Pumpkin Sage Gnocchi
Pumpkin Sage Gnocchi is a comforting fall dish that combines the sweetness of pumpkin with the fragrant essence of sage. These tender, fluffy dumplings are enveloped in a rich sage butter sauce, making them perfect for cozy dinners or festive gatherings. Easy to prepare yet impressive enough for guests, this recipe captures the warmth of autumn in every delightful bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 2 cups mashed potatoes (about 2 medium Russet potatoes)
- 1 cup pumpkin puree (canned, plain)
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 10 fresh sage leaves
- 4 tbsp butter (unsalted)
Instructions
- Boil potatoes in salted water until fork-tender. Drain, cool slightly, and peel.
- Mash the potatoes until smooth, then mix in pumpkin puree and egg until well combined.
- Gradually add flour until a slightly sticky dough forms; avoid overworking.
- Divide dough into sections, roll each into ropes about 1 inch thick, and cut into bite-sized pieces.
- Press each piece gently with a fork to create ridges.
- Boil salted water; drop in gnocchi. They are ready when they float to the surface.
- In a skillet, melt butter over medium heat; add sage leaves until crispy.
- Toss drained gnocchi in sage butter and serve immediately with grated Parmesan if desired.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Substitute sage with thyme or rosemary for a different flavor profile. Mix in sautéed mushrooms for added texture and flavor. Ensure potatoes are dry after boiling for fluffier gnocchi.