Pumpkin Gnocchi with Sage Butter Sauce Recipe

Introduction

Pumpkin Gnocchi with Sage Butter Sauce is a comforting autumn dish that combines tender, pillowy gnocchi with the warm, earthy flavors of sage and butter. This recipe is simple to make and perfect for showcasing seasonal pumpkin in a delicious, elegant way.

Ingredients

• 2 cups mashed pumpkin (fresh or canned)
• 1 cup all-purpose flour (unbleached)
• 1 large egg
• 1/2 tsp salt
• 10 fresh sage leaves
• 4 tbsp unsalted butter

Instructions

1. Step 1: Prepare your workspace and gather all ingredients.
2. Step 2: Cook the pumpkin by roasting or steaming until fork-tender, then mash it smooth.
3. Step 3: In a mixing bowl, combine mashed pumpkin, flour, egg, and salt to form a soft dough. Add more flour if the dough is too sticky.
4. Step 4: Roll the dough into 1-inch thick ropes on a floured surface, then cut into small pieces to form gnocchi.
5. Step 5: Use a fork to gently press ridges onto each piece; this helps the sauce cling better.
6. Step 6: Bring a large pot of salted water to a boil. Add the gnocchi carefully and cook until they float to the surface, about 2-3 minutes.
7. Step 7: In a skillet over medium heat, melt butter with sage leaves until fragrant. Add the cooked gnocchi and sauté until they are golden brown and slightly crisp.

Tips & Variations

• Use pumpkin puree without added spices to control the flavor balance.
• For a nuttier taste, try substituting half the all-purpose flour with whole wheat flour.
• Fresh sage leaves can be replaced with thyme or rosemary for a different herbal note.
• If dough sticks too much, chill it for 20 minutes before rolling out.

Storage

Store uncooked gnocchi in a single layer on a baking sheet dusted with flour, covered, and refrigerated for up to 24 hours. Cooked gnocchi can be kept in an airtight container in the fridge for 2-3 days. Reheat by sautéing gently in butter or warming in boiling water until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Make sure it is plain pumpkin puree, not pumpkin pie filling.

How do I prevent the gnocchi from sticking together?

Dust them generously with flour during shaping, avoid overcrowding the boiling water, and remove them with a slotted spoon as soon as they float. Toss cooked gnocchi gently in buttered pan to keep them separate.

Pumpkin Gnocchi with Sage Butter Sauce Recipe

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★★★★★

4.9 from 77 reviews

This Pumpkin Gnocchi with Sage Butter Sauce recipe combines tender, pillowy gnocchi made with fresh or canned pumpkin and flour, cooked until perfectly light and served in a fragrant sage-infused butter sauce. The comforting autumn flavors come together in a simple yet elegant dish that is perfect as a cozy dinner or a special seasonal treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Boiling with Pan Sautéing
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Gnocchi

• 2 cups mashed pumpkin (fresh or canned)
• 1 cup all-purpose flour (unbleached)
• 1 large egg
• 1/2 tsp salt

Sauce

• 10 fresh sage leaves
• 4 tbsp unsalted butter

Instructions

1. Prepare Ingredients: Set up your workspace and gather all the ingredients needed for the gnocchi and sauce to ensure smooth cooking.
2. Cook Pumpkin: Roast or steam the pumpkin until fork-tender, then mash it thoroughly to achieve a smooth consistency suitable for dough.
3. Make Dough: In a mixing bowl, combine the mashed pumpkin, flour, egg, and salt. Mix well to form a soft dough. Add extra flour gradually if the dough is too sticky, ensuring it is pliable but not dry.
4. Shape Gnocchi: Roll the dough into ropes about 1 inch thick. Cut the ropes into small pieces of approximately 1 inch each to form the gnocchi.
5. Create Ridges: Gently press each piece with a fork to create ridges. These ridges help the sauce cling better to the gnocchi in the final dish.
6. Cook Gnocchi: Bring a large pot of salted water to a boil. Carefully add the gnocchi in batches. They are done when they float to the surface, which usually takes about 2 to 3 minutes. Use a slotted spoon to remove them.
7. Prepare Sage Butter Sauce: In a skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until fragrant, about 2 minutes. Then add the cooked gnocchi and sauté gently until they develop a light golden-brown color on the outside.

Notes

• Ensure the pumpkin is well mashed with no large chunks for smooth gnocchi dough.
• If the dough feels too sticky while shaping, dust your hands and surface with a little extra flour.
• You can substitute fresh sage with dried sage, but fresh is preferred for flavor and texture.
• Serve immediately to enjoy the best texture of the gnocchi and warm butter sauce.
• Leftover gnocchi can be lightly sautéed or frozen for later use.

Keywords: Pumpkin gnocchi, sage butter sauce, Italian pasta, autumn recipe, vegetarian dinner