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Pumpkin Gnocchi with Crispy Sage Butter Sauce

Pumpkin Gnocchi with Crispy Sage Butter Sauce
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Pumpkin Gnocchi with Crispy Sage Butter Sauce is a cozy and comforting fall dish featuring soft, pillowy gnocchi made from smooth pumpkin puree, ricotta, and parmesan, paired with a rich, nutty browned butter sauce infused with fragrant crispy sage leaves. The combination delivers a perfect balance of sweet and savory flavors ideal for autumn meals or special occasions.

Ingredients

Scale

Gnocchi Dough

  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup ricotta cheese
  • 1/3 cup grated parmesan cheese
  • 1 large egg yolk
  • 1 to 1 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option), plus extra for dusting
  • Salt, a pinch

Crispy Sage Butter Sauce

  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Salt and freshly ground black pepper, to taste

Optional Garnishes

  • Extra grated parmesan or pecorino cheese
  • Toasted pumpkin seeds
  • Toasted walnuts or pine nuts (for added crunch)

Instructions

  1. Prepare the Pumpkin Gnocchi Dough: In a large mixing bowl, combine pumpkin puree, ricotta cheese, and grated parmesan cheese. Add the egg yolk and a pinch of salt. Gradually incorporate 1 cup of flour, mixing gently until a soft, slightly sticky dough forms. Add more flour as needed, but do not overwork the dough to avoid density.
  2. Shape the Gnocchi: Lightly flour your work surface. Divide the dough into small portions and roll each portion into ropes about half an inch thick. Cut the ropes into bite-sized pieces. Optional: gently press each piece against a fork to create ridges that help hold the sauce.
  3. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2 to 3 minutes. Use a slotted spoon to transfer cooked gnocchi to a warm plate or bowl.
  4. Prepare the Crispy Sage Butter Sauce: In a large skillet, melt butter over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and the leaves become crispy, approximately 3 to 4 minutes. Watch carefully to avoid burning.
  5. Combine and Serve: Add the cooked gnocchi to the skillet with the sage butter sauce. Toss gently to coat evenly. Season with freshly ground black pepper and additional parmesan if desired. Serve immediately for optimal flavor and texture.

Notes

  • Measure flour carefully; too much flour will make gnocchi heavy.
  • Keep dough slightly chilled for easier handling and shaping.
  • Use fresh sage leaves for better crispiness and aroma.
  • Do not remove gnocchi from boiling water until they float to ensure perfect doneness.
  • Brown butter slowly to avoid bitterness.

Nutrition

Keywords: pumpkin gnocchi, crispy sage butter sauce, fall recipe, autumn comfort food, gluten-free gnocchi, homemade gnocchi, vegetarian

Find it online: https://recipesemilly.com/pumpkin-gnocchi-with-crispy-sage-butter-sauce/