Description
This homemade Pumpkin Gnocchi is a delicious, comforting dish perfect for the fall season. The pumpkin puree gives the gnocchi a soft, rich texture, and when paired with butter, fresh sage, and Parmesan cheese, it becomes a flavorful and hearty meal.
Ingredients
1 cup pumpkin puree
2 cups all-purpose flour
1 large egg
1/2 teaspoon salt
2 tablespoons butter
1/4 cup grated Parmesan cheese
Fresh sage leaves (to taste)
Instructions
- In a large bowl, combine the pumpkin puree, egg, and salt. Mix until well combined.
- Gradually add the flour, a little at a time, stirring until a soft dough begins to form. You may need to use your hands to bring it all together.
- Turn the dough out onto a floured surface and knead gently until it is smooth and elastic. Be careful not to overwork the dough.
- Divide the dough into small portions. Roll each portion into ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces, and shape the gnocchi by pressing each piece with the tines of a fork to create the traditional grooves.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking them until they float to the surface, about 2-3 minutes.
- While the gnocchi is cooking, melt the butter in a skillet over medium heat. Once melted, add fresh sage leaves and cook for 1-2 minutes until fragrant and slightly crispy.
- Once the gnocchi is cooked and drained, toss it in the skillet with the melted butter and sage. Stir gently to coat the gnocchi in the butter.
- Serve the gnocchi topped with freshly grated Parmesan cheese and additional sage if desired.
Notes
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- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
