Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup ricotta cheese, drained
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 1/2 to 3 cups all-purpose flour
- 6 tablespoons unsalted butter
- 12–15 fresh sage leaves
- Freshly cracked black pepper
Instructions
- Step 1: Prepare the Dough
Start by blotting your pumpkin puree with paper towels to remove excess moisture; this ensures your gnocchi aren’t too soft. In a large mixing bowl, combine the pumpkin puree, ricotta, beaten egg, Parmesan cheese, salt, and nutmeg. Stir until smooth. Gradually add the flour, one cup at a time, mixing gently with a wooden spoon. Stop adding flour as soon as a soft, slightly sticky dough forms. Be careful not to overwork the dough, or the gnocchi will become tough and chewy. - Step 2: Shape the Gnocchi
Turn the dough onto a well-floured surface. Divide it into four equal portions. Roll each portion into a long rope about 3/4-inch thick. Use a sharp knife or a bench scraper to cut the ropes into 1-inch pieces. If you want a traditional look, roll each piece over the tines of a fork to create ridges, which help hold the sauce. Place the finished gnocchi on a baking sheet lined with parchment paper and dusted with flour. - Step 3: Boil the Gnocchi
Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the water in batches to avoid crowding the pot. Cook for about 2 to 4 minutes. You will know they are ready when they float to the surface. Use a slotted spoon to carefully remove the floating gnocchi and transfer them directly to a plate or a warm skillet. Reserve about 1/4 cup of the pasta water just in case you need to loosen the sauce later. - Step 4: Brown the Butter and Sage
In a large skillet over medium heat, melt the butter. Once it begins to foam, add the fresh sage leaves. Continue cooking the butter, swirling the pan occasionally, until it turns a deep golden brown and smells toasted and nutty. The sage leaves should become crisp. Watch the pan closely, as butter can go from browned to burnt very quickly. - Step 5: Plating and Finishing
Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat every dumpling in the golden sauce. Let them sear for 1 minute if you prefer a slightly crispy exterior. Season with freshly cracked black pepper and a generous dusting of extra Parmesan cheese. Serve immediately while the butter is hot and the sage is crunchy.
- Cook Time: 60 minutes