Pumpkin Gnocchi Sage Butter: A Delicious Fall Recipe

Pumpkin Gnocchi Sage Butter: just the name conjures up images of cozy autumn evenings, doesn’t it? Imagine pillowy soft gnocchi, infused with the subtle sweetness of pumpkin, bathed in a fragrant sage butter sauce. This isn’t just a meal; it’s an experience, a warm hug on a plate that will transport you straight to a rustic Italian countryside kitchen.

Gnocchi, those delightful little dumplings, have a history as rich and varied as Italy itself. While their exact origins are debated, many believe they date back to Roman times, evolving from simple flour-and-water dumplings. Over the centuries, regional variations emerged, incorporating ingredients like potatoes, ricotta, and, of course, pumpkin! The addition of pumpkin, particularly in northern Italy, adds a touch of sweetness and vibrant color that perfectly complements the earthy flavors of sage.

But what is it about Pumpkin Gnocchi Sage Butter that makes it so irresistible? It’s the perfect balance of flavors and textures. The delicate sweetness of the pumpkin gnocchi is beautifully offset by the savory, nutty brown butter and the aromatic sage. The pillowy texture of the gnocchi, combined with the silky smooth sauce, creates a truly decadent and satisfying dish. Plus, it’s surprisingly easy to make at home, making it a perfect weeknight indulgence or a show-stopping dish for a special occasion. So, are you ready to learn how to make this incredible dish? Let’s get started!

Ingredients:

• For the Gnocchi:
• 2 pounds (about 1 large) pumpkin, such as sugar pumpkin or kabocha squash
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 2 cups all-purpose flour, plus more for dusting
• For the Sage Butter Sauce:
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup fresh sage leaves, roughly chopped
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste

Preparing the Pumpkin:

Okay, let’s get started! The first thing we need to do is prepare our pumpkin. Roasting it is my preferred method because it draws out the moisture and concentrates the flavor, which is exactly what we want for our gnocchi.

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the pumpkin: Carefully cut the pumpkin in half from stem to bottom. Scoop out the seeds and stringy bits. You can save the seeds to roast later if you like!
3. Roast the pumpkin: Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the pumpkin is very tender and easily pierced with a fork. The roasting time will depend on the size and type of pumpkin.
4. Cool and scoop: Let the pumpkin cool slightly until you can handle it. Then, scoop out the flesh and place it in a fine-mesh sieve or cheesecloth-lined colander set over a bowl. This is crucial for removing excess moisture. Let it drain for at least 30 minutes, or even better, an hour or two. The drier the pumpkin, the less flour you’ll need, resulting in lighter, more tender gnocchi.
5. Puree the pumpkin: Once the pumpkin has drained, transfer it to a food processor or blender and puree until smooth. You should have about 2 cups of pumpkin puree. If you have more, you can save the extra for another recipe.

Making the Gnocchi Dough:

Now for the fun part – making the gnocchi dough! This is where a little patience and a gentle hand come in handy. We want to avoid overworking the dough, which can make the gnocchi tough.

1. Combine the ingredients: In a large bowl, combine the pumpkin puree, egg, salt, nutmeg, and pepper. Mix well to combine.
2. Add the flour: Gradually add the flour, about 1/2 cup at a time, mixing until a soft dough forms. Be careful not to overmix. The dough should be slightly sticky but not overly wet. You might not need all 2 cups of flour, or you might need a little more, depending on the moisture content of your pumpkin. The key is to add just enough flour to bring the dough together.
3. Turn out the dough: Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it a few times to form a smooth ball.
4. Rest the dough: Cover the dough with plastic wrap and let it rest for 15-20 minutes. This allows the gluten to relax, making the gnocchi more tender.

Shaping the Gnocchi:

Time to shape those little pillows of pumpkin goodness! Don’t worry if they’re not perfect; rustic gnocchi are just as delicious.

1. Divide the dough: Divide the dough into 4 equal pieces.
2. Roll into ropes: On a lightly floured surface, roll each piece of dough into a long rope about 1/2 inch in diameter.
3. Cut the gnocchi: Use a sharp knife or dough scraper to cut the ropes into 3/4-inch pieces.
4. Shape (optional): For a more traditional look, you can roll each gnocchi over the tines of a fork or a gnocchi board. This creates ridges that help the sauce cling to the gnocchi. To do this, gently press each gnocchi against the fork or board with your thumb and roll it down. If you don’t have a fork or gnocchi board, don’t worry! They’ll still taste amazing without the ridges.
5. Dust with flour: Place the shaped gnocchi on a lightly floured baking sheet to prevent them from sticking.

Cooking the Gnocchi:

Almost there! Cooking the gnocchi is quick and easy. They’re done when they float to the surface.

1. Bring water to a boil: Bring a large pot of salted water to a rolling boil.
2. Cook the gnocchi: Gently drop the gnocchi into the boiling water in batches. Don’t overcrowd the pot, or they’ll stick together.
3. Cook until they float: Cook the gnocchi for 2-3 minutes, or until they float to the surface and are cooked through.
4. Remove and drain: Use a slotted spoon to remove the gnocchi from the water and drain them well.

Making the Sage Butter Sauce:

This simple sage butter sauce is the perfect complement to the pumpkin gnocchi. It’s rich, fragrant, and incredibly easy to make.

1. Melt the butter: In a large skillet over medium heat, melt the butter.
2. Add the sage: Add the chopped sage leaves to the melted butter and cook for 1-2 minutes, or until the sage is fragrant and the butter is lightly browned. Be careful not to burn the butter.
3. Add the gnocchi: Add the cooked gnocchi to the skillet and toss gently to coat them in the sage butter sauce.
4. Add Parmesan cheese: Stir in the grated Parmesan cheese and toss again to combine.
5. Season to taste: Season with salt and freshly ground black pepper to taste.

Serving the Pumpkin Gnocchi:

Now for the best part – enjoying your homemade pumpkin gnocchi! Serve immediately and garnish with extra Parmesan cheese and fresh sage leaves, if desired.

1. Plate the gnocchi: Divide the gnocchi among serving plates.
2. Garnish: Sprinkle with extra Parmesan cheese and fresh sage leaves.
3. Serve immediately: Serve immediately and enjoy! This dish is best enjoyed fresh.

Tips for Success:

• Don’t overwork the dough: Overworking the dough will result in tough gnocchi. Mix the dough just until it comes together.
• Use dry pumpkin puree: The drier the pumpkin puree, the less flour you’ll need. This will result in lighter, more tender gnocchi.
• Cook the gnocchi in batches: Don’t overcrowd the pot when cooking the gnocchi. Cook them in batches to prevent them from sticking together.
• Adjust the sauce to your liking: Feel free to add other ingredients to the sage butter sauce, such as garlic, shallots, or red pepper flakes.

Variations:

• Brown Butter Sage Sauce: For a richer, nuttier flavor, cook the butter until it turns a light brown color before adding the sage.
• Cream Sauce: Add a splash of heavy cream to the sage butter sauce for a creamier texture.
• Add Vegetables: Toss in some roasted vegetables, such as butternut squash or Brussels sprouts, for a more substantial meal.
• Different Cheese: Experiment with different cheeses, such as Pecorino Romano or Asiago.

Conclusion:

This Pumpkin Gnocchi with Sage Butter isn’t just another fall recipe; it’s a warm, comforting hug on a plate, and I truly believe it’s a must-try! The delicate sweetness of the pumpkin, combined with the earthy aroma of sage and the richness of browned butter, creates a symphony of flavors that will tantalize your taste buds. It’s surprisingly simple to make, even if you’ve never tackled gnocchi before, and the results are absolutely worth the effort. Trust me, once you taste this homemade goodness, you’ll never want to go back to store-bought again!

But the best part? This recipe is incredibly versatile! While I adore it with the classic sage butter, feel free to experiment and make it your own. For a slightly different twist, try adding a sprinkle of toasted walnuts or pecans for a delightful crunch. A drizzle of balsamic glaze can also elevate the dish with a touch of tangy sweetness. If you’re feeling adventurous, consider incorporating some crumbled goat cheese or Parmesan for a salty, savory element.

For serving suggestions, this Pumpkin Gnocchi with Sage Butter makes a fantastic main course, especially during the cooler months. It’s also a wonderful side dish to accompany roasted chicken, pork, or even a hearty vegetarian stew. To complete the meal, I recommend serving it with a simple green salad dressed with a light vinaigrette. A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, would also pair beautifully with the flavors of the dish.

And don’t forget about dessert! A slice of pumpkin pie or a scoop of vanilla ice cream would be the perfect ending to this autumnal feast.

Variations to Consider:

* Spicy Kick: Add a pinch of red pepper flakes to the sage butter for a subtle heat.
* Creamy Sauce: Stir in a dollop of mascarpone cheese or heavy cream to the sauce for extra richness.
* Vegetarian Delight: Substitute vegetable broth for chicken broth in the gnocchi dough to make it completely vegetarian.
* Brown Butter Alternatives: If you’re not a fan of brown butter, you can use regular melted butter or even olive oil.
* Cheese Lover’s Dream: Incorporate different cheeses like ricotta or fontina into the gnocchi dough for added flavor and texture.

I’m so excited for you to try this recipe and experience the magic of homemade gnocchi. It’s a labor of love, but the reward is a truly unforgettable culinary experience. I poured my heart into creating this recipe, and I truly believe it’s something special.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some kitchen magic! I’m confident that you’ll love this Pumpkin Gnocchi with Sage Butter as much as I do.

Once you’ve made it, please, please, please share your experience with me! I’d love to hear your thoughts, see your photos, and learn about any variations you tried. Tag me on social media or leave a comment below. I can’t wait to see your creations! Happy cooking!