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Pumpkin Gnocchi with Sage Butter

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Cozy homemade pumpkin gnocchi tossed in a fragrant sage butter sauce, perfect for chilly fall evenings.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup canned pumpkin
  • 1 egg yolk
  • Salt, to taste
  • 1 to 1.5 cups all-purpose flour
  • 1/2 cup unsalted butter
  • Fresh sage leaves
  • Fresh grated parmesan cheese (optional)

Instructions

  1. In a bowl, mix canned pumpkin with egg yolk and a pinch of salt.
  2. Gradually add flour, about a third of a cup at a time, until the dough is soft but not sticky.
  3. Divide the dough into manageable hunks and roll into ropes, then cut into button-sized pieces.
  4. Boil salted water and drop the gnocchi in; cook until they float.
  5. In a pan, melt butter and add fresh sage leaves until crispy.
  6. Transfer the gnocchi to the pan, tossing to coat in the sage butter. Serve with grated parmesan if desired.

Notes

Use a light touch with the flour to avoid dense gnocchi. Fresh sage is essential for best flavor. Gnocchi freeze well, so make extra for quick meals later.

  • Author: nevaeh-hall
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 60mg