Description
This Double Pumpkin Gnocchi recipe combines delicate pumpkin-infused dough with a rich and creamy pumpkin sauce, creating a comforting and flavorful Italian-inspired dish perfect for fall. The gnocchi are tender and pillowy, enriched with ricotta and Parmesan, then coated in a luscious sauce made with canned pumpkin, heavy cream, and fresh sage. Ideal for a cozy dinner, this vegetarian recipe offers both elegance and heartiness in every bite.
Ingredients
Scale
Gnocchi Dough
- 1 cup pumpkin purée
- 1 cup ricotta cheese (drained if watery)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 to 2 cups all-purpose flour (plus more for dusting)
Sauce
- 2 tablespoons unsalted butter
- 1/2 cup canned pumpkin
- 1/4 cup heavy cream
- 1 teaspoon fresh sage (chopped)
- Salt and pepper to taste
Garnish (Optional)
- Extra Parmesan cheese
- Crispy sage leaves
Instructions
- Prepare the Dough: In a large mixing bowl, combine the pumpkin purée, ricotta, Parmesan, egg, salt, and nutmeg. Stir until well blended. Gradually add the flour, starting with 1 1/2 cups and mixing until a soft dough forms — it should be slightly sticky but manageable. Transfer the dough to a floured surface and gently knead until smooth, adding more flour only as needed.
- Shape the Gnocchi: Divide the dough into 4 pieces. Roll each piece into a rope about 1/2 inch thick, then cut into 1-inch gnocchi pieces. Optionally, roll each piece over the tines of a fork for texture and traditional ridges that help hold sauce.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, cook the gnocchi until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside to drain.
- Make the Sauce: In a large skillet, melt the butter over medium heat. Stir in the canned pumpkin, heavy cream, and chopped sage. Cook for 2–3 minutes, stirring until smooth and slightly thickened. Season with salt and pepper to taste.
- Toss and Serve: Add the cooked gnocchi to the sauce and gently toss to coat evenly. Serve the gnocchi warm, garnished with extra Parmesan and crispy sage leaves if desired.
Notes
- For a dairy-free version, substitute vegan ricotta and use coconut cream instead of heavy cream.
- To enhance flavor, brown the butter before adding the pumpkin, cream, and sage to create a deeper, nuttier sauce.
- Ensure ricotta is well-drained to avoid excess moisture in the dough.
- You can freeze uncooked gnocchi on a baking sheet until firm, then transfer to a bag for later cooking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 95mg
