Description
A delightful autumn dish featuring homemade gnocchi with pumpkin, sage, and a rich brown butter sauce.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 2 cups all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon sage, chopped
- 1/2 cup butter
- Parmesan cheese, for serving
- Salt and pepper to taste
Instructions
- In a bowl, mix the pumpkin puree, ricotta cheese, egg, and salt until well combined.
- Gradually add flour to the pumpkin mixture until a dough forms.
- On a floured surface, roll the dough into ropes about 1/2 inch thick and cut them into bite-sized pieces.
- Boil a large pot of salted water. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
- In a pan, melt the butter over medium heat. Add the chopped sage and cook until the butter begins to brown, about 2-3 minutes.
- Toss cooked gnocchi in the brown butter sauce, season with salt and pepper, and serve with freshly grated Parmesan cheese.
Notes
Serve warm, garnished with grated Parmesan and extra sage leaves. Pairs well with a simple green salad or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg