Decadent Pumpkin Gnocchi

Savor the richness of our Decadent Pumpkin Gnocchi, a dish that takes comfort food to gourmet heights with its luxurious flavors.

Course Main Course

Cuisine Italian

Keyword fall food, pasta dish, savory

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 424kcal

Author Glitter and Graze

Ingredients

For the Gnocchi

1 cup pumpkin puree
2 medium russet potatoes
1.5 cups all-purpose flour
1/2 cup parmesan cheese
1/2 tsp salt
1/4 tsp fresh ground pepper

For the Sage Butter Sauce

1/2 cup unsalted butter
10 fresh sage leaves
2 garlic cloves
salt and pepper to taste
extra grated Parmesan for garnish

Instructions

Making the Gnocchi

Prepare the Dough: In a large mixing bowl, combine the pumpkin puree, mashed potatoes, flour, grated Parmesan, salt, and pepper. Mix until a dough forms.
Shape the Gnocchi: Divide the dough into four equal parts. Roll each part into a long, snake-like shape. Cut into 1-inch pieces.
Boil the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Making the Sage Butter Sauce

Melt the Butter: In a large skillet, melt the butter over medium heat.
Infuse with Sage: Add the sage leaves and garlic to the skillet. Cook until the butter starts to brown and the sage becomes crispy.
Combine: Add the boiled gnocchi to the skillet. Toss to coat in the sage butter sauce. Season with additional salt and pepper to taste.
Garnish and Serve: Sprinkle with extra grated Parmesan and serve immediately.

Notes

The Potato Trick
What: After boiling your potatoes, let them cool a bit and then grate them.
- Why: This makes for a smoother, fluffier gnocchi. No one likes lumpy gnocchi, trust me.
Flour Power
- What: When you're rolling out your gnocchi dough, keep a small bowl of flour nearby.
- Why: Your hands will get sticky, and a little dusting can make your life way easier.
The Ice Bath
- What: After boiling the gnocchi, give them a quick dunk in an ice bath.
- Why: It stops the cooking process and helps them keep their shape. Plus, it makes them easier to handle in the next steps.
Don't Crowd the Pan
- What: When you're cooking the gnocchi in the sage butter sauce, resist the urge to dump them all in at once.
- Why: Crowding the pan can make them mushy. Give them room to groove and soak up that buttery goodness.
Taste as You Go
- What: Before you serve, taste the sauce and adjust the seasoning.
- Why: Because not all salts and peppers are created equal. Your taste buds are the ultimate judge.
The Cheese Grater Hack
- What: Use the fine side of the grater for the Parmesan.
- Why: It melts quicker and blends seamlessly into the sauce, making it creamier.
Fresh Herbs, Always
- What: Use fresh sage, not dried.
- Why: Dried herbs are more potent and can easily overpower the dish. Fresh sage brings a more nuanced flavor.
The Leftover Makeover
- What: If you've got leftovers, pan-fry them the next day.
- Why: They'll get this amazing crispy exterior that's just to die for.
The Double Sauce
- What: Make a little extra sage butter sauce.

Why: It's great for dipping bread, drizzling over veggies, or even as a base for a pasta dish later in the week.

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