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Creamy Pumpkin Gnocchi: Best Easy Fall Dinner

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A quick and easy fall dinner featuring pillowy soft pumpkin gnocchi tossed in a rich, nutty brown butter sage sauce with parmesan cheese.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (drained well)
  • 2 to 2.5 cups (250-310g) all-purpose flour
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 1 teaspoon salt
  • 6 tablespoons (85g) unsalted butter
  • 12–15 fresh sage leaves
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) freshly grated parmesan cheese
  • ¼ teaspoon nutmeg
  • Black pepper to taste

Instructions

  1. In a large bowl, whisk together the pumpkin puree, egg, and egg yolk until smooth. If too watery, add a tablespoon of flour.
  2. Add salt and nutmeg to the wet mixture. Gradually add 2 cups of flour and mix until a shaggy dough forms. Add more flour if needed to prevent sticking.
  3. Lightly flour a work surface and roll portions of dough into ¾-inch thick ropes. Cut ropes into 1-inch pieces.
  4. Press each piece against a gnocchi fork or tines of a regular fork and roll your finger over it to create ridges. Place on a floured baking sheet.
  5. Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches and cook until they float, then cook for another 30 seconds. Remove with a slotted spoon.
  6. In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty (about 5 minutes).
  7. Add cooked gnocchi to the skillet. Stir in heavy cream and parmesan cheese until melted and creamy. Season with black pepper and serve immediately.

Notes

Handle the dough as little as possible to keep gnocchi tender. Ensure pumpkin puree is well-drained to avoid a wet dough. Keep the water at a gentle simmer when boiling. Watch the butter closely to prevent burning.

Nutrition

Keywords: pumpkin gnocchi, fall dinner, brown butter sage sauce, easy pasta, comfort food, vegetarian dinner

Find it online: https://lunafeast.com/creamy-pumpkin-gnocchi-best-easy-fall-dinner/