Description
Delightful pumpkin gnocchi with sage butter sauce brings Italian comfort to your autumn table. Pillowy potato-pumpkin dumplings dance in golden sage-infused butter, inviting you to savor each delectable bite of seasonal warmth.
Ingredients
Scale
Pumpkin Gnocchi Main Ingredients:
- 300 grams (10 ounces) fresh pumpkin (steamed or boiled, then mashed) or 2/3 cup canned pumpkin puree
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup ricotta cheese (full-fat)
Binding and Seasoning Ingredients:
- 1 egg
- 1/3 cup parmesan cheese (finely grated)
- 1/4 teaspoon salt
- Black pepper to taste
Sauce Ingredients:
- 50 grams (3.5 tablespoons) butter
- 1 teaspoon olive oil
- 20 fresh sage leaves
Garnish:
- Freshly cracked black pepper
- Parmesan cheese (optional)
Instructions
- Prepare a colander lined with paper towels and spread pumpkin puree to drain excess moisture for 5 minutes.
- Create a soft dough by thoroughly blending pumpkin, ricotta, flour, parmesan, egg, salt, and pepper in a mixing bowl until well combined.
- Dust a clean work surface with flour and transfer the dough, shaping it into a smooth log.
- Divide the dough into 6 equal portions, then roll each piece into a slender rope approximately 2/3 inch thick.
- Cut the rope into small gnocchi pieces, using a fork to create optional textured ridges on each dumpling.
- Bring a large pot of salted water to a rolling boil, carefully dropping gnocchi into the water and cooking until they float to the surface, approximately 1 minute.
- Drain the gnocchi and transfer to a skillet heated with olive oil and butter over medium-high temperature.
- Sauté the gnocchi for 1-2 minutes, gently shaking the pan to ensure even browning.
- Add remaining butter and sage leaves to the skillet, cooking for an additional 2-3 minutes until sage becomes crisp and butter turns golden brown.
- Plate the gnocchi immediately, garnishing with freshly grated parmesan and cracked black pepper for a final touch of flavor.
Notes
- Drain pumpkin thoroughly to prevent soggy gnocchi and ensure a perfect texture that holds together during cooking.
- Use fresh ricotta at room temperature for smoother dough consistency and easier mixing of ingredients.
- Create consistent gnocchi sizes by rolling dough into even ropes and cutting with a sharp knife for uniform cooking.
- Experiment with alternative flours like gluten-free options or whole wheat for dietary adaptations without compromising texture.
- Prep Time: 5 minutes
- Cook Time: 5-6 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg