Description
Cozy up with this delightful homemade pumpkin gnocchi, perfect for autumn. Soft, pillowy dumplings made with pumpkin and served with a sage butter sauce make for a comforting dish.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 ½ cups all-purpose flour
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- Grated Parmesan cheese for serving
Instructions
- In a mixing bowl, combine the pumpkin puree, egg, salt, nutmeg, and black pepper until well mixed.
- Gradually add the flour, mixing until a soft dough forms. Be careful not to overwork the dough.
- Divide the dough into four sections. On a lightly floured surface, roll each section into a long rope about ½ inch thick.
- Cut the ropes into 1-inch pieces to form the gnocchi.
- Press each piece gently with a fork to create ridges, if desired.
- Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water.
- Cook until the gnocchi float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
- In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant, about 2 minutes.
- Add the cooked gnocchi to the skillet and toss gently to coat in the sage butter.
- Serve immediately, topped with grated Parmesan cheese.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Feel free to add cooked spinach or other vegetables for added nutrition.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg