Pumpkin Gnocchi (with Brown Butter and Sage Sauce)
A simple and cozy fall dish, this pumpkin gnocchi is made with pure pumpkin puree, browned butter, and crispy sage. It's rich and flavorful, perfect for a comforting meal or appetizer. The gnocchi is tender and lightly seasoned with nutmeg, while the butter adds nuttiness, and the sage brings a crispy, fragrant finish.
Servings: 4
Ingredients
- 1 cup pumpkin puree if using canned, ensure it's 100% pure pumpkin, not pumpkin pie filling
- 1 egg
- ¾ tsp salt
- ¼ tsp nutmeg
- 1 ½ cup flour approximately, plus more for hands and work surface
- Brown Butter Sage Sauce
- parmesan cheese grated, for sprinkling on top (optional)
- sea salt to finish
Instructions
- Set a large pot of water to boil. In a medium-sized bowl, combine the pumpkin puree, egg, salt, and nutmeg. Add flour in several additions, stirring to combine after each addition. Continue adding flour until the dough is firm enough to handle but still slightly sticky.
- With floured hands, pinch off about a quarter of the dough. Roll it between your palms and on a floured surface to form a 1-inch thick rope. Cut the rope into 1-inch pieces. Repeat with the remaining dough.
- Drop the gnocchi pieces into the boiling water and cook until they rise to the surface, about 5 minutes. While the gnocchi cooks, prepare the brown butter sage sauce and remove from heat.
- Drain the gnocchi on paper towels, then toss in the browned butter and crispy sage. Serve topped with grated parmesan and a sprinkle of sea salt, if desired.
Notes
- If using canned pumpkin, be sure to choose 100% pure pumpkin, not pumpkin pie filling. Leftover puree can be frozen in an airtight container for later use.
- The amount of flour needed may vary slightly depending on the moisture content of the pumpkin. Add enough until the dough is just firm enough to handle.
- Brown the butter for the brown butter sage sauce carefully, watching for a nutty aroma and golden-brown color, but don't let it burn.
- This gnocchi can be stored in the fridge for up to 2 days or frozen for up to 3 months. Freeze uncooked gnocchi on a tray, then transfer to a freezer bag. Cook from frozen for an extra minute or two.
Nutrition
Calories: 287kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 523mg | Potassium: 201mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9992IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 3mg