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!
Equipment
- Large pot
- Potato Ricer or Masher
- Large Mixing Bowl
- Large skillet
- Fork
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
Instructions
Instructions
- Boil potatoes until tender (20-25 minutes). Drain well and let steam dry.
- Rice or mash potatoes until completely smooth.
- In a large bowl, combine mashed potatoes, pumpkin puree, egg, flour, salt, nutmeg, and Parmesan cheese (if using). Mix until a dough forms.
- Turn dough onto a lightly floured surface and knead for 2-3 minutes. Add more flour if needed.
- 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).
- Bring salted water to a boil. Cook gnocchi until they float (2-3 minutes).
- 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.
- 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.