Pumpkin Gnocchi with Sage Butter Sauce Recipe
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.
- 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
Scale
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
- Prepare Ingredients: Set up your workspace and gather all the ingredients needed for the gnocchi and sauce to ensure smooth cooking.
- Cook Pumpkin: Roast or steam the pumpkin until fork-tender, then mash it thoroughly to achieve a smooth consistency suitable for dough.
- 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.
- 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.
- 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.
- 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.
- 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
