Pumpkin gnocchi with sage butter

Vegetarian

Welcome to the ultimate fall edition of “how to indulge” all thanks to gnocchi, the tiny yet tasty Italian potato knots that make our heart skip a beat. Fall means all things pumpkin, so we don’t stop at pumpkin spice latte and go all in, meaning: pumpkin gnocchi with sage butter.

When choosing the right pumpkin for this dish, opt for a sweet version, such a butternut squash, kabocha squash or red kuri squash. I use red kuri squash – also known as Hokkaido pumpkin – for this recipe. This little orange fellow is from Japan originally, specifically from the island of Hokaido. This most Nothern of Japan’s islands seems to have it all: hot springs and vulcanos, ski ressorts and yes… pumpkins.

At a glance

  • Servings: 4
  • Food category: main course (but works as a side dish as well)
  • Difficulty level: easy
  • Preparation time: 25 minutes
  • Oven time: 20 minutes
  • Cooking time: total of 5 minutes
  • Time from start to finish: 50 minutes

Ingredients

For the gnocchi dough:

  • 1 lbs (450 grams) of squash/pumpkin of choice
  • 1/2 lbs (225 grams) of potatos
  • 1 cup (180 grams) of potato flour (or use normal flour)
  • 1 egg yolk
  • 1/2 cup (45 grams) of parmesan cheese
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper

For the sage butter:

  • 4 tablespoons of butter
  • 20 fresh sage leaves
  • Black pepper
  • Optional: Parmesan to drizzle on top

How to prepare pumpkin gnocchi with sage butter

Step 1: Start with some tough manual labor and chop up the pumpkin and potatos into small-ish dices.

Step 2: Place the pumpkin and the potatos on a baking tray and bake them in the pre-heated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 20 minutes.

Step 3: Next, mash them up in a large bowl

Step 4: Add the egg yolk, parmesan, flour, salt and pepper and mix everything well until its a nicely blended dough.

Step 5: Dust your kitchen counter with flour and roll the dough into ropes about the thickness of your thumb.

Step 6: Cut the dough ropes into small knots or dices. Squeeze them a little with the top of your fork to give them this typical artisan gnocchi look and feel.

Step 7: Bring a pot of water to boil and add a bit of salt. Let your pumpkin gnocchi cook in the water for 1-2 minutes (but not longer). They are ready when they float on top.

Step 8: Melt the butter in a pan and add the sage leaves and the black pepper. Pour it on top of your pumpkin gnocchi and your new favorite fall dish is ready to be served.

Don’t forget to also try out my creamy cauliflower and gnocchi casserole recipe or my crispy gnocchi and roasted brussels sprouts.

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