Ingredients
Units
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Ingredients (Serves 4)
For the Gnocchi:
- 1 1/2 cups roasted pumpkin puree (or canned, unsweetened pumpkin puree)
- 1 cup grated Parmigiano-Reggiano cheese
- 1 large egg
- 1 1/2 to 2 cups 00 flour (plus extra for dusting)
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
For the Sage Butter Sauce:
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves
- Salt and freshly ground black pepper, to taste
- Optional: Extra grated Parmigiano-Reggiano for serving
Instructions
Instructions
1. Prepare the Pumpkin Gnocchi Dough
- In a large mixing bowl, combine the pumpkin puree, Parmigiano-Reggiano cheese, egg, nutmeg, and salt. Mix until well combined.
- Gradually add the 00 flour, about 1/2 cup at a time, mixing gently with a wooden spoon or your hands. The dough should be soft but not sticky. Be careful not to overwork it.
2. Shape the Gnocchi
- Lightly dust a clean work surface with 00 flour. Divide the dough into 4 portions.
- Roll each portion into a long rope about 3/4-inch thick. Cut the rope into 1-inch pieces.
- Optional: Roll each piece over the back of a fork or a gnocchi board to create ridges for holding sauce.
3. Cook the Gnocchi
- Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the water in small batches.
- Cook for 2-3 minutes, or until the gnocchi float to the surface. Remove with a slotted spoon and transfer to a plate. Repeat with remaining gnocchi.
4. Make the Sage Butter Sauce
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage leaves are crispy, about 3-4 minutes.
- Season with a pinch of salt and black pepper.
5. Combine and Serve
- Add the cooked gnocchi to the skillet with the sage butter. Toss gently to coat the gnocchi in the sauce.
- Serve immediately, garnished with extra grated Parmigiano-Reggiano if desired.
