Pumpkin Sage Gnocchi
Indulge in the cozy, comforting flavors of Pumpkin Sage Gnocchi in a rich brown butter sauce, perfect for fall dinners and gatherings.
Ingredients
For the Gnocchi
- 2 cups pumpkin puree (fresh or canned)
- 2 cups all-purpose flour (plus additional for dusting) Use more flour if the dough is sticky.
- 1 large egg
- 1 tsp salt
For the Brown Butter Sauce
- 8 tbsp unsalted butter
- 1/4 cup fresh sage leaves Fresh sage provides the best flavor.
- Parmesan cheese (for serving) Sprinkle generously on top.
- Black pepper (to taste)
Instructions
Preparation of Gnocchi
- In a large mixing bowl, combine the pumpkin puree, flour, egg, and salt. Mix until a rough dough forms. It should be soft but not sticky. Adjust with more flour as needed.
- Lightly flour your work surface and divide the dough into manageable sections. Roll each section into ropes about 1/2 inch thick, then cut into small pieces (about 1 inch each). Use a fork to gently press down on each piece to create ridges.
Cooking the Gnocchi
- Bring a pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes.
Combine and Serve
- Add the gnocchi to the skillet and toss to coat in the brown butter sauce. Season with freshly ground black pepper. Serve warm with a sprinkle of grated Parmesan on top.
Notes
For optimal results, use dry pumpkin puree to prevent stickiness. Fresh sage is recommended for the best flavor.