Description of this recipe: This Rustic Italian Pumpkin Gnocchi with Sage Butter is a heartwarming dish that embodies the essence of Italian comfort food. Imagine pillowy-soft gnocchi, infused with the subtle sweetness of pumpkin and the creamy richness of ricotta, all enveloped in a fragrant sage butter sauce. This recipe celebrates the simple pleasures of homemade pasta and fresh, seasonal ingredients, offering a delightful culinary experience that’s both satisfying and surprisingly easy to create. The combination of earthy pumpkin, savory Parmesan, and aromatic sage creates a symphony of flavors that dance on your palate, making it a perfect dish for a cozy autumn evening or a special gathering with loved ones.
Why you will love this recipe: You’ll fall in love with this pumpkin gnocchi for several reasons. First, the gnocchi themselves are incredibly light and tender, a testament to the gentle kneading and perfect balance of ingredients. Unlike some gnocchi recipes that can be dense and heavy, these melt in your mouth. Second, the sage butter sauce is a revelation. The nutty, browned butter, infused with the earthy aroma of fresh sage, elevates the humble gnocchi to a gourmet experience. The simplicity of the sauce allows the natural flavors of the pumpkin and cheese to shine through, creating a harmonious blend that’s both comforting and sophisticated. Finally, this recipe is surprisingly versatile. You can easily customize it to your liking by adding other seasonal vegetables, different cheeses, or even a sprinkle of toasted nuts for added texture. It’s a dish that encourages creativity and allows you to express your personal culinary style. Beyond the taste and versatility, the act of making gnocchi is a rewarding experience in itself. It’s a chance to slow down, connect with your ingredients, and create something truly special from scratch. The aroma that fills your kitchen as the gnocchi cook and the sage butter simmers is simply divine, creating a sense of warmth and anticipation that makes this dish even more enjoyable.
Ingredients:
- 1 ½ cups of pumpkin puree (make sure it’s well-drained)
- 1 cup of ricotta cheese
- 2 large eggs
- 2⁄3 cup of grated Parmesan cheese
- 1 teaspoon of salt
- 1 teaspoon of nutmeg
- 2 ½ cups of all-purpose flour (plus extra for dusting)
- ½ cup of unsalted butter
- 15 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Preparation:
Step 1: Combine the Ingredients In a large mixing bowl, whisk together the pumpkin puree, ricotta cheese, eggs, grated Parmesan cheese, salt, and nutmeg until thoroughly combined. Ensure the pumpkin puree is well-drained to prevent the dough from becoming too sticky. The mixture should be smooth and homogenous, with no lumps of ricotta or pockets of dry ingredients. The nutmeg adds a warm, subtle spice that complements the sweetness of the pumpkin, while the Parmesan provides a savory depth.
Step 2: Form the Dough Gradually incorporate the flour into the pumpkin mixture, stirring gently with a wooden spoon or spatula until a soft dough forms. Be careful not to overmix the dough, as this can result in tough gnocchi. The dough should be soft to the touch but not overly sticky. If the dough seems too wet, add a tablespoon of flour at a time until it reaches the desired consistency. Turn the dough out onto a lightly floured surface.
Step 3: Knead and Divide Lightly flour a clean work surface and gently knead the dough for about a minute or two. The goal is to bring the dough together without developing too much gluten. Divide the dough into four equal pieces, making it easier to roll and shape the gnocchi.
Step 4: Shape the Gnocchi Roll each piece of dough into a long rope, about ¾ inch in diameter – roughly the size of your thumb. Use a sharp knife or dough scraper to cut the rope into 1-inch pieces, forming the individual gnocchi.
Step 5: Create the Ridges To create the traditional gnocchi shape and texture, lightly flour a fork and gently press each gnocchi piece against the tines. This creates ridges that help the sauce cling to the gnocchi. Alternatively, you can roll each piece over a gnocchi board if you have one.
Step 6: Cook the Gnocchi Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water, working in batches to avoid overcrowding the pot. Cook the gnocchi until they float to the surface, which usually takes about 2-3 minutes. Once they float, continue cooking for another minute to ensure they are cooked through. Use a slotted spoon to remove the gnocchi from the water and set them aside.
Step 7: Prepare the Sage Butter Sauce In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the sage becomes crispy and fragrant, and the butter turns a light golden-brown color, about 4-5 minutes. Watch carefully to prevent the butter from burning, as burnt butter can have a bitter taste. The aroma of the sage and browned butter is a key element of this dish, so take your time and enjoy the process.
Step 8: Combine and Serve Add the cooked gnocchi to the skillet with the sage butter sauce and toss gently to coat. Cook for an additional 2 minutes, allowing the gnocchi to absorb the flavors of the sauce and warm through. Serve the gnocchi immediately, garnished with freshly grated Parmesan cheese and a pinch of salt and pepper to taste. A sprinkle of red pepper flakes can also add a touch of heat if desired.
COOKING Rating: 4.5/5
Serving Suggestions: This Rustic Italian Pumpkin Gnocchi with Sage Butter is delicious on its own as a main course, but it also pairs well with a variety of side dishes. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the gnocchi. Roasted vegetables, such as Brussels sprouts, butternut squash, or asparagus, add a touch of sweetness and earthiness that complements the pumpkin and sage. For a more substantial meal, consider serving the gnocchi with grilled chicken or sausage. A crusty bread is also a great addition, perfect for soaking up the flavorful sage butter sauce.
Tips:
- Use a Potato Ricer for the Pumpkin: If you have a potato ricer, use it to rice the cooked pumpkin before pureeing. This will help remove excess moisture and ensure a smoother texture.
- Don’t Overcook the Gnocchi: Overcooked gnocchi can become mushy and lose their shape. Cook them just until they float to the surface and are heated through.
- Brown the Butter Carefully: Browned butter adds a nutty, complex flavor to the sauce, but it can burn easily. Keep a close eye on the butter and remove it from the heat as soon as it turns light golden brown.
- Add a Touch of Lemon: A squeeze of fresh lemon juice can brighten the flavors of the dish and add a touch of acidity that balances the richness of the sauce.
- Get Creative with Toppings: Feel free to experiment with different toppings, such as toasted walnuts, crumbled goat cheese, or a drizzle of balsamic glaze.
Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
Nutritional Information: (Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.) Calories: Approximately 450-550 per serving Protein: 15-20g per serving Sodium: 400-500mg per serving
Conclusion: This Rustic Italian Pumpkin Gnocchi with Sage Butter is a delightful dish that’s perfect for any occasion. The combination of soft, pillowy gnocchi, creamy pumpkin, and fragrant sage butter sauce is simply irresistible. Whether you’re looking for a comforting weeknight meal or a special dish to impress your guests, this recipe is sure to please. The process of making gnocchi from scratch is a rewarding experience, and the flavors of this dish will transport you to the heart of Italy. So gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece that will warm your heart and soul. Enjoy!
5 Questions and Answers About This Recipe:
Q1: Can I use canned pumpkin puree for this recipe? A: Yes, you can definitely use canned pumpkin puree for this recipe. Just make sure to use 100% pumpkin puree and not pumpkin pie filling, which contains added sugar and spices. Also, it’s a good idea to drain the canned pumpkin puree well to remove any excess moisture. You can do this by placing it in a fine-mesh sieve lined with cheesecloth and letting it drain for a couple of hours.
Q2: Can I make the gnocchi ahead of time? A: Absolutely! You can make the gnocchi ahead of time and store them in the refrigerator or freezer. To refrigerate, place the cooked gnocchi in a single layer on a baking sheet lined with parchment paper and cover them with plastic wrap. They will keep in the refrigerator for up to 24 hours. To freeze, follow the same procedure, but freeze the gnocchi for about 2 hours, or until they are solid. Then, transfer them to a freezer bag or container and store them in the freezer for up to 2 months. When you’re ready to use them, cook them directly from frozen in boiling water.
Q3: What if I don’t have fresh sage leaves? Can I use dried sage? A: While fresh sage leaves are preferred for their aroma and flavor, you can use dried sage if you don’t have fresh on hand. Use about 1 teaspoon of dried sage for every 15 fresh sage leaves. Add the dried sage to the butter in the skillet and cook for about a minute to release its flavor before adding the gnocchi. Keep in mind that dried sage has a stronger flavor than fresh sage, so use it sparingly.
Q4: Can I add other vegetables to this dish? A: Yes, you can definitely add other vegetables to this dish to customize it to your liking. Roasted butternut squash, Brussels sprouts, spinach, or kale would all be delicious additions. You can roast the vegetables separately and then toss them with the gnocchi and sage butter sauce, or you can sauté them in the skillet with the sage butter sauce before adding the gnocchi.
Q5: Can I use a different type of cheese instead of Parmesan? A: Yes, you can experiment with different types of cheese in this recipe. Pecorino Romano, Asiago, or Grana Padano would all be good substitutes for Parmesan. You could also try using a combination of different cheeses for a more complex flavor. Just make sure to use a hard, grating cheese that will hold its shape when cooked.
