Why You’ll Love This Recipe
Pumpkin Gnocchi with Sage Butter is a perfect combination of sweet, earthy pumpkin and creamy ricotta cheese, all wrapped in a soft, pillowy gnocchi. The nutty, savory sage butter adds a fragrant touch that elevates the dish to a whole new level of comfort food. This dish is ideal for a cozy dinner and brings the flavors of fall straight to your table. Whether you’re serving it for a special occasion or a weeknight meal, it’s sure to impress with its deliciously satisfying texture and flavor.
Ingredients
- 1 cup cooked pumpkin puree
- 1 cup ricotta cheese
- 1 ½ to 2 cups all-purpose flour
- 1 large egg
- Salt, to taste
- ½ teaspoon nutmeg
- ½ cup unsalted butter
- 15 fresh sage leaves
- Grated Parmesan cheese, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large mixing bowl, combine the pumpkin puree, ricotta cheese, egg, salt, and nutmeg. Mix until smooth.
- Gradually add 1 ½ cups of flour, mixing with your hands until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until manageable but still soft.
- On a lightly floured surface, divide the dough into four portions. Roll each portion into a long rope, about ½ inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
- To shape the gnocchi, you can use the tines of a fork. Press each piece gently while rolling it off the fork to create ridges.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to foam and the sage becomes crispy, about 3-4 minutes.
- Gently add the cooked gnocchi to the skillet and toss to coat them in the sage butter. Cook for an additional minute to allow them to absorb the flavors.
- Serve warm, topped with freshly grated Parmesan cheese and a few extra sage leaves for garnish.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Total Time: 50 minutes
Variations
- Add Vegetables: Feel free to add roasted vegetables like butternut squash, mushrooms, or spinach to the gnocchi to make the dish even more hearty and colorful.
- Dairy-Free: Use a non-dairy ricotta alternative and substitute the butter with olive oil for a dairy-free version of this dish.
- Spicy Twist: If you like a little heat, add a pinch of red pepper flakes to the butter along with the sage for an extra kick.
Storage/Reheating
- Storage: Leftover gnocchi can be stored in an airtight container in the fridge for up to 3 days. For the sage butter, store separately.
- Reheating: Reheat the gnocchi in a skillet with a little butter or olive oil to bring back the texture. You can also reheat it in the microwave, but the texture may be slightly different.
FAQs
1. Can I make the gnocchi in advance?
Yes! You can prepare the gnocchi and freeze them before cooking. Place them on a baking sheet in a single layer, freeze, and then transfer them to a sealed bag or container. When ready to cook, just boil them directly from frozen.
2. Can I use pumpkin puree from a can?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s plain pumpkin puree without added spices or sugar.
3. How do I know when the gnocchi is done cooking?
The gnocchi is ready when it floats to the surface of the boiling water, which usually takes about 2-3 minutes.
4. Can I make this dish without sage?
Yes, if you don’t have sage or prefer a different flavor, you can use thyme, rosemary, or even basil as an alternative herb for the butter sauce.
5. Can I use sweet potato instead of pumpkin?
Yes, you can substitute cooked sweet potato for pumpkin in this recipe. It will give a slightly different flavor but still work well with the ricotta and sage butter.
6. What can I use instead of ricotta cheese?
If you don’t have ricotta, you can use mascarpone cheese or even cream cheese for a similar creamy texture in the gnocchi.
7. How do I prevent the gnocchi from being too sticky?
If the dough is sticky, add flour a little at a time while mixing until it reaches a soft, non-stick consistency. However, be careful not to add too much flour, as it can make the gnocchi dense.
8. Can I add more seasoning to the gnocchi dough?
Absolutely! You can experiment with other seasonings like garlic powder, ground cinnamon, or even a dash of cayenne pepper for a spicier kick in the dough.
9. Can I use frozen gnocchi in this recipe?
You can use frozen gnocchi if you’re short on time. Simply cook them according to the package instructions and then toss them in the sage butter sauce as directed.
10. Can I make this recipe vegan?
Yes, to make this recipe vegan, use a dairy-free ricotta, replace the egg with a flax egg or another egg substitute, and use olive oil instead of butter.
Conclusion
Pumpkin Gnocchi with Sage Butter is the perfect comfort food to welcome the fall season. The soft, flavorful gnocchi combined with the rich and aromatic sage butter creates a dish that’s as cozy as it is delicious. Whether you’re preparing it for a special occasion or just a weeknight dinner, this dish is sure to become a favorite. Top it with Parmesan, enjoy the rich flavors, and savor the warmth of autumn in every bite!
Pumpkin Gnocchi with Sage Butter
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
Soft, pillowy pumpkin gnocchi paired with a rich, aromatic sage butter sauce and topped with grated Parmesan for the ultimate autumn comfort food.
Ingredients
1 cup cooked pumpkin puree
1 cup ricotta cheese
1 ½ to 2 cups all-purpose flour
1 large egg
Salt, to taste
½ teaspoon nutmeg
½ cup unsalted butter
15 fresh sage leaves
Grated Parmesan cheese, for serving
Instructions
- In a large mixing bowl, combine the pumpkin puree, ricotta cheese, egg, salt, and nutmeg. Mix until smooth.
- Gradually add 1 ½ cups of flour, mixing with your hands until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until manageable but still soft.
- On a lightly floured surface, divide the dough into four portions. Roll each portion into a long rope, about ½ inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
- To shape the gnocchi, you can use the tines of a fork. Press each piece gently while rolling it off the fork to create ridges.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to foam and the sage becomes crispy, about 3-4 minutes.
- Gently add the cooked gnocchi to the skillet and toss to coat them in the sage butter. Cook for an additional minute to allow them to absorb the flavors.
- Serve warm, topped with freshly grated Parmesan cheese and a few extra sage leaves for garnish.
Notes
Leftover gnocchi can be stored in an airtight container in the fridge for up to 3 days. For the sage butter, store separately.
To reheat, toss the gnocchi in a skillet with a bit of butter or olive oil.
If the gnocchi dough is sticky, add more flour gradually but be careful not to add too much to avoid dense gnocchi.
Frozen gnocchi can be used; cook according to package instructions and toss with sage butter.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
