Irresistible Pumpkin Gnocchi with Sage Butter Sauce

Imagine sinking your teeth into tender, pillowy pumpkin gnocchi, lovingly coated in a rich sage butter sauce that dances on your taste buds. The aroma wafts through the kitchen, wrapping you in a warm hug, making it the perfect dish to whip up for a cozy fall evening or a spontaneous dinner party.

This delightful recipe isn’t just about the flavors; it’s packed with nostalgia and comfort. I fondly remember the first time I made pumpkin gnocchi while hosting friends for a “pumpkin everything” night. We laughed, we spilled flour everywhere, and we all agreed this dish should have its own fan club. Trust me; you’ll want to put this recipe on repeat!

The first time my friends tasted this dish, their eyes lit up like kids on Christmas morning. It was a memorable culinary triumph that forever solidified my status as “the chef” in our group.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-purpose Flour: Use high-quality flour for the best texture; it helps create those delightful little pillows of goodness.

• Pumpkin Puree: Opt for fresh puree if possible; it adds a vibrant flavor and moisture that store-bought can’t match.

• Eggs: Large eggs are perfect here; they bind the dough beautifully and help achieve that tender bite.

• Salt: A pinch goes a long way in enhancing all those delicious flavors; don’t skip it!

• Sage Leaves: Fresh sage brings an earthy aroma that pairs perfectly with pumpkin; dried can work in a pinch but fresh is best.

• Unsalted Butter: Use high-quality butter to create a luscious sauce that envelops every piece of gnocchi.

• Parmesan Cheese: Grated fresh Parm adds saltiness and depth; always better than pre-grated options!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for some kitchen magic as we transform humble ingredients into something extraordinary.

Create the Dough: Begin by combining pumpkin puree, eggs, and salt in a large mixing bowl until smooth. Gradually add flour until the mixture forms a soft dough that isn’t sticky.

Knead with Love: Lightly flour your work surface and turn out the dough. Knead gently for about 1-2 minutes until smooth but do not overwork it; nobody likes tough gnocchi!

Shape Your Gnocchi: Divide your dough into smaller pieces and roll each piece into ropes about ½ inch thick. Cut them into 1-inch pieces for bite-sized pillow perfection.

Add Character with Fork Marks: Take each piece of cut gnocchi and press lightly with a fork to create ridges—these will hold onto sauce like they’re best friends at a reunion.

Boil to Perfection: Bring a large pot of salted water to boil over medium-high heat. Add gnocchi carefully and cook until they float—about 2-3 minutes—like tiny life rafts of deliciousness.

Sauce It Up!: In a skillet over medium heat, melt unsalted butter and add sage leaves until fragrant and crispy. Toss in your cooked gnocchi gently until coated in buttery goodness.

Serve hot, topped with freshly grated Parmesan cheese for that final touch of indulgence!

Enjoy every last bite of your homemade pumpkin gnocchi adventure!

Perfecting the Cooking Process

Start by boiling the potatoes until fork-tender, then let them cool before mashing. Once mashed, mix them with pumpkin puree and flour to form the dough. Roll into logs, cut into pieces, and cook in boiling water until they float.

Add Your Touch

Consider adding spices like nutmeg or sage to enhance the flavor of your pumpkin gnocchi. For a twist, swap out some of the flour for whole wheat or add grated Parmesan cheese directly into the dough for extra richness.

Storing & Reheating

Store any leftover pumpkin gnocchi in an airtight container in the fridge for up to three days. To reheat, sauté them in butter until golden brown or briefly microwave them with a splash of broth to keep them moist.

I remember making pumpkin gnocchi for my friends last fall; their delighted reactions made all my efforts worth it. They devoured every bite and insisted I host more “gnocchi nights”!

FAQ

How do I know when my gnocchi is cooked?

Gnocchi is ready when they float to the surface of boiling water.

Can I freeze pumpkin gnocchi?

Yes, freeze uncooked gnocchi on a baking sheet before transferring them to a freezer bag.

What sauce pairs best with pumpkin gnocchi?

Brown butter sage sauce complements pumpkin gnocchi beautifully with its nutty flavor.