Description
This Pumpkin Sage Gnocchi recipe combines soft, pillowy gnocchi made from fresh pumpkin puree with a rich and aromatic brown butter sage sauce. Perfect for a comforting autumn meal, this dish offers a delightful blend of savory flavors and a tender texture that melts in your mouth.
Ingredients
Scale
Gnocchi Dough
- 2 cups fresh pumpkin puree (or canned if in a pinch)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
Sauce & Garnish
- 1/2 cup unsalted butter
- 1 bunch fresh sage leaves (about 20-25 leaves)
- 1/4 cup pine nuts (optional, for garnish)
Instructions
- Prepare pumpkin puree: If using fresh pumpkin, preheat oven to 400°F (200°C). Cut pumpkin into cubes and roast for 30-40 minutes until tender. Puree in a food processor until smooth. If using canned pumpkin, skip this step.
- Mix dry ingredients: In a large bowl, combine 2 cups pumpkin puree, 2 1/2 cups flour, 1/2 cup grated Parmesan cheese, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to blend.
- Add eggs and form dough: Create a well in the center and add 2 large eggs. Mix all ingredients until a soft, slightly sticky dough forms.
- Divide dough: Dust your work surface with flour. Divide the dough into 4 equal portions.
- Shape gnocchi ropes: Roll each portion into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces.
- Form classic gnocchi shape: Roll each piece down the tines of a fork to create ridges.
- Cook gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Prepare brown butter sage sauce: In a large skillet, melt 1/2 cup unsalted butter over medium heat. Continue cooking until butter turns golden brown and emits a nutty aroma.
- Infuse sauce with sage: Add 15-20 whole sage leaves to the browned butter. Let them crisp up for about 30 seconds. Remove a few leaves for garnish and leave the rest in the pan.
- Toss gnocchi in sauce: Add cooked gnocchi to the skillet and gently toss to coat with sage butter. Cook for an additional minute to slightly crisp the gnocchi.
- Serve: Serve gnocchi hot, garnished with reserved crispy sage leaves and toasted pine nuts if desired.
Notes
- If fresh pumpkin is not available, canned pumpkin puree works well and saves time.
- Dust your hands and work surface regularly with flour to prevent sticking when shaping gnocchi.
- Be careful not to overcook gnocchi; they are done as soon as they float to the surface.
- Brown butter and sage leaves add a wonderful nutty flavor that complements the sweetness of the pumpkin.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
