These little pillows of tender Pumpkin Gnocchi are delicious with a butter sage sauce.
I'm super excited that it is the 12th of the month so we can share with you what the #12bloggers have been up to with this month's ingredient of squash (think pumpkin, butternut, etc).
Whether it be sweet or savory you desire, we have you covered with some fantastic recipes! Being Italian you would think I would have made gnocchis before.
Sure, I've had some but have never given them a try. So this month I brought to the show these Pumpkin Gnocchi in a Brown Butter Sauce topped with crispy sage. Perfect for the fall or any time!
Being this was my first time, I was a bit worried they may turn into little lead balloons. I've heard the key is not overworking the dough and not adding in too much flour.
These were dense but definitely the right consistency and with the brown butter sauce and sage - perfecto!
Here are the other recipes to check out!
Crockpot Potato Stuff Squash by Around My Family Table
We enjoyed these with a bit of shredded parmesan cheese.
Get the Recipe
Pumpkin Gnocchi
A tender gnocchi with a sage sauce
Ingredients
- 1 cup pumpkin
- 1 egg yolk
- 1 ¼ cup flour
- ¼ teaspoon salt
- pinch nutmeg
- ½ cup butter
- 8-10 fresh sage leaves
- salt
- pepper
- parmesan cheese
Instructions
- To make gnocchi combine the pumpkin, egg, salt and nutmeg. Add in by wooden spoon the flour until a soft dough forms (up to 1 ¼ cups flour or a tad more).
- On a lightly floured surface, knead the dough for about 1 minute and then form into 4 rolls about 1″ in diameter.
- Cut off about an inch and roll onto a gnocchi board to get ridges (or use a fork)
- Set aside until all are done
- In a large sauce pan bring water to boil and add about 2 teaspoons of salt.
- In small batches, place gnocchi in water – they will float to top when done. Remove with a slotted spoon and set aside. Repeat until all are done.
- In a medium skillet add the butter and heat over medium heat. Add sage leaves and cook until butter starts to brown. Remove from heat, remove leaves then place gnocchi in skillet and place on low heat until they are heated through (season with salt and pepper to taste)
- Remove and dish up – top with crispy sage and sprinkle with parmesan cheese if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 379Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 108mgSodium: 499mgCarbohydrates: 34gFiber: 2gSugar: 1gProtein: 6g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
- About the Author
- Recent Posts
- Recipe Index
We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!
Nancy Piran says
We absolutely love making gnocchi at home! I love this season flare with the pumpkin!
Marcie FlavortheMoments says
I love gnocchi, Deb, and this fall version with pumpkin and sage looks just delicious!
Rachel @ I Love My Disorganized Life says
Gnocchii is one of my all-time favorite pasta dishes. I can just imagine how delicious it would be with pumpkin and sage!
Cathy Trochelman says
I totally have a Pumpkin Gnocchi recipe photographed....of course....because clearly we're the same person when it comes to food!!! Looks amazing, Deb! 😉
Deb@CookingOnTheFrontBurner says
we do think alike Cathy!
Jamie Sherman says
I want to get one of those gnocchi boards - I have been using the tines of a fork when I make gnocchi! I have never made pumpkin gnocchi but I can see it on my plate in the near future!!
R Yerkes says
These are gorgeous! I love that you made these, and I want them right now!
Back for Seconds says
Oh yum! This is the perfect fall dinner recipe!
Derek Campanile says
I never knew there was such a thing as a gnocchi board to make ridges. Buying one now!
Maryanne @the little epicurean says
This looks beautiful! Love the combination of brown butter and sage. They're magical together! 🙂
Deb@CookingOnTheFrontBurner says
Thanks Maryanne - the flavor combo worked well!
Erin Dee says
I don't know if I've ever seen such perfect looking gnocchi! What an amazing first attempt that was. 🙂 I only tried once and it was a disaster but after seeing these, I want to try again!
Nutmeg Nanny says
This is such a beautiful dish! Love that pumpkin color and of course gnocchi is the best!
Angie Barrett says
I'm envious of your perfect pumpkin gnocchi! I've never made gnocchi but I want to! I've just been super nervous about it!
Amy Lee Scott says
Deb, these are GORGEOUS! I always fail at rolling gnocchi and am impressed with your skills 😉
Carrie R says
These gnocchi sound amazing! I so want to make them. 🙂 I have only tried making homemade gnocchi once, and the results were okay, lol. But this recipe of your's makes me want to give it a go again soon.
Loriann Cargill Bustos says
I have always wanted to make homemade gnocchi and this looks sooo easy & delicious!
Mariah Mercurio says
Okay I absolutely love Gnocchi but have always been afraid to make it. You have inspired me though! I need to give it a try! Looks amazing!
Jaren says
I've never tried Gnocchi before, but this makes me want to try it very soon!
Sara Curtis says
Looks delicious! I make Gnocchi occasionally, but never thought to flavor it with pumpkin. Pinning for later!
popcornandchocolate.com says
Yum this looks so delicious!
Julie Fiandt says
Oh, wow, this looks absolutely amazing. A perfect fall dish. I definitely will save this recipe!
Angelina B. says
Oh yum yum! I have never made gnocchi, but I've eaten my share of it! This is perfect for fall! Visiting from creative ways!
King of Derby says
Warning to people trying to make these...if your pumpkin is too wet, it will demand too much flour, which will make it come out dense and not very pumpkiny.
Deb@CookingOnTheFrontBurner says
I'm sorry to hear this happened to you. My pumpkin seemed ok. I wondering if cooking it down a bit if too watery to make it drier would help. I'll try that next time if mind seems too watery.
Brittany Bingham says
Could you use whole-wheat flour? ( I have never made gnocchi before but I think this will be my first attempt!)
Deb@CookingOnTheFrontBurner says
I haven't tried it with whole wheat so I'm not sure...maybe use half and half. Sorry I don't know the answer.