Pumpkin Gnocchi

5 from 3 votes

This pumpkin gnocchi recipe is made with pumpkin puree, ricotta cheese, and parmesan cheese and is tossed in a simple butter sauce for a delicious meal.

Prep 15

Cook 8

Total 23

Fat 35

Carbs 95

Protein 29

Yield

Ingredients

2 large eggs
1 cup pumpkin puree
1 cup whole milk ricotta cheese
1 cup grated parmesan cheese divided
⅛ teaspoon ground nutmeg
2 teaspoons kosher salt
½ teaspoon cracked black pepper
1 teaspoon dried thyme
3.5 cups all-purpose flour plus more for work surface and baking sheet
6 tablespoons unsalted butter
8 leaves fresh sage
4 cloves garlic minced

Instructions

Place the eggs, pumpkin, ricotta, ½ cup parmesan, nutmeg, salt, black pepper, and thyme into a large bowl and whisk together. Using a wooden spoon fold in the flour trying not to over mix.
Transfer the dough onto a flour-dusted work surface and shape into a log. Cut the dough into 6 strips. Roll each strip into a rope about 12-inches long.
Add flour to a baking sheet and set aside.
Cut the ropes into 1-inch pieces and place on the baking sheet.
Bring a large pot of salted water to boil. Add the gnocchi and cook for 3-4 minutes. They should float to the dop when done. Drain and set aside.
Heat the butter over medium/high heat in a large skillet. Cook for 2-3 minutes.
Add the sage leaves and minced garlic to the pan, stirring often. The butter should become golden brown and the leaves should wilt and become slightly crispy.
Add the gnocchi to the butter sauce and toss to cover.
Serve with the remaining grated parmesan cheese.

Tips & Notes

Don’t have fresh sage, add 1 teaspoon dried into the dough during step 1.
This would also be really good with an alfredo sauce as an alternative to the butter sauce.

Watch it

Nutrition Facts