Fall is in the air, and what better way to celebrate the season than with a plate of warm, pillowy pumpkin sage gnocchi?
This comforting dish combines the earthy sweetness of pumpkin with the aromatic touch of sage, creating a flavor explosion that’ll have your taste buds dancing!
Did you know that gnocchi dates back to the 16th century in Italy? Now, let’s put an autumnal twist on this classic favorite.
Get ready to impress your friends and family with this irresistible recipe that’s perfect for cozy nights in or elegant dinner parties!
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather our ingredients:
- 2 cups fresh pumpkin puree (or canned if in a pinch)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup grated Parmesan cheese
- 1 bunch fresh sage leaves
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 large eggs
- 1/2 cup butter for the sauce
Step-by-Step Pumpkin Gnocchi Preparation
- Preparing the pumpkin puree: If using fresh pumpkin, cut it into cubes, roast until tender, then puree in a food processor. If using canned, make sure it’s pure pumpkin, not pumpkin pie filling!
- Mixing the dough: In a large bowl, combine the pumpkin puree, flour, Parmesan cheese, nutmeg, salt, and pepper. Create a well in the center and add the eggs. Mix everything together until you have a soft, slightly sticky dough.
- Shaping the gnocchi: Dust your work surface with flour. Divide the dough into smaller portions and roll each into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. For that classic gnocchi look, roll each piece down the tines of a fork.
- Boiling techniques for perfect texture: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
Crafting the Perfect Sage Butter Sauce
Now, let’s create that irresistible sauce:
- Browning butter to perfection: In a large skillet, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty. Be careful not to burn it!
- Incorporating fresh sage: Add whole sage leaves to the browned butter and let them crisp up for about 30 seconds. Remove a few for garnish and leave the rest in the pan.
- Balancing flavors with seasonings: Season the sauce with a pinch of salt and freshly ground black pepper. If you’re feeling adventurous, a tiny grate of nutmeg can add depth.
- Coating gnocchi evenly with sauce: Add the cooked gnocchi to the skillet and toss gently to coat with the sage butter sauce. Let them cook for an additional minute to crisp up slightly.
Serving Suggestions and Pairings
Your pumpkin sage gnocchi is ready to shine! Here are some ideas to elevate your dining experience:
- Garnish with the reserved crispy sage leaves and a sprinkle of toasted pine nuts for extra crunch.
- Pair with a glass of Chardonnay or Pinot Grigio to complement the flavors.
- Serve alongside a simple arugula salad dressed with lemon vinaigrette for a balanced meal.
- For dietary restrictions, try gluten-free flour or vegan alternatives for the Parmesan and butter.
Tips for Achieving Restaurant-Quality Gnocchi
Want to take your gnocchi game to the next level? Here are some pro tips:
- Choosing the right pumpkin variety: Sugar pumpkins or kabocha squash work best for their sweet flavor and low water content.
- Proper dough consistency tricks: The dough should be soft but not sticky. If it’s too wet, add flour a little at a time. If too dry, add a bit more pumpkin puree.
- Freezing and storing homemade gnocchi: Freeze uncooked gnocchi on a floured baking sheet, then transfer to a freezer bag. Cook straight from frozen for an easy meal later!
- Common mistakes to avoid:
- Don’t overwork the dough, or your gnocchi will be tough.
- Avoid adding too much flour, which can make them heavy.
- Don’t overcook – remove them as soon as they float to the surface.
There you have it – a scrumptious pumpkin sage gnocchi recipe that’s sure to become a fall favorite in your household!
Remember, practice makes perfect when it comes to gnocchi-making, so don’t be discouraged if your first batch isn’t Instagram-worthy.
The most important ingredient is the love you put into cooking!
Happy cooking, and bon appétit!
Recipe FAQ’s
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin puree as a time-saving alternative. Just make sure it’s pure pumpkin, not pumpkin pie filling.
What can I use instead of sage if I don’t have it?
While sage pairs beautifully with pumpkin, you could use rosemary or thyme as alternatives.
How long can I store homemade gnocchi?
Uncooked gnocchi can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.
Pumpkin Sage Gnocchi
Ingredients
- 2 cups fresh pumpkin puree or canned if in a pinch
- 2 ½ cups all-purpose flour plus extra for dusting
- ½ cup grated Parmesan cheese
- 1 bunch fresh sage leaves about 20-25 leaves
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ½ cup unsalted butter for the sauce
- ¼ cup pine nuts optional, for garnish
Instructions
- If using fresh pumpkin, preheat oven to 400°F (200°C). Cut pumpkin into cubes, roast for 30-40 minutes until tender, then puree in a food processor. If using canned pumpkin, skip this step.
- In a large bowl, combine 2 cups pumpkin puree, 2 1/2 cups flour, 1/2 cup Parmesan cheese, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Create a well in the center of the mixture and add 2 eggs. Mix everything together until you have a soft, slightly sticky dough.
- Dust your work surface with flour. Divide the dough into 4 portions.
- Roll each portion into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces.
- For the classic gnocchi shape, roll each piece down the tines of a fork.
- Bring a large pot of salted water to a boil.
- Add the gnocchi in batches and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
- In a large skillet, melt 1/2 cup butter over medium heat. Continue cooking until it turns golden brown and smells nutty.
- Add 15-20 whole sage leaves to the browned butter and let them crisp up for about 30 seconds. Remove a few for garnish and leave the rest in the pan.
- Add the cooked gnocchi to the skillet and toss gently to coat with the sage butter sauce. Cook for an additional minute to crisp up slightly.
- Serve hot, garnished with reserved crispy sage leaves and toasted pine nuts if desired.