Description
This Rustic Italian Pumpkin Gnocchi with Sage Butter is a delightful autumn-inspired dish featuring tender pumpkin-infused gnocchi tossed in a fragrant brown butter sauce with crispy sage leaves. The soft yet flavorful dumplings are enhanced by creamy ricotta and Parmesan cheese, making it a comforting and elegant meal perfect for a cozy dinner.
Ingredients
Scale
Gnocchi
- 1 ½ cups of pumpkin puree (well-drained)
- 1 cup of ricotta cheese
- 2 large eggs
- 2/3 cup of grated Parmesan cheese
- 1 teaspoon of salt
- 1 teaspoon of nutmeg
- 2 ½ cups of all-purpose flour (plus extra for dusting)
Sage Butter Sauce
- ½ cup of unsalted butter
- 15 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, eggs, grated Parmesan cheese, salt, and nutmeg. Mix until well combined.
- Add Flour: Gradually add the flour into the pumpkin mixture, stirring gently until a soft dough forms. The dough should be soft but not too sticky.
- Knead Dough: Lightly flour a clean surface and turn the dough out onto it. Knead the dough gently for a minute or two, then divide it into four equal pieces.
- Shape Gnocchi Ropes: Roll each piece into a long rope with a diameter similar to your thumb. Cut the rope into 1-inch pieces to form the gnocchi.
- Create Gnocchi Ridges: To get the traditional gnocchi shape, use a fork to press gently on each piece to create ridges, which help hold the sauce.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, cooking in batches to avoid crowding. Once the gnocchi float to the surface (about 2-3 minutes), remove them with a slotted spoon and set aside.
- Make Sage Butter: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the sage becomes crispy and the butter turns light brown, about 4-5 minutes.
- Toss and Serve: Add the cooked gnocchi to the skillet and toss to coat in the sage butter. Cook for an additional 2 minutes to ensure they are heated through. Serve immediately, garnished with freshly grated Parmesan cheese and a pinch of salt and pepper to taste.
Notes
- Make sure the pumpkin puree is well-drained to avoid excess moisture in the dough.
- Do not overwork the dough, as this can make the gnocchi tough.
- Use fresh sage leaves for the best flavor and crispiness.
- If the dough is too sticky, add a little more flour, but avoid adding too much to keep the gnocchi tender.
- Cook gnocchi in batches to prevent them from sticking together.
- Serve immediately for the best texture and flavor.
