Buttery Sage Pumpkin Gnocchi

As the leaves turn to vibrant hues of amber and gold, there's a certain nostalgia that comes with the autumn season—an invitation to savor hearty and comforting dishes. One such dish that encapsulates the essence of fall is *buttery sage pumpkin gnocchi*. This delightful Italian dish marries the earthy flavors of pumpkin with the aromatic notes of sage, delivering a warm embrace with every bite. Gnocchi, those pillowy dumplings made from potatoes or other starchy vegetables, take on a new dimension when infused with the sweet and slightly nutty taste of pumpkin.

Discover the delightful flavors of autumn with buttery sage pumpkin gnocchi! This recipe features soft, pillowy dumplings infused with the sweetness of fresh pumpkin and fragrant sage, creating a cozy dish perfect for any occasion. Ideal for weeknight dinners or special gatherings, it combines simple ingredients like quality flour, eggs, butter, and fresh herbs for a rich, comforting meal. Impress your family and friends while celebrating the beauty of seasonal produce with this delicious recipe!

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Ingredients

2 cups pumpkin puree (cooked and cooled)

2 ½ cups all-purpose flour (plus extra for dusting)

1 large egg

1 teaspoon salt

½ teaspoon nutmeg

½ teaspoon black pepper

6 tablespoons unsalted butter

10 fresh sage leaves

Grated Parmesan cheese (for serving)

Optional: A sprinkle of crushed red pepper flakes

Instructions

Prepare the Gnocchi Dough: In a medium mixing bowl, combine the cooled pumpkin puree, egg, salt, nutmeg, and black pepper. Whisk together until the mixture is well-blended and smooth. Gradually incorporate 2 cups of flour, stirring until a dough begins to form. Be cautious not to overwork the dough; it should remain soft and slightly sticky. You may need to add more flour, but use just enough to achieve a workable consistency.

Shape the Gnocchi: Lightly flour your work surface and your hands to prevent sticking. Divide the dough into four equal sections. Roll each section into a long rope approximately ½ inch thick. Using a sharp knife or a dough scraper, cut the ropes into 1-inch pieces. For a classic gnocchi shape, gently press each piece with the tines of a fork or your thumb to create a small indentation, which helps capture the sauce later.

Cook the Gnocchi: In a large pot, bring a generous amount of salted water to a rolling boil. Add the gnocchi in batches to avoid overcrowding. Cook them for 2-3 minutes, or until they rise to the surface. Once floating, remove them swiftly with a slotted spoon and transfer to a plate or bowl.

Make the Sage Butter Sauce: In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves, cooking them for about 2-3 minutes. Keep an eye on the butter as it bubbles—when it takes on a light brown color and the sage turns crispy, you’re ready for the next step.

Combine Gnocchi with Sauce: Gently add the cooked gnocchi to the skillet containing the sage butter. Carefully toss the gnocchi to evenly coat them in the sauce, allowing them to heat through for another 2-3 minutes. Ensure they are well-coated and warmed but handle them delicately to avoid breaking.

Serve: Plate the warm gnocchi beautifully, and finish by generously sprinkling grated Parmesan cheese over the top. For an additional layer of flavor and a bit of heat, consider adding a pinch of crushed red pepper flakes if desired. Enjoy your delightful and aromatic Buttery Sage Pumpkin Gnocchi!

Prep Time: 30 min | Total Time: 50 min | Servings: 4

- Presentation Tips: Serve the gnocchi in shallow bowls, garnish with extra sage leaves and a drizzle of the sage butter for an appealing look. A sprig of fresh sage can also add a nice touch!