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.
Ingredients
Scale
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)
Instructions
- 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.
- Mix pumpkin puree, flour, Parmesan cheese, nutmeg, salt, and pepper in a large bowl to create a uniform base.
- Create a central well in the mixture and incorporate eggs, blending until a soft, slightly sticky dough forms.
- Generously flour the work surface and divide the dough into four equal portions.
- Transform each portion into a slender rope approximately 1/2 inch thick, then segment into 1-inch pieces.
- Craft the traditional gnocchi shape by rolling each piece along fork tines, creating delicate ridges.
- Prepare a large pot of salted water and bring to a rolling boil.
- Gently introduce gnocchi in batches, cooking until they gracefully float to the surface, typically 2-3 minutes. Extract with a slotted spoon.
- Melt butter in a large skillet over medium heat, allowing it to transform into a golden-brown, fragrant liquid.
- Introduce whole sage leaves to the browned butter, crisping them for approximately 30 seconds. Reserve a few leaves for garnish.
- Incorporate cooked gnocchi into the sage-infused butter, gently tossing to ensure complete coating. Sauté for an additional minute to achieve a slight crispness.
- 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