Pumpkin Gnocchi with Leek and Basil Butter
Elevate your autumn table with this irresistible Pumpkin Gnocchi with Leek and Basil Butter, a cozy recipe that’s both elegant and comforting. These tender gnocchi are made with creamy ricotta, savory Parmesan, and earthy pumpkin puree, delicately seasoned with a hint of nutmeg for the ultimate fall flavor. The pillowy dumplings are bathed in a luscious butter sauce infused with caramelized leeks, fragrant fresh basil, and just a touch of garlic for a gourmet finish. Perfect for a seasonal dinner party or a weeknight treat, this recipe is surprisingly simple to prepare in just 45 minutes. Serve it topped with freshly grated Parmesan and a sprinkle of black pepper for a dish that’s as stunning as it is delicious. Keywords: Pumpkin Gnocchi, Leek and Basil Butter, Fall Comfort Food, Easy Gnocchi Recipe, Seasonal Dinner Ideas.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.5 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 1.5 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 4 tablespoons Unsalted butter
- 1 Large leek (white and light green parts)
- 12 Fresh basil leaves
- 1 Garlic clove
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Grated Parmesan (for garnish)
Instructions
In a large mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, egg, salt, and ground nutmeg. Mix until smooth.
Gradually add the flour, 1/2 cup at a time, until a soft and slightly sticky dough forms. Avoid overmixing to keep the gnocchi light and tender.
Transfer the dough to a floured surface and divide it into four equal portions. Roll each portion into a long rope about 3/4-inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
Optional: Use the back of a fork to press grooves into each gnocchi piece for better sauce absorption.
Bring a large pot of salted water to a boil, then reduce the heat to a gentle simmer.
In small batches, drop the gnocchi into the simmering water. Cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside on a plate.
While the gnocchi cooks, prepare the leek and basil butter. Slice the leek thinly and rinse well to remove any grit. Mince the garlic and roughly tear the basil leaves.
In a large skillet, melt the butter with the olive oil over medium heat. Add the leeks and garlic, cooking until softened and fragrant (about 5 minutes).
Stir in the basil leaves and cook for 1 minute until wilted. Add the black pepper and adjust seasoning with additional salt if needed.
Add the cooked gnocchi to the skillet and toss gently to coat them in the leek and basil butter.
Serve immediately, garnished with extra grated Parmesan and a few fresh basil leaves if desired.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 3902 mg | 170% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 12.1 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2340 mg | 180% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 3054 mg | 65% | |
*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.
