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Easy Pumpkin Gnocchi with Sage Butter Sauce

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Pillowy homemade pumpkin gnocchi pan-fried for golden edges and tossed in a fragrant sage garlic butter sauce comforting, seasonal, and elegant in just 35 minutes.

Ingredients

1 medium-large russet baking potato

1 cup pumpkin purée

1 egg

1¾ cups all-purpose flour (plus more as needed)

1 teaspoon salt

2 tablespoons butter (for pan-frying)

For the sage butter sauce:

2 tablespoons butter

A few sage leaves

1 smashed garlic clove

1 tablespoon flour

1 tablespoon heavy whipping cream

1/2 cup reserved starchy gnocchi water

Instructions

  1. Bake or microwave the potato until tender. Peel, cool, and finely grate.
  2. Mix grated potato with pumpkin purée. On a floured surface, make a well in the flour, add the egg and salt, and gently incorporate into a soft, slightly sticky dough.
  3. Divide dough, roll into ropes, and cut into bite-sized gnocchi. Lightly flour to prevent sticking.
  4. Boil gnocchi in batches until they float. Remove with a slotted spoon. Pan-fry briefly in butter until golden on one side. Set aside.
  5. In the same pan, melt butter with sage leaves and garlic until fragrant. Remove garlic, whisk in flour, then cream. Gradually whisk in starchy water until smooth and glossy.
  6. Toss gnocchi in the sauce, garnish with crisp sage and Parmesan, and serve immediately.

Notes

For gluten-free gnocchi, use a gluten-free all-purpose flour blend and adjust for dough consistency.

Sweet potato can replace pumpkin for a flavor variation.

Leftover gnocchi are best reheated in a skillet for crispness.

Flash-freeze uncooked gnocchi for longer storage; cook from frozen without thawing.

Nutrition

Find it online: https://justsosavory.com/easy-pumpkin-gnocchi-with-sage-butter-sauce/