📝 About This Recipe
Transport your kitchen to a cozy trattoria in Northern Italy with these pillowy, melt-in-your-mouth pumpkin gnocchi. Unlike traditional potato gnocchi, this version uses roasted pumpkin puree to achieve a vibrant orange hue and a delicate, earthy sweetness. Bathed in a nutty brown butter sauce with aromatic sage and toasted hazelnuts, it’s a sophisticated vegetarian masterpiece that celebrates the best of seasonal comfort food.
🥗 Ingredients
For the Gnocchi Dough
- 15 ounces Pumpkin Puree (canned or homemade, well-strained of excess moisture)
- 1/2 cup Ricotta Cheese (whole milk, drained overnight)
- 1/2 cup Parmesan Cheese (finely grated)
- 1 Egg (large, lightly beaten)
- 2 to 2.5 cups All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Nutmeg (freshly grated)
For the Brown Butter Sauce
- 8 tablespoons Unsalted Butter (high-quality European style preferred)
- 12-15 pieces Fresh Sage Leaves (whole)
- 2 cloves Garlic (thinly sliced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Hazelnuts (toasted and roughly chopped)
- 2 tablespoons Parmigiano-Reggiano (shaved or grated)
👨🍳 Instructions
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1
Prepare the pumpkin by spreading the puree onto a thick layer of paper towels. Press another layer on top to squeeze out as much moisture as possible; this ensures your gnocchi aren't gummy.
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2
In a large mixing bowl, combine the strained pumpkin puree, drained ricotta, 1/2 cup grated Parmesan, beaten egg, salt, and nutmeg. Whisk until the mixture is smooth and uniform.
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3
Begin folding in the flour 1/2 cup at a time using a wooden spoon. Continue adding flour until a soft, slightly sticky dough forms that holds its shape.
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4
Turn the dough onto a well-floured surface. Gently knead for about 1 minute—just until the dough is smooth. Avoid overworking it, or the gnocchi will become tough.
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5
Divide the dough into 6 equal portions. Roll each portion into a long rope about 1/2 inch thick.
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6
Using a bench scraper or a sharp knife, cut the ropes into 3/4-inch pieces. You can leave them as pillows or roll them over a gnocchi board or the back of a fork for traditional ridges.
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7
Place the formed gnocchi on a baking sheet lined with parchment paper and dusted with flour, ensuring they don't touch.
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8
Bring a large pot of salted water to a gentle boil. While the water heats, start the sauce by melting the butter in a large skillet over medium heat.
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9
Cook the butter, swirling the pan occasionally, until it begins to foam and turn a deep golden brown with a nutty aroma. Add the sage leaves and sliced garlic.
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10
Fry the sage leaves in the butter for 1-2 minutes until they are crisp, then immediately remove the skillet from the heat and stir in the lemon juice to stop the browning.
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11
Carefully drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which usually takes 2-3 minutes.
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12
Use a slotted spoon to transfer the cooked gnocchi directly from the water into the skillet with the brown butter sauce.
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13
Turn the skillet back to medium-high heat. Gently toss the gnocchi for 1-2 minutes to coat them in the sauce and allow them to slightly sear and develop a golden crust.
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14
Divide the gnocchi among warm bowls. Garnish with the crispy sage leaves, toasted hazelnuts, and extra Parmigiano-Reggiano.
💡 Chef's Tips
The secret to light gnocchi is removing moisture from the pumpkin and ricotta; wet dough requires too much flour, making it heavy. Handle the dough as little as possible; kneading develops gluten, which you want to minimize for a tender 'cloud-like' texture. If the dough is too sticky to handle, add flour one tablespoon at a time, but remember that a slightly tacky dough yields the best results. You can freeze the shaped, uncooked gnocchi on a tray, then transfer to a bag; cook them directly from frozen for an extra minute. Always salt your pasta water generously; it is the only chance you have to season the gnocchi from the inside out.
🍽️ Serving Suggestions
Pair this dish with a crisp, dry Italian white wine like a Gavi or a lightly oaked Chardonnay. Serve alongside a simple arugula salad with a sharp balsamic vinaigrette to cut through the richness of the butter. A side of roasted balsamic Brussels sprouts or honey-glazed carrots complements the autumnal flavors beautifully. For a non-alcoholic pairing, try a sparkling apple cider or a ginger-infused kombucha. Warm crusty ciabatta bread is perfect for mopping up any leftover brown butter sauce.