Description
A cozy, creamy pumpkin gnocchi recipe with brown butter sage sauce that is designed for family cooking. This approachable dish allows kids to help make the dough from scratch, resulting in a comforting autumn meal.
Ingredients
Scale
- 2 large russet potatoes (approx. 1.5 lbs / 680g)
- 1/2 cup (120g) canned pure pumpkin puree
- 1 to 1.5 cups (125-190g) all-purpose flour
- 1 large egg yolk
- 4 tbsp (57g) unsalted butter
- 1/4 cup (6g) fresh sage leaves
- 1 tsp kosher salt (plus more for pasta water)
- 1/2 tsp black pepper
- 1/4 cup (25g) freshly grated parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake directly on the rack for 45-60 minutes until very soft.
- Let potatoes cool completely. Cut open, scoop out flesh, and mash until completely smooth (sieve for extra fluffiness if desired).
- In a large bowl, combine mashed potatoes, pumpkin puree, egg yolk, and salt. Mix until uniform.
- Add 1 cup of flour and mix gently. If dough is sticky, add more flour one tablespoon at a time. Do not overwork the dough.
- Divide dough into 4 pieces. Roll each into a ‘snake’ about 1 inch thick.
- Cut snakes into 1-inch pieces. Optionally press with a fork to create ridges.
- Bring a large pot of generously salted water to a boil.
- Drop gnocchi into boiling water. Cook until they float (2-3 minutes), then cook for another minute. Remove with a slotted spoon.
- In a large skillet, melt butter over medium heat until it foams, settles, and turns golden-brown with a nutty aroma.
- Add sage leaves to the brown butter and cook for 30 seconds until crisp. Remove from heat.
- Toss cooked gnocchi in the brown butter sage sauce. Top with parmesan and serve immediately.
Notes
Ensure potatoes are completely cool before mixing to prevent sticky dough. Do not overmix the dough to avoid tough gnocchi. You can freeze uncooked gnocchi on a baking sheet before transferring to a bag for later use. Use 100% pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approx. 1 cup gnocch
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 3
- Protein: 8
Keywords: pumpkin gnocchi, fall recipes, kid-friendly cooking, brown butter sage sauce, homemade gnocchi, cozy dinner, family recipes