Savory Pumpkin Gnocchi with Sage Butter Emulsion
Experience a delightful twist on traditional Italian gnocchi with this Savory Pumpkin Gnocchi recipe. Utilizing rich and creamy pureed pumpkin, these delicate dumplings are enhanced with fragrant spices and enveloped in a luxurious sage butter sauce. Perfectly pillowy yet slightly sweet, each bite is an explosion of autumn flavors, making it an ideal dish for cozy dinners or festive gatherings. Wrap it all up with a sprinkle of Parmesan cheese and freshly cracked pepper for an irresistible finish.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
pureed pumpkin
3 cups (cooked and mashed)
egg
1 (lightly beaten)
flour
3 cups (all-purpose)
cinnamon
1/4 teaspoon (ground)
salt
1 teaspoon (to taste)
pepper
3 grinds (freshly ground)
butter
2 tablespoons (unsalted)
olive oil
2 tablespoons (extra virgin)
garlic clove
1 (peeled)
fresh sage leaves
10 (whole, chopped)
Parmesan cheese
for serving (freshly grated)
Instructions
1
If using a fresh pumpkin, preheat your oven to 400°F (200°C). Cut the pumpkin into quarters, remove the seeds, and place the pieces flesh side down on a baking tray. Roast for about 45 minutes, or until tender. Allow to cool slightly.
2
Scoop out the cooked pumpkin flesh and mash it until smooth. Measure out 3 cups of pureed pumpkin for the recipe.
3
In a large mixing bowl, combine the pumpkin puree with the lightly beaten egg. Gradually add the flour, cinnamon, salt, and pepper. Mix until a smooth, slightly sticky dough forms.
4
Turn the dough onto a lightly floured surface and knead gently until just combined. Wrap in plastic wrap and refrigerate for 30-60 minutes to firm up.
5
Bring a large pot of salted water to a rolling boil. While the water heats, begin to shape your gnocchi. With a teaspoon, scoop out portions of dough, rolling them in your hands to create small, smooth balls. The dough may be sticky; if so, dampen your hands with cold water.
6
Carefully drop the formed gnocchi into the boiling water in batches. They are cooked when they float to the surface, usually within 2-3 minutes. Use a slotted spoon to remove them and transfer to a warm serving bowl.
7
In a saucepan, heat the butter and olive oil over medium heat. Once melted, add the peeled garlic clove and sauté until fragrant, then add the chopped sage leaves, cooking for an additional minute.
8
Once the first batch of gnocchi is ready, remove the garlic clove from the sauce and pour the sage butter over the warm gnocchi. Gently toss to coat them evenly.
9
Keep the gnocchi warm in a low oven while you finish cooking the remaining batches. Serve warm, garnished with freshly cracked pepper and generous shavings of Parmesan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pumpkin Gnocchi with Sage Butter Emulsion?
It is a savory Italian dish featuring delicate pumpkin-based dumplings served in a rich sauce made from butter, olive oil, and fresh sage.
How do I prepare fresh pumpkin for this recipe?
Preheat your oven to 400°F, cut the pumpkin into quarters, remove the seeds, and roast flesh-side down for 45 minutes until tender.
Can I use canned pumpkin puree instead of fresh?
While the recipe describes roasting a fresh pumpkin, you can use 3 cups of smooth pumpkin puree to save time.
How much pumpkin puree is needed?
The recipe requires exactly 3 cups of pureed pumpkin for the dough.
What type of flour is used for the gnocchi?
This recipe uses 3 cups of all-purpose flour to create the dough.
Why is there cinnamon in a savory gnocchi recipe?
A small amount of ground cinnamon (1/4 teaspoon) is added to enhance the natural autumn flavors and sweetness of the pumpkin.
How many eggs are required for the dough?
The recipe calls for one lightly beaten egg to help bind the pumpkin and flour together.
What should I do if the gnocchi dough is too sticky?
If the dough is sticky, you can dampen your hands with cold water while shaping the balls to prevent sticking.
Does the gnocchi dough need to rest?
Yes, the dough should be wrapped in plastic and refrigerated for 30 to 60 minutes to allow it to firm up.
How do I shape the gnocchi?
Use a teaspoon to scoop out portions of dough and roll them in your hands to create small, smooth balls.
How long do the gnocchi take to cook?
The gnocchi cook very quickly, usually taking only 2 to 3 minutes in boiling water.
How can I tell when the gnocchi are finished cooking?
The gnocchi are ready once they float to the surface of the boiling water.
What ingredients make up the sage butter emulsion?
The sauce is made from 2 tablespoons of unsalted butter, 2 tablespoons of extra virgin olive oil, one garlic clove, and 10 fresh sage leaves.
How do I prepare the sage for the sauce?
The fresh sage leaves should be chopped before being added to the butter and oil mixture.
Should the garlic stay in the sauce?
No, the garlic clove should be peeled and sautéed until fragrant, then removed from the sauce before tossing with the gnocchi.
What is the best way to serve this dish?
Serve the gnocchi warm, tossed in the sage butter and garnished with freshly cracked pepper and Parmesan shavings.
What kind of cheese goes well with pumpkin gnocchi?
Freshly grated or shaved Parmesan cheese is recommended for a savory finish.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
How do I prevent the gnocchi from getting cold while cooking in batches?
You can keep the completed gnocchi warm in a low-temperature oven while you finish boiling the remaining dough.
How much salt is used in the dough?
The recipe uses 1 teaspoon of salt, though you can adjust this to taste.
What type of butter should I use?
Unsalted butter is preferred so that you can control the saltiness of the sauce.
Should the pumpkin be hot or cold when making the dough?
The roasted pumpkin should be allowed to cool slightly before mashing and mixing with the other ingredients.
What kind of texture should the gnocchi have?
They should be perfectly pillowy, delicate, and soft.
Can I use dried sage?
Fresh sage is highly recommended for the best aromatic flavor in the butter emulsion.
How much olive oil is in the sauce?
The sauce uses 2 tablespoons of extra virgin olive oil.
How do I remove the gnocchi from the boiling water?
Use a slotted spoon to carefully lift the floating gnocchi out of the water to drain them.
Do I need to knead the dough?
Yes, turn the dough onto a floured surface and knead gently until just combined.
How many sage leaves are needed?
The recipe calls for 10 fresh sage leaves.
What heat should I use for the sauce?
The butter and olive oil should be heated over medium heat.
Is this dish considered comfort food?
Yes, it is tagged as an Italian comfort food dish, perfect for autumn or festive gatherings.