Easy Pumpkin Gnocchi with Sage Butter Sauce
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
341 kcal
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Course
Main Course, Appetizer
Easy Pumpkin Gnocchi with Sage Butter Sauce
Description
This recipe creates tender gnocchi using steamed or canned pumpkin puree drained to reduce moisture, soft ricotta cheese, flour, Parmesan cheese, egg, and seasoning. After mixing into a soft dough, it’s shaped into ropes, cut into small pillows, and optionally pressed for classic ridges.
The gnocchi are cooked briefly in boiling water until they float, then sautéed in a sauce of butter, olive oil, and fresh sage to add a fragrant, nutty layer. The sage butter coats the gnocchi, imparting warmth and depth while the pumpkin and ricotta provide a creamy, subtly sweet foundation.
Gnocchi does not freeze well cooked but can be frozen uncooked for convenience. Using a high-quality butter enhances the sauce, and minimal flour prevents a dense texture. This dish suits those seeking a seasonal twist on traditional gnocchi.
Ingredients
Gnocchi Dough
- 300 g /10oz pumpkin steamed or boiled then mashed or 2/3 cup canned pumpkin puree, fresh
- 1/2 cup ricotta cheese full fat (Note 2
- 1 1/4 cup plain flour (all purpose flour), plus more for dusting
- 1/3 cup Parmesan Cheese , finely grated
- 1 egg
- 1/4 tsp salt
- black pepper
Sage Butter Sauce:
- 1 tsp olive oil
- 50g / 3.5 tbsp butter (Note 3)
- 20 sage fresh leaves
To serve:
- black pepper (and salt if needed)
- parmesan
Instructions
- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
- Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
- Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
- Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
- Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
- Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Cooking
- Bring a large pot of water to the boil.
- Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
- Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
- Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
- Serve immediately, garnished with parmesan and pepper.
Notes
- Drain pumpkin puree on paper towels to prevent a sticky dough, which ensures tender gnocchi.
- Use soft, spreadable ricotta for best dough texture; firmer ricotta results in a less tender gnocchi.
- High-quality butter is recommended for the sauce to add richness and seasoning.
- Gnocchi can be frozen uncooked in single layers for later use; cook from frozen when needed.
- Avoid adding excess flour to keep gnocchi soft rather than dense.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 126g | |
| Calories | 341cal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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