Pumpkin Gnocchi with Sage Butter Sauce
Soft pumpkin and ricotta gnocchi tossed in browned butter with crisp sage and finished with Parmesan.
Equipment
- Large pot
- Large skillet
- Colander
- Fork
- Wooden spoon
Ingredients
- ½ cup pumpkin puree, drained from 2/3 cup canned or fresh steamed and mashed, for the gnocchi
- ½ cup whole milk ricotta for the gnocchi
- 1 ¼ cups all purpose flour plus more for dusting, for the gnocchi
- ⅓ cup Parmesan, finely grated plus more for serving, for the gnocchi
- 1 large egg for the gnocchi
- ¼ tsp kosher salt for the gnocchi
- ¼ tsp black pepper for the gnocchi
- 1 tsp olive oil for tossing the cooked gnocchi
- 3 ½ tbsp unsalted butter for the sage butter
- 20 fresh sage leaves for the sage butter
- 1 pinch black pepper for the sage butter
- 2 tbsp Parmesan, finely grated for serving
Instructions
- Drain. Spread the pumpkin over paper towels in a colander for 5 minutes, then measure 1/2 cup.
- Make the dough. Stir 1/2 cup pumpkin, 1/2 cup ricotta, 1 1/4 cups flour, 1/3 cup Parmesan, 1 egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper into a soft dough.
- Shape. Pat the dough into a floured log, cut it into 6 pieces, roll each into a rope about 2/3 inch thick, and cut into small squares.
- Boil. Simmer the gnocchi in salted water 2 to 3 minutes, until they float. Drain and toss with 1 teaspoon olive oil.
- Crisp the sage. Melt 3 1/2 tablespoons butter in a skillet over medium heat and cook 20 sage leaves until crisp and the butter is lightly golden.
- Finish. Toss the gnocchi in the sage butter and top with 2 tablespoons Parmesan and a pinch of pepper.
Notes
Substitutions: Use fresh steamed pumpkin or canned puree.
Tips: Drain the pumpkin well and use only enough flour to form a soft dough.
Storage: Refrigerate cooked gnocchi up to 3 days. Freeze uncooked gnocchi up to 3 months.