Irresistible Pumpkin Gnocchi in Sage Butter Sauce Recipe

The aroma of pumpkin gnocchi wafting through your kitchen is like a warm hug on a chilly autumn day. Picture this: tender, pillowy dumplings coated in a luscious sage butter sauce that dances with the rich flavors of fall. Your taste buds are tingling just thinking about it, aren’t they? This dish isn’t just food; it’s an experience, a way to gather loved ones around the table to share stories and laughter.

Now, let me take you back to the first time I made pumpkin gnocchi for my family. It was a crisp evening, and I was determined to impress them with my culinary skills. Little did I know that my attempt would result in flour flying everywhere and more laughter than actual cooking! The kitchen became a delightful mess, but the end product was so delicious that everyone forgot about the flour-coated countertops and focused solely on their plates.

I remember my cousin’s jaw dropping when he tasted my homemade pumpkin gnocchi; it felt like winning a gold medal in the Olympic cooking games.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Pumpkin: Look for small sugar pumpkins; they are sweeter and creamier than larger varieties.

• All-Purpose Flour: Use unbleached flour for a more robust flavor and texture.

• Eggs: Fresh eggs add richness; choose organic if possible for better flavor.

• Sage Leaves: Fresh sage elevates the dish’s aroma; use dried only in a pinch.

• Butter: Unsalted butter lets you control salt levels while enhancing the gnocchi’s flavor.

• Salt and Pepper: Essential seasonings to elevate the overall taste of your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Pumpkin: Start by preheating your oven to 375°F (190°C). Cut your fresh pumpkin in half, scoop out the seeds, and place it cut side down on a baking sheet lined with parchment paper.

Bake Until Tender: Roast the pumpkin halves for about 45 minutes or until you can easily pierce them with a fork. The sweet aroma will fill your kitchen—trust me; it’s heavenly!

Make the Gnocchi Dough: Once cooled, scoop out the flesh into a mixing bowl. Add flour, egg, salt, and pepper. Mix until you achieve a soft dough that is slightly sticky but manageable.

Shape Your Gnocchi: Dust your work surface with flour and divide your dough into sections. Roll each section into long ropes about half an inch thick before cutting them into bite-sized pieces.

Cook Your Gnocchi: Bring salted water to a boil in a large pot. Drop in your gnocchi and cook until they float—about 2-3 minutes. They’re done when they rise to the surface!

Sauté in Sage Butter: In another pan, melt butter over medium heat and add fresh sage leaves until they become crispy. Toss in your cooked gnocchi gently until everything is beautifully coated.

Now you’re ready to serve up this comforting plate of pumpkin gnocchi that’s bound to impress everyone at your table! Enjoy every bite as you reminisce about how far you’ve come from those flour fights in your kitchen!

Perfecting the Cooking Process

Start by roasting your pumpkin until it’s sweet and tender. While it cools, prepare the dough by mixing the pumpkin puree with flour, egg, and salt. Shape the gnocchi and cook them in boiling water until they float for perfect results.

Add Your Touch

Feel free to swap out pumpkin for butternut squash or add spices like nutmeg or cinnamon to elevate the flavor. You can also experiment with different sauces—try a brown butter sage sauce for an elegant twist.

Storing & Reheating

Store leftover pumpkin gnocchi in an airtight container in the fridge for up to three days. To reheat, simply sauté in a pan with a little olive oil until warm, ensuring they retain their delightful texture.

I remember the first time I made pumpkin gnocchi; my friends claimed it was better than any restaurant dish they had tasted! Their compliments inspired me to perfect this recipe over time.

FAQ

What type of pumpkin is best for gnocchi?

Sugar pumpkins or pie pumpkins work best due to their sweetness and smooth texture.

Can I freeze pumpkin gnocchi?

Yes, freeze uncooked gnocchi on a baking sheet before transferring them to a bag for storage.

How do I know when my gnocchi is cooked?

Gnocchi are done when they float to the surface of boiling water—it’s like magic!

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Pumpkin Gnocchi

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• Author: Mia
• Total Time: 1 hour 5 minutes
• Yield: Serves 4

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Description

Pumpkin gnocchi is a cozy autumn dish that combines tender dumplings with a rich sage butter sauce. This delightful recipe is perfect for gatherings and brings warmth and flavor to your table. With its vibrant color and balance of sweet and savory, it’s a must-try for both novice cooks and seasoned chefs alike.

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Ingredients

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• 1 small sugar pumpkin (about 2 cups mashed)
• 1 cup all-purpose flour
• 1 large egg
• 1/4 cup unsalted butter
• 10 fresh sage leaves
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Halve the pumpkin, remove seeds, and place cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes until tender.
2. Once cooled, scoop out the pumpkin flesh into a bowl. Combine with flour, egg, salt, and pepper to form a soft dough.
3. Dust your work surface with flour, roll the dough into ropes, and cut into bite-sized pieces.
4. Boil salted water in a large pot; cook gnocchi until they float (about 2-3 minutes).
5. In a pan, melt butter over medium heat with sage leaves until crispy. Toss cooked gnocchi in sage butter until well coated.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 230
• Sugar: 2g
• Sodium: 45mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 70mg