Time Required
🔹 Servings: 4
🔹 Prep Time: 30 minutes
🔹 Cook Time: 15 minutes
🔹 Total Time: 45 minutes
Introduction
An autumn weekend dinner can’t get any better than this homemade Pumpkin Sage Gnocchi. With these pillowy delights, you can savor the flavors of fall in each bite. Join us as we walk you through how to make this seasonal favorite.
Why make this Recipe?
Comforting and scrumptious, Pumpkin Sage Gnocchi is perfect for those seeking to enjoy a rich and hearty meal that embodies the essence of fall with the sweetness of pumpkin and earthy taste of sage.
How to Make Pumpkin Sage Gnocchi
Ingredients:
– 1 cup pumpkin puree
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 2 cups all-purpose flour
– 1 egg
– 1 tsp salt
– 1/4 tsp nutmeg
– 2 tbsp unsalted butter
– Fresh sage leaves
– Freshly ground black pepper, to taste
Directions:
1. Mix pumpkin puree, ricotta, Parmesan, egg, salt, and nutmeg in a large mixing bowl until smooth.
2. Slowly include flour, gently mixing until a soft dough is formed. Move it onto a floured surface.
3. Segment the dough into four parts. Roll each into a 1-inch thick long rope. Cut this into bite-sized pieces.
4. Boil a pot of salted water. Gradually drop gnocchi in batches, cooking until they float. This should take about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
5. Melt butter in a skillet over medium heat. Add sage leaves and cook until lightly brown and fragrant.
6. Toss the cooked gnocchi in the sage butter. Season with black pepper to taste.
7. Serve warm, garnishing with extra Parmesan if you please.
How to serve Pumpkin Sage Gnocchi
Pumpkin Sage Gnocchi tastes best served warm. They can be garnished with freshly grated parmesan and paired with a nice, fruity full-bodied white wine for a cozy dinner.
How to store Pumpkin Sage Gnocchi
Store these gnocchi in an airtight container in the refrigerator, where they can keep for up to 2 days. To reheat, lightly sauté in a pan with some butter.
Tips to make Pumpkin Sage Gnocchi
1. Make sure your working surface and hands are floured when handling the gnocchi dough to prevent sticking.
2. Cook the gnocchi in batches to prevent overcrowding of the pan, which can result in gnocchi sticking to each other.
Variations
For a gluten-free variant, replace all-purpose flour with a gluten-free flour blend. Add spinach or swiss chard leaves to the sage butter for some added greens.
FAQs
1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin but you’ll need to cook and puree it first.
2. Can I store uncooked gnocchi?
Yes, uncooked gnocchi can be frozen on a baking sheet then transferred to a freezer bag. Frozen gnocchi can be directly cooked, no need to thaw.
3. Can I use other kinds of cheese?
Yes, other kinds of hard, mature cheeses like pecorino or grana padano can be used instead of Parmesan.
Revel in the cozy vibes of the season with a comforting bowl of homemade Pumpkin Sage Gnocchi. Enjoy cooking!