Ingredients
steamed or boiled then mashed or 2/3 cup canned pumpkin puree
full fat
all purpose flour, plus more for dusting
finely grated
and salt if needed
Easy Pumpkin Gnocchi with Sage Butter Sauce
RecipeTin Eats (Nagi)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 20 min | 10 min | 30 min | 2 |
VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.
mainsstarter
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Fork
Colander
Large pot
Wooden spoon
Bowl
Parchment paper
Skillet
Knife
Paper towel
Work surface
Instructions
Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
300 g Fresh Pumpkin steamed or boiled then mashed or 2/3 cup canned pumpkin puree
Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
300 g Fresh Pumpkin steamed or boiled then mashed or 2/3 cup canned pumpkin puree
Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
300 g Fresh Pumpkin steamed or boiled then mashed or 2/3 cup canned pumpkin puree0.5 cup Ricotta full fat1.25 cup Plain Flour all purpose flour, plus more for dusting1 Egg 0.25 tsp Salt
Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
1.25 cup Plain Flour all purpose flour, plus more for dusting
Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Cooking
Bring a large pot of water to the boil.
Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
1 tsp Olive Oil 50 g Butter
Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
0.25 tsp Salt 50 g Butter 20 leaves Fresh Sage
Serve immediately, garnished with parmesan and pepper.
0.33 cup Parmesan Cheese finely gratedBlack Pepper
Easy Pumpkin Gnocchi with Sage Butter Sauce
RecipeTin Eats (Nagi)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 20 min | 10 min | 30 min | 2 |
VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.
mainsstarter
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Fork
Colander
Large pot
Wooden spoon
Bowl
Parchment paper
Skillet
Knife
Paper towel
Work surface
Ingredients
steamed or boiled then mashed or 2/3 cup canned pumpkin puree
full fat
all purpose flour, plus more for dusting
finely grated
and salt if needed
Instructions
Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
300 g Fresh Pumpkin steamed or boiled then mashed or 2/3 cup canned pumpkin puree
Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
300 g Fresh Pumpkin steamed or boiled then mashed or 2/3 cup canned pumpkin puree
Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
300 g Fresh Pumpkin steamed or boiled then mashed or 2/3 cup canned pumpkin puree0.5 cup Ricotta full fat1.25 cup Plain Flour all purpose flour, plus more for dusting1 Egg 0.25 tsp Salt
Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
1.25 cup Plain Flour all purpose flour, plus more for dusting
Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Cooking
Bring a large pot of water to the boil.
Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
1 tsp Olive Oil 50 g Butter
Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
0.25 tsp Salt 50 g Butter 20 leaves Fresh Sage
Serve immediately, garnished with parmesan and pepper.
0.33 cup Parmesan Cheese finely gratedBlack Pepper