Description

This Pumpkin Sage Gnocchi recipe combines tender homemade gnocchi infused with pumpkin puree and Parmesan cheese, tossed in a fragrant browned butter and crispy sage sauce. Perfect for a cozy fall meal, these soft pillows of dough offer a subtle sweetness from the pumpkin balanced by nutty browned butter and aromatic sage leaves, finished with optional toasted pine nuts for an added crunch.

Ingredients

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Gnocchi Dough

2 cups fresh pumpkin puree (or canned if in a pinch)
2 1/2 cups all-purpose flour (plus extra for dusting)
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs

Sauce and Garnish

1/2 cup unsalted butter
1 bunch fresh sage leaves (about 20-25 leaves)
1/4 cup pine nuts (optional, for garnish)

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Instructions

Prepare Pumpkin Puree: If using fresh pumpkin, preheat the oven to 400°F (200°C). Cut the pumpkin into cubes, spread on a baking sheet, and roast for 30-40 minutes until tender. Once cooled, puree the pumpkin in a food processor until smooth. If using canned pumpkin puree, skip this step.
Make the Dough: In a large bowl, combine 2 cups of pumpkin puree, 2 1/2 cups all-purpose flour, 1/2 cup grated Parmesan cheese, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to evenly distribute the ingredients.
Add Eggs and Mix: Create a well in the center of the dry ingredients and crack in 2 large eggs. Incorporate the eggs gradually into the mixture, mixing until a soft, slightly sticky dough forms. Avoid overworking to keep gnocchi tender.
Shape the Gnocchi: Lightly flour your work surface. Divide the dough into 4 equal portions. Roll each portion into a rope about 1/2 inch thick. Using a knife, cut each rope into 1-inch pieces.
Form Classic Gnocchi Shape: To give the gnocchi their traditional ridged shape, gently roll each piece down the tines of a fork. This will help them hold sauce better once cooked.
Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in small batches to avoid overcrowding. Cook until they float to the surface, approximately 2-3 minutes, signaling that they are cooked through. Use a slotted spoon to remove them and set aside.
Prepare Browned Butter Sage Sauce: In a large skillet over medium heat, melt 1/2 cup unsalted butter. Continue cooking the butter until it turns golden brown and emits a nutty aroma, about 3-5 minutes. Add 15-20 whole fresh sage leaves to the browned butter and cook for about 30 seconds to crisp the leaves. Remove a few crispy leaves for garnish, leaving the rest in the pan.
Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat all gnocchi evenly with the sauce. Cook for an additional minute to allow the gnocchi to crisp slightly on the outside.
Serve: Plate the gnocchi immediately, garnished with the reserved crispy sage leaves and toasted pine nuts if using. Serve hot for the best flavor and texture.

Notes

If canned pumpkin is used, ensure it is plain pumpkin puree without added sugars or spices.
Adjust flour quantity slightly if the dough feels too sticky; dough should be soft but manageable.
For a gluten-free alternative, substitute all-purpose flour with a gluten-free flour blend suited for gnocchi.
To toast pine nuts, heat them in a dry skillet over medium-low heat until golden and fragrant, about 3 minutes, stirring frequently.
Leftover gnocchi can be refrigerated for up to 2 days; reheat by sautéing in butter or boiling briefly.