Pumpkin Gnocchi r Recipe

Introduction

Pumpkin gnocchi is a delightful twist on the traditional Italian favorite. Soft, pillowy dumplings infused with the warm flavor of pumpkin pair beautifully with browned butter and fresh sage for a comforting meal perfect for fall or any time you want a cozy dish.

Ingredients

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp salt
• 4 tbsp unsalted butter
• 6 fresh sage leaves
• ¼ cup freshly grated Parmesan cheese

Instructions

1. Step 1: In a large bowl, mix the flour and salt together. Create a well in the center, then add the pumpkin puree and egg. Stir gently until the mixture is combined into a dough.
2. Step 2: Transfer the dough to a floured surface and knead lightly until smooth. Avoid overworking to keep the gnocchi tender.
3. Step 3: Divide the dough into sections. Roll each section into 1-inch thick ropes, then cut into bite-sized pieces. Use a fork to gently press ridges onto each piece.
4. Step 4: Bring a large pot of salted water to a boil over medium heat. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
5. Step 5: While the gnocchi cook, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown, about 4-5 minutes.
6. Step 6: Toss the cooked gnocchi in the skillet with the brown butter and sage for about one minute. Serve hot topped with freshly grated Parmesan cheese.

Tips & Variations

• Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which is sweetened and spiced.
• For a richer flavor, add a pinch of nutmeg to the dough.
• Try substituting fresh thyme or rosemary for sage for a different herb flavor.
• If the dough feels too sticky, sprinkle more flour gradually until manageable, but keep it soft.
• Serve with a light salad or roasted vegetables for a complete meal.

Storage

Store uncooked gnocchi on a floured baking sheet in a single layer and cover loosely with plastic wrap. They can be refrigerated for up to 1 day or frozen for up to 1 month. When ready to cook from frozen, boil directly without thawing until they float. Leftover cooked gnocchi can be refrigerated in an airtight container for 2-3 days and reheated gently in a skillet or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pumpkin gnocchi without an egg?

Yes, you can omit the egg to make the dough vegan, but the texture may be slightly more delicate. Adding a little extra flour can help firm the dough.

What can I use if I don’t have fresh sage?

Dried sage can be used in a pinch, but add it sparingly since it is more concentrated. Alternatively, fresh thyme or rosemary are great herb substitutes that complement pumpkin well.

Pumpkin Gnocchi r Recipe

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★★★★★

4.8 from 132 reviews

This delightful Pumpkin Gnocchi recipe combines the comforting flavors of fall with a simple, homemade Italian classic. Soft, tender gnocchi made from pumpkin puree and flour are boiled to perfection, then tossed in a rich brown butter sage sauce and sprinkled with freshly grated Parmesan cheese. Perfect as a cozy main dish or a fancy side, this recipe is easy to prepare and delivers warm autumnal flavors with every bite.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Gnocchi Dough

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp salt

Sauce and Garnish

• 4 tbsp unsalted butter
• 6 fresh sage leaves
• ¼ cup freshly grated Parmesan cheese

Instructions

1. Prepare the dough: In a large bowl, mix the all-purpose flour and salt together. Create a well in the center and add the pumpkin puree and egg. Stir gently until the ingredients are combined into a rough dough.
2. Knead the dough: Transfer the dough to a floured surface and knead lightly just until smooth. Be careful not to overwork the dough to maintain a tender texture.
3. Shape the gnocchi: Divide the dough into sections and roll each into ropes about 1 inch thick. Cut the ropes into bite-sized pieces and press each piece with a fork to create traditional ridges, which help hold the sauce.
4. Cook the gnocchi: Bring a large pot of salted water to a boil over medium heat. Drop the gnocchi pieces into the boiling water. They are cooked when they float to the surface, approximately 2-3 minutes. Remove them carefully with a slotted spoon.
5. Make the brown butter sage sauce: While the gnocchi is cooking, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and releases a nutty aroma, about 4-5 minutes. Be careful not to burn the butter.
6. Toss and serve: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Toss gently for about one minute to coat the gnocchi evenly. Remove from heat and finish by sprinkling freshly grated Parmesan cheese on top before serving.

Notes

• Use fresh pumpkin puree for the best flavor; canned pumpkin puree also works well.
• Do not over-knead the dough as it can make the gnocchi dense and heavy.
• To prevent sticking, flour your surface and hands when shaping the gnocchi.
• Brown butter can go from golden to burnt quickly, so keep an eye on the pan and remove from heat as soon as it browns.
• Serve immediately for best texture and flavor, as gnocchi can become sticky if left to sit.

Keywords: pumpkin gnocchi, homemade gnocchi, fall recipes, Italian pasta, brown butter sauce, sage sauce, pumpkin pasta