Pumpkin gnocchi is like a warm hug in food form, enveloping your taste buds with its tender, pillowy goodness. Imagine biting into soft pillows of sweet roasted pumpkin, perfectly spiced and swathed in a buttery sage sauce—pure comfort on a plate.
As the aroma fills your kitchen, memories of family gatherings come rushing back. It’s the kind of dish that brings everyone together, whether it’s a crisp autumn evening or a cozy holiday feast. Trust me; each bite will transport you to a vibrant farmers market where pumpkins reign supreme.
Why You'll Love This Recipe
- Pumpkin gnocchi is simple enough for weeknight dinners yet elegant enough for special occasions
- The nutty flavor pairs beautifully with sage and butter
- You can easily customize it with different sauces or toppings
- The vivid orange color makes it a showstopper on any table
My friends couldn’t stop raving about this dish when I served it at our last potluck; they might have even licked their plates clean!
Essential Ingredients
Here’s what you’ll need to create this mouthwatering dish:
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Fresh Pumpkin: Opt for sugar pumpkins for their sweetness and smooth texture, perfect for gnocchi.
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Flour: All-purpose flour works well here; just be sure to measure accurately for perfect dough consistency.
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Eggs: One large egg binds everything together; use organic if possible for better flavor.
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Sage Leaves: Fresh sage elevates the dish; choose bright green leaves without blemishes for maximum flavor.
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Butter: Use unsalted butter to control the saltiness—plus, who doesn’t love butter?
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Salt and Pepper: Essential seasonings to enhance the flavors of your ingredients.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prepare the Pumpkin: Start by preheating your oven to 400°F (200°C). Cut your fresh pumpkin in half, scoop out those seeds like you’re excavating treasure, and roast the halves cut side down on a baking sheet until tender—about 30-40 minutes.
Make the Gnocchi Dough: Once cooled, scoop out the roasted pumpkin flesh into a mixing bowl. Mash it until smooth—no lumps allowed! Then mix in one beaten egg and gradually add flour until the dough comes together but remains slightly sticky.
Shape Your Gnocchi: Lightly flour your work surface and divide the dough into manageable pieces. Roll each piece into long ropes about an inch thick before cutting them into bite-sized pieces. Don’t forget to give each nugget a little press with a fork for that classic gnocchi appearance.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop in your gnocchi and cook until they float—this usually takes about 2-3 minutes. Remove them with a slotted spoon and let them drain while you prepare the sauce.
Sauté with Sage Butter Sauce: In a skillet over medium heat, melt butter until bubbly then toss in fresh sage leaves. Let them sizzle for about 1-2 minutes until fragrant—watch those leaves dance! Finally, add the cooked gnocchi to the pan and gently stir to coat them in that luscious sage-infused butter.
Serve and Enjoy!: Plate your beautifully coated pumpkin gnocchi and sprinkle with freshly cracked pepper or parmesan cheese if desired. Sit back, take a deep breath of that aromatic goodness, and dig in!
Now you have an amazing dish that’s not only delicious but also filled with warm memories waiting to be made around your dinner table! Enjoy every delightful bite of this pumpkin gnocchi adventure!
You Must Know
- This delightful pumpkin gnocchi is not just a dish; it’s a hug in food form
- The vibrant orange color and subtle sweetness of the pumpkin create a comforting meal that warms both body and soul
- Plus, it’s perfect for impressing guests or enjoying on a cozy night in
Perfecting the Cooking Process
Start by roasting the pumpkin until it’s tender, then mash it smoothly. Make the dough with flour and egg, then cut into pieces and boil until they float. This sequence ensures each bite is fluffy, tender, and full of flavor.
Add Your Touch
Consider adding sage butter or Parmesan for extra flavor. You can also swap in sweet potatoes if pumpkin isn’t available. Feel free to experiment with spices like nutmeg or cinnamon for a unique twist that suits your palate.
Storing & Reheating
Store leftover gnocchi in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat with a splash of broth or water to keep them moist without losing their texture.
Chef's Helpful Tips
- This yummy pumpkin gnocchi recipe shines with fresh ingredients; consider using homemade pasta for an extra special touch
- Don’t rush the boiling process; undercooked gnocchi can be dense instead of light and fluffy
- Remember, practice makes perfect when handling the dough!
Sometimes, I still remember my first attempt at pumpkin gnocchi—an epic disaster! My friends laughed as I served little blobs instead of fluffy pillows. They loved it anyway, proving that even failures can lead to great memories.
FAQ
Can I freeze pumpkin gnocchi for later use?
Yes, freeze uncooked gnocchi on a baking sheet before storing in bags.
What type of pumpkin works best for this recipe?
Use sugar pumpkins or butternut squash; they offer the best texture and flavor.
How do I know when the gnocchi is cooked?
The gnocchi floats to the surface when it’s perfectly cooked and ready to enjoy!
Pumpkin Gnocchi
- Total Time: 35 minutes
- Yield: Serves 4
Description
Pumpkin gnocchi is a delightful, comforting dish that combines the sweetness of roasted pumpkin with tender, pillowy dumplings. Tossed in a fragrant sage butter sauce, this recipe is perfect for cozy family dinners or festive gatherings. Each bite is an explosion of flavor, making it a showstopper at any table.
Ingredients
- 2 cups roasted pumpkin flesh (about 1 medium sugar pumpkin)
- 1 cup all-purpose flour, plus extra for dusting
- 1 large egg
- 10 fresh sage leaves
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the pumpkin, scoop out seeds, and roast cut side down on a baking sheet for 30-40 minutes until tender.
- Once cooled, mash the pumpkin flesh in a bowl. Mix in the egg and gradually incorporate flour until the dough is slightly sticky.
- On a floured surface, roll the dough into ropes about 1 inch thick and cut into bite-sized pieces; press with a fork.
- Boil salted water in a large pot; cook gnocchi until they float (about 2-3 minutes). Drain gently.
- In a skillet, melt butter and sauté sage leaves until fragrant. Add gnocchi and toss to coat in sauce.
- Serve warm, garnished with cracked pepper or Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
