Description
A delightful blend of soft, pillowy pumpkin gnocchi with a fragrant sage butter sauce, perfect for cozy dinners.
Ingredients
Scale
- 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)
- ½ cup of unsalted butter
- 15 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large mixing bowl, combine pumpkin puree, ricotta cheese, eggs, grated Parmesan cheese, salt, and nutmeg. Mix until well combined.
- Gradually add the flour into the mixture, stirring gently until a soft dough forms.
- Lightly flour a clean surface and turn the dough out onto it. Knead gently for a minute or two, then divide into four pieces.
- Roll each piece into a long rope with a diameter similar to your thumb. Cut the rope into 1-inch pieces.
- Press each piece with a fork to create ridges.
- Boil salted water and drop in the gnocchi. Cook until they float, about 2-3 minutes, then remove with a slotted spoon.
- Melt butter in a skillet over medium heat, add sage leaves and cook until crispy and butter turns light brown, about 4-5 minutes. Toss in cooked gnocchi and coat well, cooking for an additional 2 minutes.
- Serve immediately, garnished with freshly grated Parmesan cheese and a pinch of salt and pepper.
Notes
Ensure pumpkin purée is well-drained to prevent sticky dough. Use the right flour quantity based on moisture in the ingredients, and avoid over-kneading the dough.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg