Pumpkin Gnocchi with Sage Butter
Make homemade pumpkin gnocchi with a sage-butter finish. Learn how to dry pumpkin puree, control flour and handle dough gently for tender dumplings.
Servings 4 servings
Calories 515kcal
Equipment
- Large mixing bowl
- Large stockpot
- Large Skillet
- Slotted spoon or Spider strainer
- Chef knife or bench scraper
Ingredients
Pumpkin Gnocchi Dough
- 1 cup canned pumpkin puree squeezed of excess moisture using paper towels
- 1 large egg lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 cups all-purpose flour plus extra for dusting
Sage Butter Sauce & Sausage
- 1/2 pound spicy chicken sausage casings removed and crumbled
- 4 tablespoons unsalted butter
- 12 fresh sage leaves
- 2 cloves garlic minced
- 1/4 cup low-sodium chicken broth
- 1/4 teaspoon black pepper
Instructions
- Spread the pumpkin puree onto a double layer of paper towels. Press another layer on top and squeeze gently to remove as much moisture as possible until the puree is thick and concentrated.
- In a large mixing bowl, combine the drained pumpkin puree, lightly beaten egg, grated Parmesan cheese, nutmeg, and salt. Stir until well blended.
- Gradually add the all-purpose flour to the pumpkin mixture, 1/2 cup at a time. Use your hands to gently fold the flour in until a soft, slightly tacky dough forms. Be careful not to over-knead, as this will make the gnocchi rubbery.
- On a floured surface, divide the dough into four equal portions. Roll each portion into a long rope about 3/4-inch thick. Use a knife to cut the ropes into 1/2-inch long pieces. Optionally, roll each piece over the tines of a fork to create ridges.
- Bring a large pot of salted water to a gentle boil. Working in batches, drop the gnocchi into the water. Cook until they rise to the surface, which takes about 1 to 2 minutes. Use a slotted spoon to remove them and set aside.
- While the water boils, heat a large skillet over medium-high heat. Add the crumbled chicken sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Once it begins to foam, add the sage leaves and garlic. Cook for 2-3 minutes until the butter turns a golden nutty brown and the sage leaves become crisp.
- Stir in the chicken broth and black pepper to deglaze the pan, scraping up any browned bits. Add the cooked gnocchi and chicken sausage back into the skillet.
- Toss gently for 1-2 minutes until the gnocchi are lightly seared and coated in the sage butter sauce. Serve immediately with extra Parmesan cheese if desired.
Notes
Nutritional information:
- Calories: 515
- Protein: 22g
- Carbohydrates: 56g
- Fat: 23g
- Saturated fat: 11g
- Cholesterol: 95mg
- Sodium: 840mg
- Fiber: 4g
- Sugar: 2g