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Published: Oct 3, 2019 · About 5 minutes to read this article. · This post may contain affiliate links ·

PUMPKIN GNOCCHI FROM SCRATCH W/ BROWN BUTTER & SAGE

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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).

Recipe to make pumpkin gnocchi from scratch
Look how fluffy they are!

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.
Peel it.

  • 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.

READY!

Pumpkin gnocchi into a bowl
Perfect sauce for pumpkin gnocchi? Brown butter and crunchy sage leaves!

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.

Easy, right?

Pumpkin gnocchi into a bowl flat-lay
Cook them in boiling hot water and salt. Wait until they rise to top!

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!

Gnocchi with pumpkin and brown butter and sage sauce
Those crunchy sage leaves are heaven!

If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!  🙂

Remember: if you try one of my recipes, tag me on Instagram or DM me the photos! 


Gnocchi with pumpkin and brown butter and sage sauce

EASY PUMPKIN GNOCCHI

Extremely easy 2 ingredient pumpkin gnocchi with brown butter and sage: flavorful and satisfying, everyone will love them!
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 2 people
Author: Roberta

Ingredients

  • 300 gr

    Pumpkin

  • 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

Instructions

  • 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.
Tried this recipe?Mention @healthylittlecravings on Instagram or DM me!

Don’t forget to pin and share this easy and delicious recipe!


Liked this recipe?
I think you will LOVE these 2 ingredient fluffy gnocchi!

A plate of italian gnocchi with parmesan cheese

© Healthy Little Cravings – Roberta Dall’Alba.
I own all content and photos’ copyright.

Before using my photos and recipes, please email me.
If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Previous Post: « 4 INGREDIENT GRILLED TURKEY BURGERS & CARAMELIZED ONION
Next Post: HEALTHY PUMPKIN GRANOLA WITH CHOCOLATE AND PECANS »

Reader Interactions

Comments

  1. dee says

    October 07, 2020 at 11:11 pm

    I wasn’t able to see the video link you recipe with the recipe

    Reply
    • Roberta says

      October 08, 2020 at 8:52 am

      Hi Dee, it’s linked in the post! In the how to make paragraph, under “Cook and sauté” 🙂
      Let me know if you have any questions

      Reply
  2. Paul says

    January 12, 2020 at 12:57 am

    5 stars
    Just like in northern Italy.

    Reply
    • healthyLC says

      January 12, 2020 at 11:01 am

      You liked them?:)
      x
      Roberta

      P.S. yes I’m from Northern Italy 😛

      Reply

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HEY, I’M ROBERTA

My mission is to inspire you eating wholesome delicious food and embrace a healthy lifestyle all-round. Oh, don't forget to indulge sometimes!
• My recipes are easy & nourishing. I always use seasonal ingredients. •

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