Pumpkin Gnocchi with Sage Brown Butter Sauce
Perfect for the fall season and so easy to make: homemade pumpkin gnocchi drizzled with a sage brown butter sauce.
Servings: 3 servings
Calories: 453kcal
Cost: $10
Ingredients
- 10 oz pumpkin puree
- ½ cup ricotta
- 1 ½ cup flour
- 1 egg
- ¼ tsp salt
- ⅓ c butter
- 15 sage leaves
Instructions
- For the sauce: In a small skillet, melt the butter and cook while stirring, until you see golden-brown flecks. Add the sage leaves and set aside.
- For the gnocchi, combine pumpkin puree, ricotta, flour, egg, and salt in a medium bowl. Mix into a uniform dough.
- On a floured worksurface and with floured hands, roll the dough into a long rope. Cut into small pieces, about 1" long. Optional: gently press a pattern into the gnocchi with the tines of a fork or gnocchi boards.
- Bring a large pot of water to a boil. Add some salt and the gnocchi.
- Cook the gnocchi until they are floating to the surface.
- With a slotted spoon, remove the gnocchi and transfer them to individual plates. Drizzle with sage butter sauce, some fresh ground pepper, and a generous helping of freshly grated parmesan.
Notes
- You can easily replace the pumpkin with butternut squash which is actually my preferred squash for this recipe.
- I love using einkorn flour for this recipe.
- Optional: add some freshly grated nutmeg to the gnocchi dough.
Video
Nutrition
Calories: 453kcal
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