Pumpkin Sage Gnocchi With Parmesan

There’s something undeniably comforting about soft pillows of gnocchi coated in a rich, flavorful sauce. When you add the earthy sweetness of pumpkin combined with the warm, aromatic notes of sage, you get a dish that’s pure autumn bliss. This Pumpkin Sage Gnocchi With Parmesan recipe is not only luscious and satisfying but also surprisingly simple to make from scratch. Whether you’re hosting a cozy dinner or just craving a special treat, these tender gnocchi are guaranteed to impress.

Why It Works Every Time

The magic behind this Pumpkin Sage Gnocchi With Parmesan lies in the balance of ingredients and technique. Using 2 cups of pumpkin puree creates a delicate flavor and adds moisture to the dough, ensuring the gnocchi are soft yet hold their shape. The blend of all-purpose flour and egg binds everything perfectly, while ground sage infuses each bite with that signature herbal warmth. Parmesan cheese adds a salty, nutty depth that makes the dish irresistible. Cooking the gnocchi until they float ensures the ideal pillowy texture you’re aiming for. Plus, finishing with a drizzle of olive oil and fresh sage leaves elevates the dish with a lovely, fragrant touch.

Ingredient Checklist

• 2 cups pumpkin puree – adds natural sweetness and moisture
• 2 cups all-purpose flour – provides structure for the gnocchi
• 1 large egg – binds the dough together
• 1 teaspoon salt – enhances all the flavors
• 1 teaspoon ground sage – brings warm, herbal notes
• 1/2 cup grated Parmesan cheese – adds cheesy richness
• 2 tablespoons olive oil – for tossing and finishing
• Fresh sage leaves – for garnish and extra aroma
• Salt and pepper to taste – essential seasoning

Gear Up: What to Grab

• Large mixing bowl – to combine your dough ingredients
• Fork or gnocchi board – for creating classic ridges
• Rolling pin – to roll out the dough evenly
• Sharp knife or dough cutter – to portion gnocchi
• Large pot – for boiling the gnocchi
• Slotted spoon – to remove cooked gnocchi from boiling water
• Skillet – to toss gnocchi with olive oil and Parmesan

The Method for Pumpkin Sage Gnocchi With Parmesan

Step 1: Prepare the Dough

Start by placing 2 cups of pumpkin puree in a large mixing bowl. Crack in 1 large egg and add 1 teaspoon of salt and 1 teaspoon of ground sage. Stir to combine. Gradually add 2 cups of all-purpose flour, mixing gently as you go until the dough forms a soft, slightly sticky ball. You may need to add a touch more flour if the dough is too wet, but be careful not to overwork it to keep the gnocchi tender.

Step 2: Roll and Cut

Lightly flour your work surface and divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4 inch thick. Using a sharp knife or dough cutter, slice the ropes into 1-inch pieces. If you want the classic gnocchi look, roll each piece over the back of a fork or a gnocchi board to create ridges that help hold sauce.

Step 3: Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd. They’re done when they float to the surface, usually in about 2-3 minutes. Use a slotted spoon to remove them and transfer to a bowl.

Step 4: Sauté and Finish

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the cooked gnocchi and sauté gently until they develop a light golden crust, about 3-4 minutes. Stir in 1/2 cup grated Parmesan cheese and season with salt and pepper to taste. Toss everything together until the cheese melts slightly and coats the gnocchi.

Step 5: Garnish and Serve

Plate your Pumpkin Sage Gnocchi With Parmesan and garnish with fresh sage leaves. For an extra touch, drizzle a little more olive oil over the top. Serve immediately while warm and enjoy the cozy flavors!

No-Store Runs Needed

• Pumpkin puree can be swapped with homemade roasted pumpkin puree if preferred.
• Grated Parmesan can be prepped ahead or substituted with a similar hard cheese if unavailable.
• Fresh sage can be replaced with dried sage in a pinch, though fresh provides the best aroma.
• All-purpose flour is a pantry staple, so no need to buy specialty flours for this recipe.

Recipe Notes & Chef’s Commentary

• Texture Tip: Keep an eye on the dough consistency—it should be soft but not overly sticky. Add flour sparingly to avoid tough gnocchi.
• Flavor Boost: The ground sage in the dough pairs beautifully with the fresh sage garnish, creating layers of herbaceous flavor.
• Cheese Notes: Parmesan adds a lovely umami kick. For a twist, try mixing in a bit of Pecorino Romano or Asiago.
• Serving Suggestion: For a creamier option, toss your gnocchi with an Alfredo Sauce Recipe instead of just olive oil and Parmesan.
• Make It Your Own: Garnish with toasted pine nuts or a sprinkle of chili flakes if you want a bit of crunch or heat.

Save for Later: Storage Tips

• Refrigerating: Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a touch of olive oil.
• Freezing: Place uncooked gnocchi on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag and use within 1 month. Cook from frozen, adding an extra minute to boiling time.
• Make Ahead: You can prepare the dough and shape the gnocchi a day ahead. Keep them covered in the fridge until ready to cook.

Quick Questions

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly for this recipe, providing the right moisture and flavor. Just make sure you use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

What if I don’t have fresh sage leaves for garnish?

If fresh sage isn’t available, you can skip the garnish or use a small pinch of dried sage sprinkled on top after cooking. Another option is to substitute with fresh basil or thyme for a different herbal note.

How can I make this recipe gluten-free?

To make gluten-free gnocchi, replace the all-purpose flour with a gluten-free flour blend suited for baking. You may need to adjust the amount slightly to get the right dough consistency.

Can I add other spices to the gnocchi dough?

Yes! While ground sage is the star here, you can experiment with a pinch of nutmeg, cinnamon, or even smoked paprika to complement the pumpkin flavor in a unique way.

More from the Kitchen

• Pumpkin Spice Zucchini Latte Loaf – A delightful fall-inspired quick bread with warm spices and moist zucchini.
• Buttery Garlic Parmesan Yellow Squash Rounds – Perfectly roasted squash slices tossed with garlic and Parmesan for a savory side.
• Alfredo Sauce Recipe – A creamy, dreamy sauce that pairs wonderfully with gnocchi and pasta dishes.

Hungry for More?

This Pumpkin Sage Gnocchi With Parmesan is a testament to the beauty of simple, wholesome ingredients coming together to create something extraordinary. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe invites you to embrace the flavors of the season. Serve it up with a crisp salad or some roasted veggies for a complete meal that’s sure to become a favorite. So grab your rolling pin, dust off your skillet, and get ready to enjoy a plateful of cozy comfort!

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