Pumpkin Gnocchi with Sage Butter

Sauce
Learn how to make delicious homemade pumpkin gnocchi with a sage
butter sauce for a cozy fall dinner that everyone will love.

Prep Time Cook Time Total Time

1 hr 3 mins 1 hr 3 mins
5 from 1 vote
Course: Main Dish Cuisine: Italian Servings: 4 servings
Calories: 297kcal Author: Rosemary Molloy

Ingredients
1⅓ cups pumpkin/squash* puree*
½ cup potato mashed
1 large egg yolk
2-3 tablespoons freshly grated parmesan cheese
1-2 pinches salt
¼-½ teaspoon nutmeg
1¼-1½ cups all purpose flour

*The best squash to use is a butternut, it has less moisture. If your squash is overly watery then
add 1 cup of mashed potatoes rather than more flour.

SAGE SAUCE
4-5 fresh sage leaves
¼ cup butter (salted, more if needed)

Instructions
1. Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
2. Slice the squash and cut in half, place on the prepared cookie sheet and roast for
approximately 30 minutes or until very tender. Let cool to the touch then remove the skin and
pass through a ricer or mash well with a fork or potato masher.
3. Boil the potatoes (I used 2 small) in boiling water until tender, cool a few minutes then either
mash or pass through a ricer.
4. In a large bowl add the pumpkin puree and the mashed potato (while still warmish but not
hot) and mix well. Add the egg yolk, parmesan cheese, salt and nutmeg and combine. Add the
flour a little at a time until the dough starts to come together. Move to a lightly floured flat
surface, add the remaining flour and gently knead to form a soft dough, it will be sticky, so do
not add more flour.
5. With lightly floured or damp hands pat the dough into a circle or rectangle and with lightly
floured hands remove pieces to form a small round ball. Place the formed gnocchi on a plate
or board sprinkled with flour, dust the gnocchi with a little flour. Let them rest while the water
is boiling.
 6. Boil a large pot of water, add a little salt and add the gnocchi (depending on how large the pot
is you may need to boil them in batches). The gnocchi are ready when they float to the top.
With a slotted spoon remove them from the water and place in the pan with the sage butter
sauce. Cook for 15 seconds, tossing to coat in the sauce and serve sprinkled with freshly
grated parmesan cheese. Enjoy.

SAGE BUTTER SAUCE

1. In a large pan add the butter and sage leaves, cook on medium heat until the butter is melted.

Notes
I roasted 1 kilo (2 pounds) of butternut squash, it gave me about 1/2 cup more of puree but you
can freeze it or use it for other recipes.

Store any leftover gnocchi in an airtight container in the fridge. They will last up to 3 days in the
fridge. Reheat in a skillet or microwave.

The gnocchi can also be frozen, place the formed gnocchi on a cookie sheet and freeze until firm,
then move to a freezer safe bag or container. When you are ready to cook them, just boil water and
drop them in straight from the freezer.

Nutrition
Calories: 297kcal | Carbohydrates: 37g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated
Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 243mg | Potassium:
222mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13147IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg

Pumpkin Gnocchi with Sage Butter Sauce https://anitalianinmykitchen.com/pumpkin-gnocchi/