Northern Italian Pumpkin Gnocchi with Sage Butter
Delight your taste buds with this Northern Italian Pumpkin Gnocchi with Sage Butter, a luscious and comforting dish that celebrates the flavors of fall. Made with creamy pumpkin puree, ricotta cheese, and a hint of nutmeg, these pillowy-soft gnocchi are the perfect balance of savory and subtly sweet. The highlight of this recipe is the fragrant sage butter sauce, where crispy sage leaves infuse rich, nutty browned butter with a touch of elegance. Easy to prepare in just under an hour, this gourmet meal is ideal for cozy weeknight dinners or special occasions. Serve it warm, topped with freshly grated Parmesan, for a delectable and authentic taste of Italy. Perfect for fans of seasonal recipes, pasta lovers, or anyone seeking an impressive, homemade dish with minimal effort!
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Recipe Information
Ingredients
- 300 grams Pumpkin puree
- 100 grams Ricotta cheese
- 1 large Egg yolk
- 50 grams Grated Parmesan cheese
- 150 grams All-purpose flour
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 100 grams Unsalted butter
- 10 leaves Fresh sage leaves
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
In a large bowl, combine the pumpkin puree, ricotta cheese, egg yolk, grated Parmesan, salt, and nutmeg. Mix until smooth and well combined.
Gradually add the flour, mixing gently until a soft dough forms. Be careful not to overwork the dough—it should be slightly sticky but hold together.
Transfer the dough onto a well-floured surface. Divide it into four portions, and roll each portion into a long rope approximately 2 cm thick. Use a sharp knife to cut the ropes into 2 cm pieces.
Optional: Using a fork or gnocchi board, gently roll each piece to create ridges, which help hold the sauce.
Bring a large pot of salted water to a boil. Add the gnocchi in small batches, stirring gently to prevent sticking. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat until it begins to foam. Add the olive oil to prevent burning. Toss in the sage leaves and cook until crispy, about 1-2 minutes.
Reduce the heat to low and add the cooked gnocchi to the skillet. Toss gently to coat the gnocchi in the sage butter sauce. Season with black pepper to taste.
Serve immediately, garnished with additional grated Parmesan if desired.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3377 mg | 147% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1140 mg | 88% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
