Description
This Pumpkin Sage Gnocchi recipe combines tender homemade gnocchi made from fresh pumpkin puree with a heavenly browned butter and crispy sage leaf sauce, offering a comforting and flavorful fall-inspired dish perfect for cozy dinners.
Ingredients
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 and 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 the Pumpkin Puree: If using fresh pumpkin, preheat your oven to 400°F (200°C). Cut the pumpkin into cubes, place on a baking sheet, and roast for 30-40 minutes until tender. Once roasted, puree the pumpkin in a food processor until smooth. If you are using canned pumpkin puree, you can skip directly to the next step.
- Make the Dough Mixture: In a large mixing bowl, combine 2 cups of the pumpkin puree, 2 1/2 cups of all-purpose flour, 1/2 cup grated Parmesan cheese, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, and 1/4 teaspoon black pepper, mixing them together well.
- Add Eggs to Form Dough: Create a well in the center of the pumpkin-flour mixture and crack in the 2 large eggs. Mix everything together thoroughly until you achieve a soft, slightly sticky dough that holds together well.
- Prepare the Workspace and Portion Dough: Lightly dust your work surface with flour to prevent sticking. Divide the dough into 4 even portions for easier handling.
- Shape the Gnocchi Ropes: Roll each portion into a rope about 1/2 inch thick using gentle pressure to keep the dough texture consistent.
- Cut and Shape Gnocchi: Cut each rope into 1-inch pieces. For the traditional gnocchi shape, gently roll each piece down the tines of a fork to create grooves that help hold the sauce.
- Boil Water: Bring a large pot of salted water to a rolling boil, preparing to cook the gnocchi.
- Cook the Gnocchi: Add gnocchi in batches carefully to the boiling water. Cook until they float to the surface, approximately 2-3 minutes, then scoop out with a slotted spoon and set aside to drain.
- Brown the Butter: In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Continue cooking the butter until it turns golden brown and develops a nutty aroma, being careful not to burn it.
- Crisp the Sage Leaves: Add 15-20 whole fresh sage leaves to the browned butter. Let them crisp up for about 30 seconds. Remove a few leaves to use later as garnish, leaving the rest in the skillet.
- Toss the Gnocchi in Sage Butter: Add the cooked gnocchi to the skillet. Gently toss them in the sage butter sauce to coat evenly. Cook for an additional minute to allow the gnocchi to crisp slightly.
- Serve: Plate the gnocchi immediately while hot. Garnish with the reserved crispy sage leaves and toasted pine nuts if desired, adding extra texture and flavor.
Notes
- If fresh pumpkin is not available, canned pumpkin puree is a convenient substitute with no loss in flavor.
- To make shaping easier, keep your hands and work surface dusted with flour to prevent sticking.
- Browned butter can burn quickly; watch it carefully and remove from heat as soon as it turns golden and smells nutty.
- Pine nuts add a lovely crunch but are optional; toasted walnuts or pecans can be used as alternatives.
- Store leftover gnocchi uncooked in a single layer on a baking sheet in the fridge for up to 24 hours or freeze for longer storage.
