Description
Imagine pillowy-soft dumplings kissed with nutmeg, bathed in a velvety sage cream sauce. This dish is pure fall comfort—like wrapping yourself in a cozy blanket on a crisp evening. Light, golden, and fragrant, it’s perfect for a Sunday dinner or to impress at a festive gathering. Grab a latte, turn on some music, and let’s create your next autumn tradition.
Ingredients
Pumpkin Gnocchi
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1 cup pumpkin purée (not pie filling)
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1 cup ricotta cheese, drained
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½ cup grated Parmesan
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1 egg yolk
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1 tsp salt
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¼ tsp nutmeg
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1½–2 cups all-purpose flour
Sage Cream Sauce
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2 tbsp unsalted butter
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6–8 fresh sage leaves
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1 cup heavy cream
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½ cup grated Parmesan
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Salt & black pepper, to taste
Instructions
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Make Dough – Mix pumpkin, ricotta, Parmesan, yolk, salt & nutmeg. Stir in 1½ cups flour until shaggy. Turn onto floured surface and knead gently, adding flour as needed until smooth but slightly tacky.
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Shape Gnocchi – Divide dough into 4 parts. Roll each into ropes ½-inch thick. Cut into 1-inch pillows; press gently with a fork for ridges. Place on floured tray.
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Cook Gnocchi – Boil salted water. Drop gnocchi in batches. When they float (2–3 mins), cook 1 more minute, then transfer to sauce.
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Make Sauce – Melt butter in a skillet. Fry sage until crisp & fragrant. Stir in cream, simmer 2–3 mins. Whisk in Parmesan until smooth. Season.
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Combine & Serve – Toss hot gnocchi in sauce. Garnish with extra Parmesan, cracked pepper, and crispy sage.
Notes
Chill dough 20 mins if sticky.
Freeze uncooked gnocchi on a tray, then bag for future quick meals.
For a lighter version, use brown butter + sage instead of cream.
Nutrition
- Calories: 430 cal Per Serving
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g