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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 comforting fall dish featuring soft, pillowy gnocchi made from fresh pumpkin puree, ricotta, and flour. Tossed in a nutty browned butter sauce with crispy sage leaves, this recipe balances sweet, savory, and herbaceous flavors, making it a seasonal favorite. Easy to make from scratch and adaptable to dietary preferences, it’s perfect as a satisfying main or elegant side.

Ingredients

Scale

For the Gnocchi Dough

  • 1 ½ cups pumpkin puree (fresh roasted or steamed and mashed)
  • 1 cup ricotta cheese
  • 1 large egg yolk
  • Salt, to taste (about ½ teaspoon)
  • Pinch of ground nutmeg
  • 1 to 1 ¼ cups all-purpose flour, plus extra for dusting

For the Crispy Sage Butter Sauce

  • 4 tablespoons unsalted butter
  • 10 to 12 fresh sage leaves

Optional Garnishes

  • Freshly grated Parmesan cheese or Pecorino Romano
  • Toasted walnuts or pumpkin seeds (for extra crunch)

Instructions

  1. Prepare the Pumpkin Puree: Roast or steam fresh pumpkin until tender, then mash it thoroughly until smooth to create a vibrant and moist base for the gnocchi dough.
  2. Make the Gnocchi Dough: In a mixing bowl, combine the pumpkin puree with ricotta cheese, egg yolk, salt, and a pinch of ground nutmeg. Gradually add all-purpose flour and gently mix until forming a soft, slightly sticky dough. Avoid overworking to keep gnocchi light.
  3. Shape the Gnocchi: Divide the dough into smaller portions. On a floured surface, roll each portion into thick ropes about 1 inch in diameter. Cut the ropes into bite-sized pieces and optionally press each piece lightly with a fork to create ridges for sauce to cling to.
  4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi into the water in batches and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and set aside, keeping warm.
  5. Make the Crispy Sage Butter Sauce: In a large skillet over medium heat, melt butter and cook until it begins to brown lightly and emit a nutty aroma. Add fresh sage leaves and fry until crisp. Toss the cooked gnocchi gently in the sage butter to coat evenly.
  6. Serve and Garnish: Plate the gnocchi topped with crispy sage leaves. Sprinkle freshly grated Parmesan or Pecorino Romano cheese and toasted walnuts or pumpkin seeds if desired. Serve immediately while warm and fragrant.

Notes

  • Start with less flour and add gradually; too much flour makes gnocchi tough.
  • Mix dough gently to avoid overworking, which prevents a dense texture.
  • Boil a small test batch first to check the dough’s texture before shaping all the gnocchi.
  • Brown the butter carefully to get a nutty flavor without burning.
  • Use fresh sage leaves for the best crispiness and aroma.

Nutrition

Keywords: pumpkin gnocchi, sage butter sauce, fall recipe, homemade gnocchi, autumn dish, comforting recipe, seasonal cooking

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