Pumpkin and Sage Gnocchi Recipe

If you’re searching for a comforting and delicious autumn dish, look no further than this Pumpkin and Sage Gnocchi recipe. Pumpkin gnocchi is not only rich in flavor but also packed with nutrients, making it a perfect option for cozy dinners. Plus, the addition of sage elevates the dish with its warm and earthy aroma. Let’s dive into this delightful recipe that will surely impress your family and friends.

Ingredients

• 2 cups pumpkin puree (fresh or canned)
• 1 ½ cups all-purpose flour (plus more for dusting)
• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon nutmeg (optional)
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• Parmesan cheese (for serving)

Instructions

1. In a large mixing bowl, combine the pumpkin puree, egg, salt, and nutmeg. Mix well until smooth.
2. Gradually incorporate the flour, mixing until a soft dough forms. Be careful not to overwork the dough; it should be slightly sticky but manageable. If too sticky, add a little more flour.
3. On a floured surface, divide the dough into smaller portions. Roll each portion into long ropes, about ½ inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
4. If desired, use a fork to shape the gnocchi by pressing lightly to create grooves, which help the sauce cling better.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.
6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the sage is crispy.
7. Toss the cooked gnocchi in the skillet with the sage butter, coating evenly. Sauté for an additional minute.
8. Serve hot, topped with freshly grated Parmesan cheese.

This homemade Pumpkin and Sage Gnocchi is not only a culinary delight but also a feast for the eyes. Enjoy this perfect blend of flavors that captures the essence of fall in every bite!

Ingredients:
2 cups pumpkin puree (fresh or canned), 1 ½ cups all-purpose flour (plus more for dusting), 1 large egg, ½ teaspoon salt, ¼ teaspoon nutmeg (optional), 4 tablespoons unsalted butter, 10 fresh sage leaves, Parmesan cheese (for serving)

Tags:
Pumpkin Gnocchi, Sage, Autumn Recipe, Fall Recipe, Gnocchi Recipe, Homemade Pasta, Vegetarian Recipe, Comfort Food, Easy Recipe, Dinner Recipe