Autumnal Pumpkin Gnocchi with Sage Brown Butter
Recipe Introduction
Quick Hook: Ready for Fall Flavors?
Ever craved something that screams autumn? Honestly, this pumpkin gnocchi recipe is where it's at! It's got that sweet pumpkin flavor with a hint of nutmeg that’ll make you want to curl up with a good book.
Brief Overview: Italian Roots, Autumn Twist
This dish is inspired by traditional Italian pumpkin pasta , but with a comforting autumnal twist. It's a medium difficulty recipe, taking about an hour and a half from start to finish.
This recipe makes 4 servings perfect for a cozy family dinner.
Main Benefits: Nourishing and Delicious
Pumpkin is packed with vitamins, making this fall comfort food both delicious and nutritious. This pumpkin gnocchi is perfect for a chilly evening, or any time you're craving a taste of autumn.
What makes this recipe special? The sage brown butter sauce, for sure!
Diving into the Dough: Gnocchi Magic
Alright, let's talk ingredients! We’re making homemade gnocchi here, so quality matters. Don't worry about making it perfect on your first try, because honestly, it never is perfect.
It’s all about having fun. I remember the first time I tried to make gnocchi , it was an absolute disaster.
The dough was too sticky, and they turned into a gummy mess. Now, I've got some gnocchi dough tips for you
Ingredients List: The Autumnal Arsenal
You'll need potatoes , pumpkin puree , an egg, nutmeg, flour, butter, sage, and Parmesan. Don't accidentally grab pumpkin pie filling like I did once big mistake! You can substitute butternut squash puree if you can't find pumpkin .
I find this autumnal gnocchi dish taste even better if I pair this dish with toasted pumpkin seeds, just to add some crunch and more pumpkin .
Ingredients & Equipment for the Best Pumpkin Gnocchi, Ever!
Right, let's dive into what you'll need to whip up some seriously good pumpkin gnocchi . Trust me, it’s easier than you think.
Think autumnal gnocchi with a sage brown butter sauce. Mmm! I want you thinking that we can do it! I want this done!
Main Ingredients: The Nitty Gritty
- Russet Potatoes: You'll need 1 lb (450g) . Make sure they are firm. No sprouts allowed, alright?
- Pumpkin Puree: Exactly 1 cup (225g) . Proper puree, not that pie filling stuff, yeah?
- Egg: Just 1 large one, lightly beaten. Free range if you can, for richer flavor!
- Nutmeg: A touch of 1/2 teaspoon (2.5ml) of ground nutmeg. Adds a warm hug, this does.
- Salt & Pepper: 1/2 teaspoon (2.5ml) of salt, and 1/4 teaspoon (1.25ml) of black pepper. Season to your heart’s content, darling!
- All-Purpose Flour: Between 1-1 1/2 cups (120-180g) , plus extra for dusting. Don't dump it all in at once! Go slowly here for the best gnocchi dough tips !
For the sauce:
- Unsalted Butter: 1/2 cup (113g) . Good quality butter makes all the difference.
- Fresh Sage Leaves: 1/4 cup (15g) , roughly chopped. If you are not a fan of sage, find the butternut squash gnocchi alternative , it will be ok!
- Parmesan Cheese: 1/4 cup (30g) , grated, plus more for serving. Because cheese, you know? The recipe pumpkin gnocchi with parmesan it's so divine!
- Salt and Pepper: To taste. Because we are not animals. Season properly!
Seasoning Secrets: Flavor Bombs
Sage and brown butter? Classic combo. The sage gets all crispy and the butter goes nutty. Honestly... it smells amazing .
If you’re feeling adventurous, try a tiny pinch of cinnamon in the gnocchi dough for that extra bit of warmth and this easy pumpkin gnocchi will be heavenly.
You know?
No sage? Rosemary works in a pinch, yeah? Or even thyme if you're feeling fancy. You can make a great Italian pumpkin pasta with all of this, I tell ya!
Equipment: Keep It Simple, Silly!
- Potato Ricer: Okay, this makes life easier. But if you haven't got one, no worries! Just mash those spuds really well.
- Large Pot: For boiling the potatoes and later, the gnocchi. Obvious, I know!
- Baking Sheet: To lay out the shaped gnocchi before cooking. Keeps them from sticking.
- Large Skillet: For that dreamy sage brown butter sauce.
- Slotted Spoon: Essential for fishing out those little dumplings.
That's it! No need for loads of fancy gadgets. Get those ingredients together, and you'll be chowing down on homemade pumpkin gnocchi recipe in no time.
Let's Make Some Autumnal Pumpkin Gnocchi!
Oh my gosh, autumn is calling for some pumpkin gnocchi . Honestly, it’s my go-to fall comfort food . Are you ready to dive in? This isn't just any pasta dish.
This is like a warm hug on a plate. Think soft, pillowy goodness swimming in sage brown butter sauce . Sounds dreamy, right?
Prep Like a Pro: Your Pumpkin Gnocchi Prep Steps
Getting everything ready before you start is key. It’s called mise en place, fancy that! First, make sure you've got your 1 lb potatoes scrubbed , 1 cup pumpkin puree ready.
Then your egg, spices, and 1-1 1/2 cups flour ready too. Time saving tip : Measure everything out beforehand. It's a game changer, trust me.
Gnocchi Time: step-by-step
- Boil those tatties (potatoes). Get them tender!
- Peel and rice 'em while they're still warm. Avoid lumps!
- Mix the riced potatoes , pumpkin puree , egg, nutmeg, salt and pepper. Add flour slowly.
- Knead it gently, chill it for at least 30 minutes .
- Roll the dough into ropes, cut into 1 inch pieces.
- Boil until they float, plus 1 minute .
- Toss with sage brown butter sauce and Parmesan .
Pro Tips for Pumpkin Gnocchi Perfection
Don't overwork that dough, mate! It makes for tough gnocchi. Rice those potatoes while hot. Keeps the dough from getting too wet.
Chill the dough. Makes it easier to handle. Common mistake : Burning the brown butter. Watch it closely!
A Little Autumnal Gnocchi Magic
This recipe isn’t just about food; it’s about moments. It's about the joy of cooking with your best friends, the comforting smells filling your kitchen.
It is the perfect Italian pumpkin pasta , autumnal gnocchi .
Recipe Notes
Right then, let's chew the fat about these pumpkin gnocchi . It's not just a recipe, it's an experience , innit? Let’s get this autumnal gnocchi going.
Serving Suggestions: Show 'em Off!
Honestly, presentation is half the battle. I love piling these homemade gnocchi into a shallow bowl. Drizzle that lovely sage brown butter sauce all over.
Maybe a few extra crispy sage leaves on top? Chef's kiss .
As for sides, roasted Brussels sprouts with a balsamic glaze are a game changer. Trust me. And a crisp Pinot Grigio? Sorted .
Fancy a bit of crunch? Toasted pumpkin seeds are your friend.
Storage Tips: Keep 'em Fresh
Refrigeration Guidelines: If you've got leftovers which, let's be honest, is a miracle store your Italian pumpkin pasta in an airtight container. They'll be grand for up to 3 days .
Freezing Options: You can freeze cooked gnocchi. Spread them out on a baking sheet first. Then, once frozen solid, pop them into a freezer bag. They'll last for 2-3 months .
Reheating Instructions: When reheating, toss them straight into boiling water. Just until they float again. Or, gently pan-fry them in a bit more of that delicious sage butter.
Variations: Get Creative!
Fancy a twist? A pinch of cinnamon in the pumpkin gnocchi dough adds a lovely warmth.
For a gluten-free version, use gluten-free all-purpose flour. Easy peasy. Got no parmesan? A vegetarian hard cheese alternative works a treat.
Or if you only have some butternut squash gnocchi alternative , that works just as well.
Nutrition Basics: The Good Stuff
Right, so these easy pumpkin gnocchi aren't exactly a salad, are they? But each serving has a decent hit of fibre.
Plus, pumpkin is packed with Vitamin A! So, it's practically health food! Calories clock in around 350-400, with about 12g of protein, 18g of fat, and 45g of carbs.
Honestly? Don't sweat the numbers too much. Just enjoy your fall comfort food .
So there you have it! A few extra tips to make your pumpkin gnocchi with parmesan experience even better. Now get cooking! You got this!.
Remember to look out for gnocchi dough tips for best results.
Frequently Asked Questions
Why are my pumpkin gnocchi so sticky? I'm proper cheesed off!
Right, sticky gnocchi are usually down to too much moisture or too much flour. Make sure you're using a good quality pumpkin puree that isn't too watery, and rice your potatoes while they're still warm to release steam. Be gentle when mixing the dough; less is more! A brief rest in the fridge can also help.
Can I make pumpkin gnocchi ahead of time? I'm not a morning person, you know!
Absolutely! You can prepare the gnocchi dough a day in advance and keep it wrapped tightly in the fridge. Formed gnocchi can also be frozen. Spread them out on a baking sheet until solid, then transfer to a freezer bag. Cook them straight from frozen, adding a minute or two to the cooking time.
It's a bit like batch cooking, but a bit posh, innit?
What's the best way to avoid tough pumpkin gnocchi? Mine always come out a bit rubbery!
Tough gnocchi are often a result of overworking the dough. Treat it gently! Mix just until the ingredients come together, and avoid kneading excessively. Also, be sure to use a light hand when incorporating the flour. Less is more when it comes to getting that perfect, pillowy texture.
Just like a good Victoria Sponge; light and fluffy!
What other sauces go well with pumpkin gnocchi besides sage brown butter? I fancy a change.
While sage brown butter is a classic, there are loads of options! A creamy gorgonzola sauce would be divine, or even a simple tomato sauce with a bit of pancetta. A light cream sauce with wild mushrooms is another winner.
If you're feeling adventurous, try a pesto made with toasted walnuts and kale a real taste of autumn!
Is pumpkin gnocchi good for you? I'm trying to be healthier, you know!
Well, pumpkin gnocchi aren't exactly a health food, but they can be part of a balanced diet. Pumpkin adds fiber and vitamins, and you can reduce the fat by using less butter or opting for a lighter sauce. Serving with a side of greens is a cracking way to make it a more nutritious meal. Everything in moderation, eh?
I can't find fresh sage, what can I use instead with the pumpkin gnocchi?
No sweat! While fresh sage is ideal for the brown butter sauce, you can use dried sage in a pinch. Use about 1 teaspoon of dried sage for every 1/4 cup of fresh sage. Alternatively, you could try another herb like thyme or rosemary, which also pair well with pumpkin and brown butter.
It's all about experimenting and finding what tickles your fancy!
Autumnal Pumpkin Gnocchi With Sage Brown Butter
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 375 |
|---|---|
| Fat | 18g |
| Fiber | 5g |
