![- 1 cup cooked pumpkin puree - 1 cup ricotta cheese - 1 ½ to 2 cups all-purpose flour Pumpkin puree gives the gnocchi its lovely color and flavor. Ricotta cheese adds creaminess and helps bind the ingredients. The all-purpose flour is key for the right texture. - ½ cup unsalted butter - 15 fresh sage leaves - Grated Parmesan cheese, for serving Unsalted butter forms the base of the sauce. It melts and becomes fragrant with sage. Fresh sage leaves add a warm, earthy taste. Finally, grated Parmesan cheese brings a salty finish. - Salt - ½ teaspoon nutmeg - 1 large egg Salt enhances all the flavors in the dish. Nutmeg adds a hint of warmth. The egg acts as a binder, helping the gnocchi hold together. For the full recipe, check the [Full Recipe]. 1. Mixing the wet ingredients: Start with a large bowl. Add 1 cup of pumpkin puree, 1 cup of ricotta cheese, and 1 egg. Sprinkle in some salt and ½ teaspoon of nutmeg. Mix it all together until it is smooth and creamy. 2. Adding flour for texture: Gradually add 1 ½ cups of all-purpose flour. Use your hands to mix. If the dough feels too sticky, add more flour, one tablespoon at a time. You want a soft dough that is easy to handle. 3. Forming the dough consistency: Work the dough until it comes together. It should be soft but not sticky. You can test it by pressing your finger into the dough. It should bounce back without sticking. 1. Rolling the dough into ropes: Divide the dough into four equal parts. On a floured surface, take one part and roll it into a long rope. Aim for about ½ inch thick. 2. Cutting the gnocchi pieces: Use a knife to cut the rope into 1-inch pieces. Each piece will be a gnocchi. Repeat this for all dough portions. 3. Creating ridges for better sauce adherence: Take a fork and press each piece gently. Roll the gnocchi off the fork to make ridges. These ridges help sauce stick better. 1. Boiling the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the top, about 2-3 minutes. Use a slotted spoon to remove them. 2. Making sage butter sauce: In a large skillet, melt ½ cup of unsalted butter over medium heat. Add 15 fresh sage leaves. Cook until the butter foams and the sage becomes crispy, about 3-4 minutes. 3. Tossing gnocchi with sauce: Add the cooked gnocchi to the skillet. Gently toss to coat them in the sage butter. Cook for another minute to let the flavors mix. Now you have a delicious dish of pumpkin gnocchi with sage butter. For all the details, check the Full Recipe. - Best flour types to use: Use all-purpose flour for the best texture. It gives a nice balance between softness and structure. For a lighter gnocchi, consider using a mix of flour with semolina. - Avoiding sticky dough: Start with 1 ½ cups of flour. If your dough feels sticky, add more flour one tablespoon at a time. It should feel soft but not stick to your hands. - How to store and handle dough: Wrap any unused dough in plastic wrap. Store it in the fridge for up to two days. You can also freeze it for longer storage. Just cut it into portions before freezing. - Adding spices or herbs: For extra flavor, mix in a pinch of cinnamon or allspice. Fresh herbs like thyme can also add a nice touch to the dough. - Suggested toppings beyond Parmesan: Consider topping with toasted pine nuts or crumbled goat cheese. These add great texture and flavor. - Adjusting butter to sage ratio: Start with ½ cup of butter, but feel free to adjust based on your taste. If you love sage, use a bit more for a stronger flavor. You can find the full recipe to create this delightful dish and explore more cooking tips. {{image_2}} You can switch ingredients in pumpkin gnocchi to suit your taste. Here are some ideas: - Using sweet potato or butternut squash: These options add a unique flavor. They work well in place of pumpkin puree. Use the same amount as you would pumpkin. - Dairy-free alternatives for ricotta: If you need a dairy-free choice, try using tofu or cashew cream instead. Both give a creamy texture that mimics ricotta well. - Gluten-free flour options: If gluten is a concern, use a gluten-free flour blend. Almond flour or chickpea flour are great choices. Make sure to adjust the amount as needed for the right dough consistency. When serving pumpkin gnocchi, consider these tasty ideas: - Pairing with different sauces: While sage butter is classic, try marinara or pesto for a twist. A creamy Alfredo sauce also pairs nicely. - Ideas for side dishes: Serve with a light salad or roasted vegetables. These sides add freshness and balance to the meal. - Garnishing options for presentation: For a beautiful finish, sprinkle extra Parmesan or fresh herbs on top. A drizzle of olive oil can also enhance the look and flavor. For the full recipe, check out the instructions above! Storing leftover gnocchi is easy. You can keep it in the fridge or freezer. - Refrigeration tips: Place the cooked gnocchi in an airtight container. Store it in the fridge for up to three days. Make sure it cools down before sealing. This helps prevent moisture buildup. - Freezing guidelines: To freeze gnocchi, lay it out in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer it to a freezer bag. It can stay good for up to three months. Don't forget to label the bag with the date. Reheating gnocchi is simple. You want to keep it soft and tasty. - Best ways to reheat cooked gnocchi: The best method is to use a skillet. Heat a little olive oil or butter in the pan. Add the gnocchi and cook for about five minutes. Stir gently to heat evenly. You can also boil it briefly in water for about a minute. - Avoiding sogginess: To avoid sogginess, do not overcook the gnocchi when reheating. If you use water, make sure it is boiling hot before adding the gnocchi. This helps maintain the right texture. To make pumpkin gnocchi, start with cooked pumpkin puree. Mix it with ricotta cheese and an egg in a bowl. Add salt and nutmeg to taste. Gradually mix in all-purpose flour until you get a soft dough. Divide the dough into four parts. Roll each part into ropes, about half an inch thick. Cut these ropes into one-inch pieces. Use a fork to create ridges on each piece. This will help sauce stick better. Boil them in salted water until they float, about 2 to 3 minutes. Toss them in sage butter, and enjoy! You cook gnocchi for about 2 to 3 minutes. When they float to the top, they are done. This means they are ready to be taken out of the water. Use a slotted spoon for easy removal. Be careful not to overcook them. Overcooked gnocchi can become mushy. Yes, you can freeze homemade gnocchi. Place uncooked gnocchi on a baking sheet in a single layer. Freeze them for about an hour until firm. Then, transfer them to a freezer bag. This way, they won’t stick together. When you are ready to cook them, boil them straight from the freezer. Just add a minute or two to the cooking time. Pumpkin gnocchi pairs well with many foods. Try a simple salad with mixed greens. A light vinaigrette works nicely. You can also serve it with a side of roasted vegetables. For drinks, a crisp white wine is a great choice. If you want something non-alcoholic, a sparkling apple cider is refreshing. These options balance the rich flavors of the gnocchi. For a full experience, try the Full Recipe for more guidance! Making pumpkin gnocchi is simple and fun. We covered key ingredients like pumpkin puree and ricotta cheese for the dough. You learned how to shape and cook the gnocchi, plus how to make a rich sage butter sauce. Feel free to experiment with flavors and garnishes for a unique dish. Remember to store any leftovers properly for a tasty meal later. With these steps, you’ll impress everyone at the dinner table. Enjoy your delicious homemade pumpkin gnocchi!](https://pagosarecipes.com/wp-content/uploads/2025/05/17b5eda9-488b-4a4b-8019-9f0f693c4acd-768x768.webp)
If you’re ready to delight your taste buds, let’s dive into making Pumpkin Gnocchi with Sage Butter! This cozy dish combines the sweetness of pumpkin with the earthy flavor of sage butter. It’s simple and fun to make, perfect for any meal. Join me as I guide you through each step, from crafting the gnocchi to serving it with a delicious sauce. Let’s get cooking!
Ingredients
Main Ingredients for Pumpkin Gnocchi
– 1 cup cooked pumpkin puree
– 1 cup ricotta cheese
– 1 ½ to 2 cups all-purpose flour
Pumpkin puree gives the gnocchi its lovely color and flavor. Ricotta cheese adds creaminess and helps bind the ingredients. The all-purpose flour is key for the right texture.
Ingredients for Sage Butter Sauce
– ½ cup unsalted butter
– 15 fresh sage leaves
– Grated Parmesan cheese, for serving
Unsalted butter forms the base of the sauce. It melts and becomes fragrant with sage. Fresh sage leaves add a warm, earthy taste. Finally, grated Parmesan cheese brings a salty finish.
Key Seasonings
– Salt
– ½ teaspoon nutmeg
– 1 large egg
Salt enhances all the flavors in the dish. Nutmeg adds a hint of warmth. The egg acts as a binder, helping the gnocchi hold together.
For the full recipe, check the [Full Recipe].
Step-by-Step Instructions
Preparing the Gnocchi Dough
1. Mixing the wet ingredients: Start with a large bowl. Add 1 cup of pumpkin puree, 1 cup of ricotta cheese, and 1 egg. Sprinkle in some salt and ½ teaspoon of nutmeg. Mix it all together until it is smooth and creamy.
2. Adding flour for texture: Gradually add 1 ½ cups of all-purpose flour. Use your hands to mix. If the dough feels too sticky, add more flour, one tablespoon at a time. You want a soft dough that is easy to handle.
3. Forming the dough consistency: Work the dough until it comes together. It should be soft but not sticky. You can test it by pressing your finger into the dough. It should bounce back without sticking.
Shaping the Gnocchi
1. Rolling the dough into ropes: Divide the dough into four equal parts. On a floured surface, take one part and roll it into a long rope. Aim for about ½ inch thick.
2. Cutting the gnocchi pieces: Use a knife to cut the rope into 1-inch pieces. Each piece will be a gnocchi. Repeat this for all dough portions.
3. Creating ridges for better sauce adherence: Take a fork and press each piece gently. Roll the gnocchi off the fork to make ridges. These ridges help sauce stick better.
Cooking and Finishing the Dish
1. Boiling the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the top, about 2-3 minutes. Use a slotted spoon to remove them.
2. Making sage butter sauce: In a large skillet, melt ½ cup of unsalted butter over medium heat. Add 15 fresh sage leaves. Cook until the butter foams and the sage becomes crispy, about 3-4 minutes.
3. Tossing gnocchi with sauce: Add the cooked gnocchi to the skillet. Gently toss to coat them in the sage butter. Cook for another minute to let the flavors mix.
Now you have a delicious dish of pumpkin gnocchi with sage butter. For all the details, check the Full Recipe.
Tips & Tricks
Perfecting Your Gnocchi
– Best flour types to use: Use all-purpose flour for the best texture. It gives a nice balance between softness and structure. For a lighter gnocchi, consider using a mix of flour with semolina.
– Avoiding sticky dough: Start with 1 ½ cups of flour. If your dough feels sticky, add more flour one tablespoon at a time. It should feel soft but not stick to your hands.
– How to store and handle dough: Wrap any unused dough in plastic wrap. Store it in the fridge for up to two days. You can also freeze it for longer storage. Just cut it into portions before freezing.
Enhancing Flavor
– Adding spices or herbs: For extra flavor, mix in a pinch of cinnamon or allspice. Fresh herbs like thyme can also add a nice touch to the dough.
– Suggested toppings beyond Parmesan: Consider topping with toasted pine nuts or crumbled goat cheese. These add great texture and flavor.
– Adjusting butter to sage ratio: Start with ½ cup of butter, but feel free to adjust based on your taste. If you love sage, use a bit more for a stronger flavor.
You can find the full recipe to create this delightful dish and explore more cooking tips.
Variations
Ingredient Substitutions
You can switch ingredients in pumpkin gnocchi to suit your taste. Here are some ideas:
– Using sweet potato or butternut squash: These options add a unique flavor. They work well in place of pumpkin puree. Use the same amount as you would pumpkin.
– Dairy-free alternatives for ricotta: If you need a dairy-free choice, try using tofu or cashew cream instead. Both give a creamy texture that mimics ricotta well.
– Gluten-free flour options: If gluten is a concern, use a gluten-free flour blend. Almond flour or chickpea flour are great choices. Make sure to adjust the amount as needed for the right dough consistency.
Serving Suggestions
When serving pumpkin gnocchi, consider these tasty ideas:
– Pairing with different sauces: While sage butter is classic, try marinara or pesto for a twist. A creamy Alfredo sauce also pairs nicely.
– Ideas for side dishes: Serve with a light salad or roasted vegetables. These sides add freshness and balance to the meal.
– Garnishing options for presentation: For a beautiful finish, sprinkle extra Parmesan or fresh herbs on top. A drizzle of olive oil can also enhance the look and flavor.
For the full recipe, check out the instructions above!
Storage Info
How to Store Leftover Gnocchi
Storing leftover gnocchi is easy. You can keep it in the fridge or freezer.
– Refrigeration tips: Place the cooked gnocchi in an airtight container. Store it in the fridge for up to three days. Make sure it cools down before sealing. This helps prevent moisture buildup.
– Freezing guidelines: To freeze gnocchi, lay it out in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer it to a freezer bag. It can stay good for up to three months. Don’t forget to label the bag with the date.
Reheating Methods
Reheating gnocchi is simple. You want to keep it soft and tasty.
– Best ways to reheat cooked gnocchi: The best method is to use a skillet. Heat a little olive oil or butter in the pan. Add the gnocchi and cook for about five minutes. Stir gently to heat evenly. You can also boil it briefly in water for about a minute.
– Avoiding sogginess: To avoid sogginess, do not overcook the gnocchi when reheating. If you use water, make sure it is boiling hot before adding the gnocchi. This helps maintain the right texture.
FAQs
How to Make Pumpkin Gnocchi from Scratch?
To make pumpkin gnocchi, start with cooked pumpkin puree. Mix it with ricotta cheese and an egg in a bowl. Add salt and nutmeg to taste. Gradually mix in all-purpose flour until you get a soft dough. Divide the dough into four parts. Roll each part into ropes, about half an inch thick. Cut these ropes into one-inch pieces. Use a fork to create ridges on each piece. This will help sauce stick better. Boil them in salted water until they float, about 2 to 3 minutes. Toss them in sage butter, and enjoy!
How Long Do You Cook Gnocchi?
You cook gnocchi for about 2 to 3 minutes. When they float to the top, they are done. This means they are ready to be taken out of the water. Use a slotted spoon for easy removal. Be careful not to overcook them. Overcooked gnocchi can become mushy.
Can You Freeze Homemade Gnocchi?
Yes, you can freeze homemade gnocchi. Place uncooked gnocchi on a baking sheet in a single layer. Freeze them for about an hour until firm. Then, transfer them to a freezer bag. This way, they won’t stick together. When you are ready to cook them, boil them straight from the freezer. Just add a minute or two to the cooking time.
What Can I Serve with Pumpkin Gnocchi?
Pumpkin gnocchi pairs well with many foods. Try a simple salad with mixed greens. A light vinaigrette works nicely. You can also serve it with a side of roasted vegetables. For drinks, a crisp white wine is a great choice. If you want something non-alcoholic, a sparkling apple cider is refreshing. These options balance the rich flavors of the gnocchi. For a full experience, try the Full Recipe for more guidance!
Making pumpkin gnocchi is simple and fun. We covered key ingredients like pumpkin puree and ricotta cheese for the dough. You learned how to shape and cook the gnocchi, plus how to make a rich sage butter sauce.
Feel free to experiment with flavors and garnishes for a unique dish. Remember to store any leftovers properly for a tasty meal later. With these steps, you’ll impress everyone at the dinner table. Enjoy your delicious homemade pumpkin gnocchi!
![- 1 cup cooked pumpkin puree - 1 cup ricotta cheese - 1 ½ to 2 cups all-purpose flour Pumpkin puree gives the gnocchi its lovely color and flavor. Ricotta cheese adds creaminess and helps bind the ingredients. The all-purpose flour is key for the right texture. - ½ cup unsalted butter - 15 fresh sage leaves - Grated Parmesan cheese, for serving Unsalted butter forms the base of the sauce. It melts and becomes fragrant with sage. Fresh sage leaves add a warm, earthy taste. Finally, grated Parmesan cheese brings a salty finish. - Salt - ½ teaspoon nutmeg - 1 large egg Salt enhances all the flavors in the dish. Nutmeg adds a hint of warmth. The egg acts as a binder, helping the gnocchi hold together. For the full recipe, check the [Full Recipe]. 1. Mixing the wet ingredients: Start with a large bowl. Add 1 cup of pumpkin puree, 1 cup of ricotta cheese, and 1 egg. Sprinkle in some salt and ½ teaspoon of nutmeg. Mix it all together until it is smooth and creamy. 2. Adding flour for texture: Gradually add 1 ½ cups of all-purpose flour. Use your hands to mix. If the dough feels too sticky, add more flour, one tablespoon at a time. You want a soft dough that is easy to handle. 3. Forming the dough consistency: Work the dough until it comes together. It should be soft but not sticky. You can test it by pressing your finger into the dough. It should bounce back without sticking. 1. Rolling the dough into ropes: Divide the dough into four equal parts. On a floured surface, take one part and roll it into a long rope. Aim for about ½ inch thick. 2. Cutting the gnocchi pieces: Use a knife to cut the rope into 1-inch pieces. Each piece will be a gnocchi. Repeat this for all dough portions. 3. Creating ridges for better sauce adherence: Take a fork and press each piece gently. Roll the gnocchi off the fork to make ridges. These ridges help sauce stick better. 1. Boiling the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the top, about 2-3 minutes. Use a slotted spoon to remove them. 2. Making sage butter sauce: In a large skillet, melt ½ cup of unsalted butter over medium heat. Add 15 fresh sage leaves. Cook until the butter foams and the sage becomes crispy, about 3-4 minutes. 3. Tossing gnocchi with sauce: Add the cooked gnocchi to the skillet. Gently toss to coat them in the sage butter. Cook for another minute to let the flavors mix. Now you have a delicious dish of pumpkin gnocchi with sage butter. For all the details, check the Full Recipe. - Best flour types to use: Use all-purpose flour for the best texture. It gives a nice balance between softness and structure. For a lighter gnocchi, consider using a mix of flour with semolina. - Avoiding sticky dough: Start with 1 ½ cups of flour. If your dough feels sticky, add more flour one tablespoon at a time. It should feel soft but not stick to your hands. - How to store and handle dough: Wrap any unused dough in plastic wrap. Store it in the fridge for up to two days. You can also freeze it for longer storage. Just cut it into portions before freezing. - Adding spices or herbs: For extra flavor, mix in a pinch of cinnamon or allspice. Fresh herbs like thyme can also add a nice touch to the dough. - Suggested toppings beyond Parmesan: Consider topping with toasted pine nuts or crumbled goat cheese. These add great texture and flavor. - Adjusting butter to sage ratio: Start with ½ cup of butter, but feel free to adjust based on your taste. If you love sage, use a bit more for a stronger flavor. You can find the full recipe to create this delightful dish and explore more cooking tips. {{image_2}} You can switch ingredients in pumpkin gnocchi to suit your taste. Here are some ideas: - Using sweet potato or butternut squash: These options add a unique flavor. They work well in place of pumpkin puree. Use the same amount as you would pumpkin. - Dairy-free alternatives for ricotta: If you need a dairy-free choice, try using tofu or cashew cream instead. Both give a creamy texture that mimics ricotta well. - Gluten-free flour options: If gluten is a concern, use a gluten-free flour blend. Almond flour or chickpea flour are great choices. Make sure to adjust the amount as needed for the right dough consistency. When serving pumpkin gnocchi, consider these tasty ideas: - Pairing with different sauces: While sage butter is classic, try marinara or pesto for a twist. A creamy Alfredo sauce also pairs nicely. - Ideas for side dishes: Serve with a light salad or roasted vegetables. These sides add freshness and balance to the meal. - Garnishing options for presentation: For a beautiful finish, sprinkle extra Parmesan or fresh herbs on top. A drizzle of olive oil can also enhance the look and flavor. For the full recipe, check out the instructions above! Storing leftover gnocchi is easy. You can keep it in the fridge or freezer. - Refrigeration tips: Place the cooked gnocchi in an airtight container. Store it in the fridge for up to three days. Make sure it cools down before sealing. This helps prevent moisture buildup. - Freezing guidelines: To freeze gnocchi, lay it out in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer it to a freezer bag. It can stay good for up to three months. Don't forget to label the bag with the date. Reheating gnocchi is simple. You want to keep it soft and tasty. - Best ways to reheat cooked gnocchi: The best method is to use a skillet. Heat a little olive oil or butter in the pan. Add the gnocchi and cook for about five minutes. Stir gently to heat evenly. You can also boil it briefly in water for about a minute. - Avoiding sogginess: To avoid sogginess, do not overcook the gnocchi when reheating. If you use water, make sure it is boiling hot before adding the gnocchi. This helps maintain the right texture. To make pumpkin gnocchi, start with cooked pumpkin puree. Mix it with ricotta cheese and an egg in a bowl. Add salt and nutmeg to taste. Gradually mix in all-purpose flour until you get a soft dough. Divide the dough into four parts. Roll each part into ropes, about half an inch thick. Cut these ropes into one-inch pieces. Use a fork to create ridges on each piece. This will help sauce stick better. Boil them in salted water until they float, about 2 to 3 minutes. Toss them in sage butter, and enjoy! You cook gnocchi for about 2 to 3 minutes. When they float to the top, they are done. This means they are ready to be taken out of the water. Use a slotted spoon for easy removal. Be careful not to overcook them. Overcooked gnocchi can become mushy. Yes, you can freeze homemade gnocchi. Place uncooked gnocchi on a baking sheet in a single layer. Freeze them for about an hour until firm. Then, transfer them to a freezer bag. This way, they won’t stick together. When you are ready to cook them, boil them straight from the freezer. Just add a minute or two to the cooking time. Pumpkin gnocchi pairs well with many foods. Try a simple salad with mixed greens. A light vinaigrette works nicely. You can also serve it with a side of roasted vegetables. For drinks, a crisp white wine is a great choice. If you want something non-alcoholic, a sparkling apple cider is refreshing. These options balance the rich flavors of the gnocchi. For a full experience, try the Full Recipe for more guidance! Making pumpkin gnocchi is simple and fun. We covered key ingredients like pumpkin puree and ricotta cheese for the dough. You learned how to shape and cook the gnocchi, plus how to make a rich sage butter sauce. Feel free to experiment with flavors and garnishes for a unique dish. Remember to store any leftovers properly for a tasty meal later. With these steps, you’ll impress everyone at the dinner table. Enjoy your delicious homemade pumpkin gnocchi!](https://pagosarecipes.com/wp-content/uploads/2025/05/17b5eda9-488b-4a4b-8019-9f0f693c4acd-250x250.webp)
