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Pumpkin Gnocchi

Creamy Pumpkin Gnocchi with Sage Brown Butter Sauce

These easy pumpkin gnocchi are tossed in a rich, brown butter sage sauce. A comforting and delicious fall meal!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Gnocchi
  • 1 lb Yukon Gold Potatoes peeled and quartered
  • 1 15 ounce can Pumpkin Puree
  • 1 Large Egg lightly beaten
  • 1 1/2 cups All-Purpose Flour plus more for dusting
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Nutmeg
  • 2 tablespoons Parmesan Cheese grated, optional
For the Sauce
  • 4 tablespoons Butter
  • 2 cloves Garlic minced
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese grated
  • 4-6 Fresh Sage Leaves for garnish, optional
  • to taste Salt and Pepper

Equipment

  • Large pot
  • Potato Ricer or Masher
  • Large Mixing Bowl
  • Large skillet
  • Fork

Method
 

Instructions
  1. Boil potatoes until tender (20-25 minutes). Drain well and let steam dry.
  2. Rice or mash potatoes until completely smooth.
  3. In a large bowl, combine mashed potatoes, pumpkin puree, egg, flour, salt, nutmeg, and Parmesan cheese (if using). Mix until a dough forms.
  4. Turn dough onto a lightly floured surface and knead for 2-3 minutes. Add more flour if needed.
  5. Divide dough into 4 pieces. Roll each into a rope (3/4 inch thick). Cut into 1-inch pieces. Use a fork to create ridges (optional).
  6. Bring salted water to a boil. Cook gnocchi until they float (2-3 minutes).
  7. Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook until fragrant (1 minute). Stir in cream, Parmesan, salt, and pepper. Simmer until thickened.
  8. Add cooked gnocchi to the sauce and toss to coat. Garnish with sage and serve immediately.

Notes

For a richer flavor, use browned butter in the sauce. You can also add other fall spices like cinnamon or cloves to the gnocchi dough.