Description
This Pumpkin Gnocchi in a Creamy Sage Sauce is the perfect fall comfort dish. Soft and pillowy gnocchi made with pumpkin and ricotta are coated in a luscious buttery garlic and sage-infused cream sauce. A cozy, elegant meal for any occasion!
Ingredients
Units
Scale
Pumpkin Gnocchi:
- 1 medium potato, riced
- 1/2 cup pumpkin purée
- 1–2.5 cups flour (as needed)
- 1/4 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
Creamy Sage Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup white cooking wine
- 1 cup heavy cream
- Splash of milk
- 2 tbsp fresh sage, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 tsp mustard powder
- Salt & pepper, to taste
Instructions
- Peel and chop the potato into small pieces. Boil in salted water until fork-tender, then let cool slightly.
- Rice the potato onto a clean surface. Spread the pumpkin purée and 1 cup of flour over the riced potatoes.
- Make a well in the center and add the egg, ricotta, and Parmesan. Whisk with a fork, then mix everything together by hand.
- Gradually add more flour (1/4 cup at a time) until the dough is soft, slightly springy, and no longer sticky. You should use about 2-2.5 cups total.
- Divide the dough into 8 pieces and roll each into a long rope, about the thickness of your thumb. Cut into bite-sized squares. Lightly flour the gnocchi to prevent sticking.
- (Optional) Roll each piece over the back of a fork to create ridges.
- For the sauce, melt butter in a pan over low heat. Add garlic and cook for 2 minutes until fragrant.
- Pour in the white wine and let it cook for a few minutes until the alcohol evaporates. Stir in the heavy cream and fresh sage.
- Add the gnocchi directly into the sauce and cook for 4-5 minutes, or boil separately in salted water until they float to the surface.
- Once the sauce thickens and the gnocchi are cooked, remove from heat. Stir in Parmesan, mustard powder, salt, and pepper. Serve warm and enjoy!
Notes
- For extra flavor, toast the gnocchi in butter before adding to the sauce.
- Adjust the sauce thickness by adding more milk or cream as needed.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 85mg