of the boiling water, which typically takes 2-3 minutes. This indicates they are light, tender, and ready to be removed with a slotted spoon.

Delicious Pumpkin Sage Gnocchi Recipe

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4.7 from 26 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Comforting pumpkin sage gnocchi brings Italian autumn warmth to your dinner table. Pillowy potato dumplings dance with earthy sage and sweet pumpkin, creating a soul-satisfying meal you’ll crave on chilly evenings.

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Ingredients

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Main Ingredients:

• 2 cups pumpkin puree (fresh or canned)
• 2.5 cups all-purpose flour
• 2 large eggs
• 0.5 cup grated Parmesan cheese

Seasonings and Spices:

• 1 teaspoon salt
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon black pepper
• 1 bunch fresh sage leaves (about 20–25 leaves)

Sauce and Garnish:

• 0.5 cup unsalted butter
• 0.25 cup pine nuts (optional, for garnish)

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Instructions

1. Roast fresh pumpkin at 400°F (200°C) for 30-40 minutes until tender, then puree in food processor. Skip this step if using canned pumpkin.
2. Mix pumpkin puree, flour, Parmesan cheese, nutmeg, salt, and pepper in a large bowl to create a uniform base.
3. Create a central well in the mixture and incorporate eggs, blending until a soft, slightly sticky dough forms.
4. Generously flour the work surface and divide the dough into four equal portions.
5. Transform each portion into a slender rope approximately 1/2 inch thick, then segment into 1-inch pieces.
6. Craft the traditional gnocchi shape by rolling each piece along fork tines, creating delicate ridges.
7. Prepare a large pot of salted water and bring to a rolling boil.
8. Gently introduce gnocchi in batches, cooking until they gracefully float to the surface, typically 2-3 minutes. Extract with a slotted spoon.
9. Melt butter in a large skillet over medium heat, allowing it to transform into a golden-brown, fragrant liquid.
10. Introduce whole sage leaves to the browned butter, crisping them for approximately 30 seconds. Reserve a few leaves for garnish.
11. Incorporate cooked gnocchi into the sage-infused butter, gently tossing to ensure complete coating. Sauté for an additional minute to achieve a slight crispness.
12. Present immediately, adorned with reserved crispy sage leaves and optional toasted pine nuts for an elegant finish.

Notes

• Swap canned pumpkin with roasted sweet potato or butternut squash for a unique flavor twist and added nutritional variety.
• Use gluten-free flour blend to make the recipe completely gluten-free without compromising texture or taste.
• Always test one gnocchi first to ensure proper cooking time and texture before adding entire batch to boiling water.
• Freeze uncooked gnocchi on a baking sheet before transferring to freezer bag for quick future meals, lasting up to one month.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 460
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 120 mg