Description
Soft, golden pumpkin gnocchi tossed in a rich sage butter sauce, perfect for cozy fall dinners and impressing guests with comforting Italian flair.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 ¼ to 1 ½ cups all-purpose flour
- ¼ cup grated parmesan cheese
- 1 large egg
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- 6 tablespoons unsalted butter
- 10–12 fresh sage leaves
Instructions
- Fill a large pot with salted water and bring it to a boil over medium-high heat.
- In a mixing bowl, stir together pumpkin purée, egg, parmesan, salt, and nutmeg. Gradually add flour until a soft dough forms.
- Lightly flour your work surface. Divide dough into 4 pieces and roll each into a rope. Cut into small bite-sized pieces.
- Place a few gnocchi at a time into the boiling water. When they float to the surface, remove them with a slotted spoon.
- In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter is browned and sage is crisp.
- Add the cooked gnocchi to the skillet and sauté for a few minutes until golden and coated in the sauce.
- Sprinkle with more parmesan and cracked pepper if desired. Serve hot.
Notes
- Test one gnocchi before cooking the full batch to ensure proper texture.
- Freeze uncooked gnocchi for up to 2 months.
- Brown your butter slowly for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 90mg
Keywords: pumpkin gnocchi, sage butter sauce, fall comfort food, easy gnocchi recipe, homemade gnocchi