Easy Pumpkin Gnocchi
A delightful dish combining soft pumpkin dumplings with a rich sage butter sauce, perfect for any autumn occasion.
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.
Notes
If you have leftovers, store gnocchi in an airtight container in the refrigerator for up to 2 days. For long-term storage, freeze uncooked gnocchi by placing them in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to 3 months. Variations include adding spices like nutmeg or cinnamon or tossing in some sautéed mushrooms or spinach for added nutrition.