Description
Indulge in the ultimate comfort food with this Double Pumpkin Gnocchi recipe. Soft, pillowy gnocchi made with pumpkin, ricotta, and Parmesan, served in a creamy pumpkin sauce infused with sage. A delightful dish perfect for cozy fall evenings.
Ingredients
Scale
Gnocchi:
- 1 cup pumpkin purée (canned or homemade)
- ¾ cup ricotta cheese (drained if watery)
- 1 large egg yolk
- ½ cup grated Parmesan cheese
- 1½ to 2 cups all-purpose flour (plus more for dusting)
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup pumpkin purée
- ½ cup heavy cream
- ¼ teaspoon ground cinnamon
- â…› teaspoon chili flakes (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh sage
- Additional Parmesan for serving
Instructions
- Gnocchi: In a large bowl, mix pumpkin purée, ricotta, egg yolk, Parmesan, salt, and nutmeg until smooth. Gradually add flour, starting with 1½ cups, mixing until a soft dough forms. Turn out onto a floured surface, divide, roll into ropes, cut into pieces, and press with a fork.
- Sauce: Make the sauce by melting butter and olive oil in a skillet over medium heat. Add pumpkin purée, cream, cinnamon, and chili flakes. Simmer, season, and stir in chopped sage.
- Cook gnocchi in boiling water, then transfer to the skillet with the sauce. Toss to coat and heat through. Serve warm with Parmesan and sage.
Notes
- For a dairy-free version, use dairy-free ricotta and cream alternatives.
- Roast the gnocchi briefly after boiling for added texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 90mg
