Description
Deliciously tender pumpkin sage gnocchi tossed in a rich brown butter sauce, creating a comforting and flavorful dish perfect for fall.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 large egg
- 1 teaspoon salt
- 1 tablespoon fresh sage, chopped
- ½ cup unsalted butter
- Parmesan cheese, for serving
Instructions
- In a bowl, combine the pumpkin puree, egg, salt, and chopped sage.
- Gradually add the flour, mixing until a soft dough forms. You may need to adjust the flour amount slightly to achieve the right consistency.
- Turn the dough onto a floured surface and knead gently until smooth. Do not over-knead.
- Divide the dough into four pieces. Roll each piece into a long rope about ½ inch thick.
- Cut the ropes into 1-inch pieces to form the gnocchi.
- Using a fork, gently press each piece to create the classic gnocchi shape.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Continue to cook until it turns golden brown and has a nutty aroma.
- Add the cooked gnocchi to the skillet and toss to coat in the brown butter.
- Serve hot, topped with freshly grated Parmesan cheese.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Add crushed garlic to the brown butter for extra flavor.
- Top with toasted pine nuts for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg