Northern Italian Pumpkin Gnocchi with Sage Butter
Delight your taste buds with this Northern Italian Pumpkin Gnocchi with Sage Butter, a luscious and comforting dish that celebrates the flavors of fall. Made with creamy pumpkin puree, ricotta cheese, and a hint of nutmeg, these pillowy-soft gnocchi are the perfect balance of savory and subtly sweet. The highlight of this recipe is the fragrant sage butter sauce, where crispy sage leaves infuse rich, nutty browned butter with a touch of elegance. Easy to prepare in just under an hour, this gourmet meal is ideal for cozy weeknight dinners or special occasions. Serve it warm, topped with freshly grated Parmesan, for a delectable and authentic taste of Italy. Perfect for fans of seasonal recipes, pasta lovers, or anyone seeking an impressive, homemade dish with minimal effort!
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Ingredients
- 300 grams Pumpkin puree
- 100 grams Ricotta cheese
- 1 large Egg yolk
- 50 grams Grated Parmesan cheese
- 150 grams All-purpose flour
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 100 grams Unsalted butter
- 10 leaves Fresh sage leaves
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Directions
Step 1
In a large bowl, combine the pumpkin puree, ricotta cheese, egg yolk, grated Parmesan, salt, and nutmeg. Mix until smooth and well combined.
Step 2
Gradually add the flour, mixing gently until a soft dough forms. Be careful not to overwork the dough—it should be slightly sticky but hold together.
Step 3
Transfer the dough onto a well-floured surface. Divide it into four portions, and roll each portion into a long rope approximately 2 cm thick. Use a sharp knife to cut the ropes into 2 cm pieces.
Step 4
Optional: Using a fork or gnocchi board, gently roll each piece to create ridges, which help hold the sauce.
Step 5
Bring a large pot of salted water to a boil. Add the gnocchi in small batches, stirring gently to prevent sticking. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Step 6
In a large skillet, melt the butter over medium heat until it begins to foam. Add the olive oil to prevent burning. Toss in the sage leaves and cook until crispy, about 1-2 minutes.
Step 7
Reduce the heat to low and add the cooked gnocchi to the skillet. Toss gently to coat the gnocchi in the sage butter sauce. Season with black pepper to taste.
Step 8
Serve immediately, garnished with additional grated Parmesan if desired.
Nutrition Facts
| Serving size | (743.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1983.1 |
| Total Fat 140.4g | 0% |
| Saturated Fat 73.3g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 523.2mg | 0% |
| Sodium 3376.6mg | 0% |
| Total Carbohydrate 147.3g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 10.8g | |
| Protein 54.0g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 1139.9mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 946.8mg | 0% |
Source of Calories