Easy Pumpkin Gnocchi with Sage Butter Sauce
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(39)
Ingredients
4 servings
- 300 g /10oz fresh pumpkin (, steamed or boiled then mashed or 2/3 cup canned pumpkin puree)
- 1/2 cup ricotta (, full fat (Note 2)
- 1 1/4 cup plain flour (all purpose flour), plus more for dusting)
- 1/3 cup parmesan cheese (, finely grated)
- 1 egg
- 1/4 tsp salt
- Black pepper
- 1 tsp olive oil
- 50g / 3.5 tbsp butter (Note 3)
- 20 fresh sage leaves
- Black pepper (and salt if needed)
- Parmesan
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Preparation
Step 1
Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
Step 2
Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
Step 3
Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
Step 4
Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
Step 5
Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
Step 6
Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Step 7
Cooking
Step 8
Bring a large pot of water to the boil.
Step 9
Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
Step 10
Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
Step 11
Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
Step 12
Serve immediately, garnished with parmesan and pepper.
Step 13
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