Fall is the perfect time to enjoy the warm and comforting flavors of pumpkin, and what better way to celebrate this amazing ingredient than with Easy Pumpkin Gnocchi? This delightful dish combines soft pumpkin dumplings with a rich sage butter sauce. Whether you’re making it for a cozy family dinner or a special occasion, this recipe is sure to impress!
Why Make This Recipe
Easy Pumpkin Gnocchi is not just delicious; it’s also a fun cooking project that anyone can tackle. It uses simple ingredients that come together quickly, and the result is a comforting meal full of flavor. Plus, you can enjoy the beautiful autumn colors on your plate while reaping the nutritional benefits of pumpkin. This dish is a great way to use fresh pumpkin or canned puree, making it versatile and accessible any time of year.
How to Make Easy Pumpkin Gnocchi
Ingredients
- 300 g / 10 oz fresh pumpkin (steamed or boiled then mashed or 2/3 cup canned pumpkin puree)
- 1/2 cup ricotta (full fat)
- 1 1/4 cup plain flour (all-purpose flour), plus more for dusting
- 1/3 cup parmesan cheese (finely grated)
- 1 egg
- 1/4 tsp salt
- Black pepper to taste
- 1 tsp olive oil
- 50 g / 3.5 tbsp butter
- 20 fresh sage leaves
- Black pepper (and salt if needed)
- Parmesan for serving
Directions
Prepare the Pumpkin: Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel and let it sit for 5 minutes.
Mix the Dough: Measure out 1/2 cup of your pumpkin puree. In a bowl, combine the pumpkin with the ricotta, flour, parmesan, egg, salt, and a pinch of black pepper. Stir with a wooden spoon until it forms a soft dough.
Shape the Gnocchi: Dust your work surface with flour. Take the dough and place it on the surface, sprinkling more flour on top. Pat the dough into a log shape. Cut it into 6 equal pieces. Roll each piece into 1.7 cm (about 2/3 inch) ropes, then cut them into small squares. Optionally, use a fork to press down lightly on the cut side of each gnocchi.
Cook the Gnocchi: (Cooking instructions can be added here, if desired, but are not specified in the provided directions.)
How to Serve Easy Pumpkin Gnocchi
Serve your hot pumpkin gnocchi drizzled with sage butter sauce. To make the sauce, simply melt butter in a pan and sauté fresh sage leaves until they are crispy. Pour this over the gnocchi and top with extra parmesan cheese and a sprinkle of black pepper. Enjoy it warm!
How to Store Easy Pumpkin Gnocchi
If you have any leftovers, you can store the gnocchi in an airtight container in the refrigerator for up to 2 days. If you want to keep them longer, freeze the uncooked gnocchi by placing them in a single layer on a baking sheet until frozen. Then transfer to a freezer bag and store for up to 3 months.
Tips to Make Easy Pumpkin Gnocchi
- Use freshly steamed pumpkin for a richer flavor, but canned pumpkin works well if pressed for time.
- Make sure your dough isn’t too sticky; adding extra flour while shaping can help manage this.
- Don’t skip the sage butter sauce – its flavors really elevate the dish!
Variation
You can easily customize your pumpkin gnocchi. Add spices like nutmeg or cinnamon for a warm, festive flavor, or toss in some sautéed mushrooms or spinach for added nutrition.
FAQs
1. Can I use canned pumpkin instead of fresh?
Yes! Canned pumpkin puree works perfectly and saves time.
2. How can I tell if my gnocchi are cooked properly?
When cooked, gnocchi will float to the surface of the boiling water. This usually takes about 2-3 minutes.
3. Can I make the gnocchi ahead of time?
Absolutely! You can prepare the gnocchi and freeze them before cooking. Just add a couple of extra minutes to the cooking time when boiling.
Enjoy making this Easy Pumpkin Gnocchi and savor the delicious taste of fall!
Easy Pumpkin Gnocchi
Ingredients
For the Gnocchi
- 300 g fresh pumpkin (steamed or boiled then mashed or 2/3 cup canned pumpkin puree) Use freshly steamed pumpkin for richer flavor.
- ½ cup ricotta (full fat)
- 1 ¼ cup plain flour (all-purpose flour), plus more for dusting Add extra flour to manage stickiness.
- ⅓ cup parmesan cheese (finely grated) More for serving.
- 1 egg
- ¼ tsp salt
- to taste black pepper
For the Sage Butter Sauce
- 1 tsp olive oil
- 50 g butter
- 20 fresh sage leaves
- to taste black pepper Salt if needed.
Instructions
Preparation
- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel and let it sit for 5 minutes.
- Measure out 1/2 cup of your pumpkin puree. In a bowl, combine the pumpkin with the ricotta, flour, parmesan, egg, salt, and a pinch of black pepper. Stir with a wooden spoon until it forms a soft dough.
- Dust your work surface with flour. Take the dough and place it on the surface, sprinkling more flour on top. Pat the dough into a log shape. Cut it into 6 equal pieces. Roll each piece into 1.7 cm (about 2/3 inch) ropes, then cut them into small squares. Optionally, use a fork to press down lightly on the cut side of each gnocchi.
Cooking
- Cook the gnocchi in boiling water until they float to the surface, usually takes about 2-3 minutes.
Serving
- Serve hot pumpkin gnocchi drizzled with sage butter sauce made by melting butter in a pan and sautéing fresh sage leaves until crispy.
- Top with extra parmesan cheese and a sprinkle of black pepper.
