Creamy Pumpkin Sage Gnocchi
Soft, pillowy pumpkin gnocchi tossed in a rich, velvety sage cream sauce. Pure fall comfort food that tastes incredible and is way easier to pull off than it looks.
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
Step 1: Cook Out the Pumpkin Moisture
- Add the 1 ½ cups pumpkin puree to a dry skillet over medium-low heat.
- Cook, stirring constantly, for 10–12 minutes until the moisture evaporates, the pumpkin darkens slightly, and shrinks down to roughly 1 cup.
- Transfer to a bowl and let cool completely.
Step 2: Make the Dough
- In a large bowl, whisk together the cooled pumpkin puree, egg yolk, ½ cup Parmesan cheese, nutmeg, salt, and pepper until smooth.
- Add 1 ½ cups of flour to the bowl. Gently fold with a wooden spoon or spatula until a soft dough begins to form.
- If the dough is overly sticky, add additional flour 1 tablespoon at a time. Stop as soon as it holds together—do not over-mix, or the gnocchi will become dense.
Step 3: Shape the Gnocchi
- Generously dust a clean work surface with flour. Divide the dough into 4 equal portions.
- Gently roll each portion into a rope about ½ inch thick.
- Slice each rope into 1-inch pieces.
- (Optional) Gently roll each piece over the tines of a flour-dusted fork to create ridges that catch the sauce.
Step 4: Boil the Gnocchi
- Bring a large pot of heavily salted water to a gentle boil.
- Drop in the gnocchi in two batches. Cook for about 2–3 minutes—they will float to the top when done.
- Important: Scoop out ½ cup of the starchy pasta water before draining!
- Remove gnocchi with a slotted spoon onto a plate.
Step 5: Make the Creamy Sage Sauce
- In a large skillet over medium heat, melt the butter.
- Add the whole sage leaves and cook for 30–45 seconds until crisp and fragrant. Remove half the sage leaves with tongs and set aside for garnish.
- Turn the heat down to low. Pour in the heavy cream and ¼ cup of reserved pasta water. Simmer gently for 1–2 minutes until slightly thickened.
- Whisk in the ½ cup Parmesan cheese until melted and creamy. Season with a pinch of salt and pepper.
Step 6: Combine and Serve
- Add the boiled gnocchi directly into the skillet with the sauce.
- Toss gently to coat for 1–2 minutes over low heat, allowing the gnocchi to absorb the sauce. If the sauce feels too thick, splash in a little more pasta water.
- Serve hot, garnished with the reserved crispy sage leaves, toasted pine nuts, and extra Parmesan.
Notes
Pro Tip: If you want to make these ahead of time, shape the uncooked gnocchi, lay them flat on a parchment-lined baking sheet, and freeze them. Once frozen solid, transfer them to a freezer bag. You can boil them straight from frozen whenever hunger strikes!