Pumpkin Sage Gnocchi

$- 2 cups pumpkin puree (fresh or canned) - 2 cups all-purpose flour, plus extra for dusting - 1 large egg - 1 teaspoon salt - ¼ teaspoon nutmeg - Freshly cracked black pepper to taste - 4 tablespoons unsalted butter - 10-12 fresh sage leaves - Grated Parmesan cheese for serving (optional) If you don’t have pumpkin puree, you can use butternut squash. It gives a similar taste. For a gluten-free option, swap out all-purpose flour with a gluten-free blend. You might need to adjust the amount a bit. Instead of sage, you can use thyme or rosemary for a different flavor. If you want a dairy-free version, skip the Parmesan cheese or use a plant-based alternative. This dish can serve four people, and each serving is rich in nutrients. Here’s a rough breakdown per serving: - Calories: 350 - Protein: 10g - Carbohydrates: 50g - Fat: 15g - Fiber: 3g - Sugar: 2g This meal provides a good balance of carbs and protein, plus healthy fats from the butter. It’s comforting and filling, perfect for fall! {{ingredient_image_1}} First, gather your ingredients. You need pumpkin puree, flour, an egg, salt, nutmeg, and black pepper. In a large bowl, mix the pumpkin puree, flour, egg, salt, nutmeg, and black pepper together. Stir until a soft dough forms. Be careful not to over-knead it. This dough should feel smooth and slightly sticky. Next, lightly flour a clean surface. Turn the dough out onto it. Divide the dough into four equal pieces. Take one piece and roll it into a long rope, about ½ inch thick. Cut the rope into 1-inch pieces. You can shape the gnocchi by rolling each piece over the back of a fork. This gives them ridges, which help hold the sauce later. Now it’s time to cook! Bring a large pot of salted water to a gentle boil. Add the gnocchi in small batches. Cook them until they float to the top, which takes about 2-3 minutes. This means they are ready! Use a slotted spoon to remove them and place them on a plate. In a large skillet, melt unsalted butter over medium heat. Once melted, add fresh sage leaves. Sauté for 2-3 minutes until the butter turns golden brown and the sage becomes crispy. Then, add your cooked gnocchi to the skillet. Gently toss them in the sage butter for a minute. When done, serve them right away. You can add grated Parmesan cheese if you like. Enjoy your meal! To get the best texture for your gnocchi, use fresh pumpkin puree. If using canned, drain it well to avoid excess moisture. Mix your dough gently, just until it forms. Over-kneading makes the gnocchi tough. Aim for a soft, slightly sticky dough. If it feels too wet, add a bit more flour, but not too much. The dough should hold together but still be soft. For this recipe, you’ll need a few simple tools: - Large mixing bowl - Clean work surface - Rolling pin - Fork (for making ridges) - Large pot for boiling - Slotted spoon for removing gnocchi - Large skillet for the sage butter These tools help keep the process smooth and fun. Pumpkin sage gnocchi pairs well with many dishes. Try it with a simple green salad for a light meal. A side of roasted vegetables adds great flavor. For a heartier option, serve it with grilled chicken or sautéed shrimp. You can also drizzle extra sage butter over pasta or risotto for a rich taste. Enjoy experimenting with flavors! Pro Tips Use Fresh Pumpkin: For the best flavor, use fresh pumpkin puree made from roasted pumpkin instead of canned. It adds a richer, more natural taste to your gnocchi. Don’t Over-Knead: When mixing the dough, be careful not to over-knead it, as this can lead to tough gnocchi. Mix just until combined for a lighter texture. Cooking in Batches: Cook the gnocchi in batches to avoid overcrowding the pot. This ensures they cook evenly and float to the top properly. Perfect Sage Butter: Let the butter brown slightly before adding the sage leaves, which will enhance the flavor. Watch closely to prevent burning. {{image_2}} You can make a vegan version of pumpkin sage gnocchi. Replace the egg with a mix of 1 tablespoon of ground flaxseed and 3 tablespoons of water. Let it sit for a few minutes. This helps bind the dough without eggs. The rest of the recipe stays the same. You’ll still get that lovely pumpkin flavor. For a gluten-free option, swap all-purpose flour with a gluten-free flour blend. Look for one that works well in baking. You might need to adjust the amount slightly. Start with 2 cups and add more if the dough is too sticky. This way, everyone can enjoy this tasty dish. You can add more flavors to your gnocchi. Try mixing in some garlic powder or onion powder into the dough for extra taste. For a spicy kick, add red pepper flakes. After cooking, toss the gnocchi with lemon zest. It adds a bright note that pairs well with sage. Fresh herbs like thyme or parsley can also boost the dish's flavor profile. To keep your leftover gnocchi fresh, place them in an airtight container. You can store them in the fridge for up to three days. Make sure they cool down first to avoid steam build-up. If you want to keep them longer, freezing is a better option. To freeze gnocchi, first spread them out on a baking sheet. Make sure they are not touching. Place the sheet in the freezer for about an hour. This helps them freeze individually. Once frozen, transfer the gnocchi to a freezer bag. They can last for up to three months in the freezer. To reheat the gnocchi, you have a few options. You can boil them in salted water until they float again. This takes about two to three minutes. Alternatively, you can sauté them in a skillet with a little butter. This gives them a nice crisp texture. If you frozen them, do not thaw first; just add them directly to the boiling water or skillet. Enjoy your warm, delicious gnocchi! Yes, you can use other types of squash. Butternut squash works well. You can also try acorn squash. Each type gives a unique taste. The texture may change slightly, but it will still be tasty. Homemade gnocchi lasts about three days in the fridge. Store them in an airtight container. Make sure they are cool before sealing. If you want to keep them longer, freezing is a great option. Serve the gnocchi warm, drizzled with sage butter. Add crispy sage leaves on top for crunch. A sprinkle of grated Parmesan cheese adds a nice touch. You can also pair it with a simple salad or roasted veggies for balance. This article covered everything you need for making pumpkin sage gnocchi. We explored the ingredients, found useful substitutions, and looked at the nutrition. I shared step-by-step instructions on prepping, shaping, and cooking the gnocchi for success. You learned tips for better texture and the best tools to use. We discussed tasty variations, storage tips, and answered common questions. Remember, with a few simple steps, you can make this dish shine. Enjoy your cooking journey and unleash your creativity with every bite!$

Delicious homemade gnocchi made with pumpkin and sage, served with a buttery sauce.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

2 cups pumpkin puree (fresh or canned)
2 cups all-purpose flour, plus extra for dusting
1 large egg
1 teaspoon salt
¼ teaspoon nutmeg
to taste freshly cracked black pepper
4 tablespoons unsalted butter
10-12 fresh sage leaves
for serving grated Parmesan cheese (optional)

Instructions

In a large mixing bowl, combine the pumpkin puree, flour, egg, salt, nutmeg, and black pepper. Mix until a soft dough forms, being careful not to over-knead.
Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into four equal portions.
Roll each portion into a long rope, about ½ inch thick. Cut the ropes into 1-inch pieces to form gnocchi. You can create ridges on the gnocchi by rolling each piece over the back of a fork.
Bring a large pot of salted water to a gentle boil. Carefully add the gnocchi in batches, cooking them until they float to the top (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a plate.
In a large skillet, melt the butter over medium heat. Once melted, add the sage leaves and sauté for 2-3 minutes until the butter is golden brown and the sage is crispy.
Add the cooked gnocchi to the skillet and gently toss to coat them in the sage butter. Allow them to cook together for another minute.
Remove from heat and serve immediately, garnished with grated Parmesan cheese if desired.

Notes

Serve the gnocchi in a shallow bowl, drizzled with sage butter and garnished with crispy sage leaves and Parmesan.

Keyword gnocchi, pasta, pumpkin, sage