Pumpkin Gnocchi
Elevate your autumnal dining with this delectable Pumpkin Gnocchi recipe, a perfect blend of creamy pumpkin puree and fluffy ricotta cheese that creates irresistibly tender dumplings. Infused with warm spices like nutmeg and enhanced by the savory touch of Parmesan, these homemade gnocchi are simmered to perfection and then tossed in a rich browned butter sauce with fragrant crispy sage leaves. Ready in under an hour, this comforting dish is an elegant yet approachable way to celebrate fall’s flavors. Serve it as a hearty main course or a stunning side dish for holiday gatherings—its rich, golden hue and luxurious taste are sure to impress! Keywords: pumpkin gnocchi, browned butter, sage, homemade gnocchi recipe, fall comfort food, easy gnocchi recipe, autumn flavors.
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Recipe Information
Ingredients
- 250 grams Pumpkin puree
- 250 grams Ricotta cheese
- 150 grams All-purpose flour
- 50 grams Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 50 grams Butter
- 10 pieces Fresh sage leaves
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, and egg. Mix until well blended.
Add the salt and nutmeg, then gradually incorporate the flour into the mixture. Start by adding half of the flour, mixing it in completely before adding more, until you have a soft, slightly sticky dough.
Generously flour your work surface and hands, then divide the dough into four equal pieces.
Roll each piece into a long rope, about 1-inch thick, on the floured surface.
Using a sharp knife, cut each rope into 1-inch pieces to form small dumplings.
Bring a large pot of salted water to a boil. Once boiling, reduce to a simmer, and gently drop in the gnocchi. Cook in batches to avoid overcrowding the pot.
When the gnocchi float to the surface, allow them to cook for an additional 2 minutes, then remove with a slotted spoon and set aside.
In a large frying pan, melt the butter over medium heat until it begins to foam.
Add the fresh sage leaves and continuously swirl the pan until the butter turns a light golden brown and the sage is crispy.
Gently toss the cooked gnocchi in the browned butter and sage, allow them to warm through and take on some of the butter flavor.
Season with freshly cracked black pepper before serving. Serve immediately, and enjoy your homemade pumpkin gnocchi!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 301 mg | 23% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 252 mg | 5% | |
*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.
