Pumpkin Gnocchi with Sage Butter
Pumpkin gnocchi are soft, pillowy dumplings made from roasted pumpkin, flour, and egg, resulting in a delicate, melt-in-your-mouth texture. These comforting bites are boiled until they float and are topped with fragrant sage butter for a warm, seasonal dish that combines sweetness and savory aroma.
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Calories: 250kcal
Servings: 4
Equipment
- Pot
- Fork or Gnocchi Board
- Pan
Ingredients
- 1 small pound sugar pumpkin for roasting
- 1 egg beaten
- 1 cup all-purpose flour plus more for surface
- 1/4 teaspoon nutmeg freshly grated
- pinch salt to taste
- 3 tablespoons unsalted butter for sage butter
- 8 sage leaves fresh sage for browning in butter
Instructions
- Preheat your oven to 200°C (400°F). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast until tender and soft, about 40 minutes, until the flesh is easily pierced with a fork.
- Once roasted, let the pumpkin cool slightly, then scoop out the flesh and mash it until smooth. Set aside to cool for a few minutes; the mash should be warm but not hot.
- In a mixing bowl, combine the warm pumpkin with the beaten egg, nutmeg, and a pinch of salt. Stir until well blended and the mixture is smooth.
- Add the all-purpose flour to the pumpkin mixture, gradually folding it in until a soft dough forms. Be careful not to overmix; just combine until incorporated.
- Lightly flour a clean surface and turn out the dough. Gently knead it a few times just to bring it together, then divide it into four equal portions.
- Roll each portion into a long rope about 2 cm (3/4 inch) thick. Use your hands or a floured rolling pin to shape it evenly.
- Cut each rope into 2 cm (3/4 inch) pieces. Lightly press each piece with a fork or gnocchi board to create ridges, which help hold the sauce and add texture.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, working in batches if necessary.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out gently and set aside.
- Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until fragrant and slightly crispy, about 2 minutes, watching carefully so it doesn’t burn.
- Gently toss the cooked gnocchi in the sage butter until evenly coated. Serve immediately with a sprinkle of fresh sage if desired.
Nutrition
Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 400mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg