Pumpkin Squash Gnocchi
Indulge in the cozy, autumnal flavors of Pumpkin Squash Gnocchi, a delightful twist on traditional Italian dumplings. Made with a velvety blend of pumpkin and butternut squash purees, this comforting dish features a soft, pillowy texture enhanced by the subtle nuttiness of Parmesan cheese and a hint of freshly grated nutmeg. Gently sautéed in golden brown butter infused with fragrant, crispy sage leaves, each bite bursts with rich, earthy flavors. Perfect for an elegant dinner or a hearty weeknight treat, this homemade gnocchi recipe is surprisingly easy to make and takes just over an hour from start to finish. Serve it warm with extra Parmesan and freshly ground pepper for a restaurant-quality meal you'll savor all season long.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1 cup Butternut squash puree
- 2 cups All-purpose flour
- 0.5 cup Parmesan cheese, grated
- 1 large Egg yolk
- 0.25 teaspoon Nutmeg, freshly grated
- 1 teaspoon Salt
- 4 tablespoons Butter
- 10 whole Fresh sage leaves
- 0.25 teaspoon Pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help later if you need to roast additional squash for puree.
Combine the pumpkin puree and butternut squash puree in a large mixing bowl.
Add the grated Parmesan cheese, egg yolk, nutmeg, and salt to the bowl. Mix well until fully incorporated.
Gradually add the all-purpose flour, 1/2 cup at a time, mixing well after each addition until a soft dough forms. The dough should be slightly sticky but hold together.
Lightly flour a clean work surface and divide the dough into 4 equal portions.
Roll each portion into a long rope about 1/2 inch thick. Use a sharp knife to cut the rope into 1-inch pieces to form the gnocchi.
Optional: To create the traditional ridges, roll each piece of gnocchi over the back of a fork or a gnocchi board.
Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside on a lined baking sheet.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter becomes golden and nutty and the sage leaves crisp up, about 3-4 minutes.
Reduce heat to low and add the cooked gnocchi to the skillet. Toss gently to coat each piece in the sage butter sauce.
Season with freshly ground pepper and additional Parmesan cheese if desired.
Serve immediately and enjoy your homemade Pumpkin Squash Gnocchi!
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 12.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 675 mg | 52% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1304 mg | 28% | |
*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.
