Pumpkin Sage Gnocchi With Parmesan
This Pumpkin Sage Gnocchi With Parmesan is pure autumn bliss! Soft gnocchi in a rich pumpkin and sage sauce, finished with Parmesan for cozy, comforting flavor.
Servings: 4 servings
Ingredients
- 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
Instructions
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!
Equipment
- Large Mixing Bowl
- Fork or gnocchi board
- Rolling Pin
- Sharp knife or dough cutter
- Large Pot
- Slotted Spoon
- Skillet
Notes
- Keep an eye on dough consistency; add flour sparingly to avoid tough gnocchi.
- Fresh sage garnish pairs beautifully with ground sage in the dough for layered flavor.
- Try substituting Parmesan with Pecorino Romano or Asiago for a twist.
- Store cooked gnocchi in an airtight container in the fridge for up to 2 days; reheat gently in a skillet.
- Freeze uncooked gnocchi on a baking sheet before transferring to freezer bags for up to 1 month.