Pumpkin Gnocchi! So incredibly pillowy and delicious. Topped with a 5 ingredient sage garlic butter sauce that will blow your mind.
- 1 medium-large russet baking potato
- 1 cup pumpkin puree
- 1 egg
- 1 3/4 cups all purpose flour (more as needed)
- 1 teaspoon salt
- 2 tablespoons Land O Lakes® Salted Butter in Half Sticks (for pan frying)
Sage Butter Sauce:
- 2 tablespoons Land O Lakes® Salted Butter in Half Sticks
- a few sage leaves and a smashed clove of garlic
- 1 tablespoon flour
- 1 tablespoon heavy whipping cream
- 1/2 cup starchy water (leftover from boiling the gnocchi)
- Potato Prep: Bake the potato – see notes – and pull off the skin. Let the potato rest for a while to cool down. Once it’s cool enough to handle, grate it until you have about 1 1/2 cups of very fine potato shreds.
- Gnocchi Dough: Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don’t overmix. When it starts to come together, form the dough into a mostly-smooth, rounded little loaf.
- Gnocchi Prep: Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces on a plate (make sure they’ve got a little flour coating so they don’t stick).
- Cooking the Gnocchi: Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside to wait for saaaauce.
- Butter Sauce: In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it’s melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan, and BE HAPPY AND PROUD BECAUSE LOOK WHAT YOU MADE! Now pour yourself a glass of wine and feast.
I baked my potato in the microwave. Yes, that’s right folks, I’m classy. Poke holes in your potato, wrap with a paper towel, and micro for 5-6 minutes. Voila. Less flour is better, so if your potato is small and you only get 1 cup of potato shreds out of it, then don’t add quite as much flour. I found the magic amount to be something between 1 1/2 cups and 2 cups, but it is a little different every time depending on the water content of your potato, your pumpkin, etc. You want to be able to handle the dough, but you do not want it to be overly stiff. A delicately soft dough, while it requires a little more TLC, is a good (delicious) thing. We are looking for soft pillows here. Your gnocchi might not be pretty. That’s okay. They get prettier once they are pan fried and covered in sauce and topped with parmesan and fried sage. Trust.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Italian-Inspired
Keywords: pumpkin gnocchi, sage butter sauce, gnocchi recipe