Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe
This easy pumpkin gnocchi recipe features soft, pillowy gnocchi made from fresh or canned pumpkin, ricotta, and parmesan. Served with a fragrant sage butter sauce, this comforting Italian dish is perfect for autumn or anytime you crave a cozy, flavorful pasta meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Gnocchi
- 300 g /10 oz fresh pumpkin (steamed or boiled then mashed) or 2/3 cup canned pumpkin puree
- 1/2 cup ricotta (full fat)
- 1 1/4 cups plain flour (all-purpose flour), plus more for dusting
- 1/3 cup parmesan cheese, finely grated
- 1 egg
- 1/4 tsp salt
- Black pepper, to taste
Sauce and Garnish
- 1 tsp olive oil
- 50 g / 3.5 tbsp butter
- 20 fresh sage leaves
- Black pepper and salt (if needed)
- Parmesan cheese, for serving
Instructions
- Drain pumpkin puree: Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel and leave for 5 minutes to remove excess moisture.
- Measure pumpkin: Measure out 1/2 cup of the drained pumpkin puree. Adjust quantities accordingly if scaling the recipe.
- Make dough: Place the pumpkin, ricotta, flour, parmesan, egg, salt, and black pepper in a bowl. Mix well with a wooden spoon until a soft dough forms.
- Prepare dough for shaping: On a floured surface, tip out the dough and sprinkle with flour. Pat the dough into a log shape.
- Shape gnocchi: Cut the log into 6 pieces. Roll each piece into 1.7 cm (2/3 inch) thick ropes, then cut into small squares.
- Optional fork marking: Lightly press the gnocchi squares with a fork for the traditional ridged pattern, if desired.
- Boil gnocchi: Bring a large pot of salted water to a boil. Transfer the gnocchi gently onto parchment paper, then tip into the boiling water. Cook for about 1 minute or until all gnocchi float to the surface, indicating they are cooked. Drain well.
- Prepare sage butter sauce: In a large skillet, melt about 1 teaspoon of butter with the olive oil over medium-high heat. Add the drained gnocchi and cook, shaking the pan occasionally, until they start to brown slightly, about 1 1/2 minutes.
- Finish cooking: Add the remaining butter to the skillet. Once melted, add the sage leaves and cook for 2 1/2 minutes or until the gnocchi are golden, the sage is crisp, and the butter is slightly browned. Season with salt if you used unsalted butter.
- Serve: Serve the gnocchi immediately, garnished with freshly grated parmesan and a sprinkle of black pepper.
Notes
- Ensure pumpkin puree is well drained to prevent wet dough.
- Use full-fat ricotta for the best texture and flavor.
- Cooking the gnocchi in butter and sage enhances their flavor and adds a beautiful golden crust.
- If you want classic ridges on your gnocchi, gently press each piece with a fork before boiling.
- Use parchment paper to prevent gnocchi from sticking before cooking.
- You can freeze uncooked gnocchi on parchment paper and then transfer them to a bag once frozen for future use.
Keywords: pumpkin gnocchi, homemade gnocchi, sage butter sauce, Italian pasta, fall recipes, easy pasta dish
