Pumpkin Gnocchi With Creamy Brown Butter Sage Sauce
Pumpkin ricotta gnocchi tossed in creamy brown butter sage sauce. A cozy, flavorful fall pasta you can make fast!
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Ingredients
For the Gnocchi:
- 2/3 cup pumpkin puree
- 1/2 cup ricotta cheese, well drained
- 1 egg yolk
- 1/3 cup finely grated parmesan cheese
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp pumpkin pie spice
For the Creamy Brown Butter Sage Sauce:
- 1 stick butter
- 8 fresh sage leaves
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- salt & pepper to taste
- pinch of nutmeg (optional)
Instructions
For the Gnocchi:
- Bring a large pot of water to a boil
- Drain the ricotta
- Mix pumpkin, ricotta, egg, parmesan, and seasoning in a bowl
- Add flour gradually until a soft dough forms. Dough will be slightly sticky.
- Roll into 1/2-in diameter ropes on a lightly floured surface and cut into bite-sized little pillows
- Optional: Use a fork to press down lightly on the cut side of the gnocchi
- Boil gently until they float
For the Creamy Brown Butter Sage Sauce:
- Brown the butter in a skillet over medium heat until it foams and turns golden with little brown speckles
- Toss in the sage leaves and let them sizzle until crisp. Remove and let drain on paper towels.
- Add the cooked gnocchi and allow them to crisp slightly. Remove gnocchi from butter and place into serving bowls
- Reduce heat to low, pour in the heavy cream and whisk until smooth.
- Stir in salt, pepper, and nutmeg.
- Simmer gently for 3–4 minutes until sauce is thickened and glossy.
- Top gnocchi with sauce and crispy sage leaves. Sprinkle with Parmesan cheese.
Notes
*Calories are approximate
Servings: 4 servings
Calories: 450kcal
