You know that I’ve always love sweet-savory stuff.
These pumpkin gnocchi with butter and sage remind me of Fall dinners with my parents, when I used to live with them. Dad not a lover of sweetish savory food. Me, quite the opposite.
That’s why I LOVE this first course! Also, it’s easy and you only need 2 ingredients (+ butter and sage).
How to make pumpkin gnocchi
What if I told you that there’s not a right/wrong pumpkin-flour ratio? I’ve been making “pumpkin pillows” for years (well ok, not really ‘years’, but I made them several times now) and I’ve NEVER used the same amount of flour.
That’s because every pumpkin has its own level of moisture. Same goes for the flour (its moisture content varies from brand to brand).
How to make gnocchi then? Well, start with the desired amount of pumpkin and then adjust the flour accordingly.
Let’s see the 3 steps to take:
- Bake the pumpkin
Clean and cut the pumpkin, then remove seeds.
Bake it at 200°C/400°F until it’s soft and evenly cooked.
- Prepare the gnocchi
Mash the pumpkin then add a pinch of black pepper and nutmeg (optional, but highly suggested) and gradually add in the flour. Stir with a spoon until you get a nice and thick consistency, but NOT gluey.
- Cook and sauté
Take two teaspoons and position yourself next to the pot full of boiling water. Start making quenelles with your pumpkin mixture. Watch this video to know how.
Throw them straight into the salted water.
Once the gnocchi rise to the top of the pot, remove and toss them into the butter sage sauce.
How to cook them
Same process we use when making potato gnocchi.
As mentioned in the previous paragraph, simply boil them in salted water and wait until they rise to top and start floating. When ready, remove them and toss them straight into the pan.
Best sauce for pumpkin gnocchi
Butter and sage. Period. HANDS DOWN.
There’s nothing like butter and fresh sage leaves. A simple and intense sauce, it’s perfect to season pasta and gnocchi. My mom? She loves it, she also cooks chicken in it!
So, why brown butter? Because I’m in love with it duh
And because it adds a rustic, nutty hazelnut-like flavor to the dish. In this case, with sage, it’s simply PERFECTION.
It complements our pumpkin gnocchi, gifting us with a delicious first course.
I’ve never had these with any other sauce, but if I had to suggest another one, I’d advise you to try a cheesy one (that will give a perfect salty touch).
MAMMA MIA! Che bontà!
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EASY PUMPKIN GNOCCHI
- 300 gr
- 100 gr
Organic all purpose flour– NOTE: the amount always varies, please add gradually and adjust
- Black pepper
- Nutmeg – (optional)
For the pumpkin gnocchi sauce:
- 20 gr Unsalted butter
- Some leaves Sage
- Preheat the oven at 200°C (400°F)
- Clean the pumpkin, then cut it into large chunks and cook in the oven until you can pierce it easily with a fork. You can also steam it but this means adding more flour then.
- Let the pumpkin cool down at room temperature then peel it and purée it by hand with a fork or masher (do NOT use a blender).
- If you want, add a pinch of nutmeg.
- Add black pepper. Gradually start adding the flour. You have to obtain a thick batter. DO NOT add too much flour otherwise you'll get a gluey consistency.
- Bring a pot of water to a boil.
To make brown butter sauce:
- Place 20 gr of butter in a small saucepan over medium heat. Whisk and keep whisking.
- After a couple of minutes you should see brown bits appear on the bottom of the pan. Remove from heat and immediately add clean sage leaves so they crisp.
Cook the gnocchi:
- When the water boils, salt it then take two teaspoons and make quenelles with the pumpkin mixture (watch the video I linked in the post). Throw them directly into the water.
- When they start floating, it's time to take them out of the water.
- Sautée the gnocchi into brown butter – sage sauce until the outside becomes crispier.
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