Best 5 Pumpkin Gnocchi With Sage Butter Recipes

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Pumpkin gnocchi with sage butter is a delightful Italian dish that combines the sweet flavor of pumpkin with the nutty taste of sage and the richness of butter. The gnocchi, which are small, soft dumplings, are made from a mixture of pumpkin puree, flour, and eggs. They are then cooked in boiling water until they float to the top, and then they are sautéed in a skillet with butter, sage, and Parmesan cheese. The result is a flavorful and comforting dish that is perfect for a fall or winter meal.

Here are our top 5 tried and tested recipes!

PUMPKIN GNOCCHI IN SAGE BUTTER



Pumpkin Gnocchi in Sage Butter image

For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. -Donna Mosca Kahler, Jupiter, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup canned pumpkin
6 quarts water
1/2 cup butter, cubed
4 fresh sage leaves, thinly sliced
1 garlic clove, minced

Steps:

  • In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.

Nutrition Facts : Calories 394 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.

EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE



Easy Pumpkin Gnocchi with Sage Butter Sauce image

VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.

Provided by Nagi

Categories     Mains     Starter

Time 30m

Number Of Ingredients 12

300 g /10oz fresh pumpkin (, steamed or boiled then mashed or 2/3 cup canned pumpkin puree)
1/2 cup ricotta (, full fat (Note 2))
1 1/4 cup plain flour ((all purpose flour), plus more for dusting)
1/3 cup parmesan cheese (, finely grated)
1 egg
1/4 tsp salt
Black pepper
1 tsp olive oil
50g / 3.5 tbsp butter ((Note 3))
20 fresh sage leaves
Black pepper ((and salt if needed))
Parmesan

Steps:

  • Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
  • Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
  • Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
  • Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
  • Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
  • Optional: Use a fork to press down lightly on the cut side of the gnocchi.

Nutrition Facts : ServingSize 126 g, Calories 341 kcal

GNOCCHI IN SAGE BUTTER



Gnocchi in Sage Butter image

Buttery garlic and sage sauce adds melt-in-your-mouth flavor to these feather-light but filling and oh-so-easy, homemade potato puffs from our Test Kitchen.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 8

1 pound russet potatoes, peeled and quartered
2/3 cup all-purpose flour
1 egg
1/2 teaspoon salt
Dash ground nutmeg
2 tablespoons butter
2 garlic cloves, thinly sliced
4 fresh sage leaves, thinly sliced

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 373mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

NORTHERN ITALIAN PUMPKIN GNOCCHI WITH SAGE BUTTER



Northern Italian Pumpkin Gnocchi With Sage Butter image

This special you will find in the area of Trieste. It's easy and a simple dish, with exploding aroma...

Provided by Eismeer

Categories     Pumpkin

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

750 g pumpkin (Hokkaido or Butternut, deseeded)
200 g potatoes (cooked and mashed)
100 g flour
2 eggs
100 g parmesan cheese (grated and split in two portions)
3 -4 tablespoons butter
2 tablespoons sage (roughly chopped)
salt and pepper

Steps:

  • Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
  • Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
  • Form dough to long rolls and cut into pieces (about 1,5 cm).
  • Bring salted water to a boil and cook gnocchi until they rise to the surface.
  • Melt butter in a pan and add sage. Let sage fry a bit.
  • Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).

PUMPKIN GNOCCHI WITH HAZELNUT SAGE BUTTER



Pumpkin Gnocchi With Hazelnut Sage Butter image

From one of the great Joyce Goldstein's cookbooks (maybe Back to Square One, maybe Kitchen Conversations). I've made this dozens of times, including as a meatless Thanksgiving alternative. It's reliable and good. It's easy to prepare the dough in advance, then just cook when ready to serve. Be sure to drain and warm the puree to dry it out or it will require up to 2 more cups of flour to reach the right consistency. Trust me on this.

Provided by fluffernutter

Categories     Vegetable

Time 53m

Yield 4 serving(s)

Number Of Ingredients 9

2 -3 cups pumpkin puree or 2 -3 cups butternut squash puree
1 egg (optional)
salt & freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1 1/2-2 cups flour (or more)
8 tablespoons butter
24 sage leaves
2/3 cup shredded parmesan cheese
1/2 cup chopped toasted hazelnuts

Steps:

  • If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture.
  • Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough.
  • Form dough into a long roll (or two) about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
  • Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.) Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl.
  • Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently.

Nutrition Facts : Calories 568.7, Fat 38.7, SaturatedFat 18.4, Cholesterol 75.7, Sodium 420.1, Carbohydrate 43.2, Fiber 3.2, Sugar 1.9, Protein 14.6

Tips:

  • To ensure the gnocchi are light and fluffy, do not overwork the dough.
  • If the dough is too sticky, add more flour until it reaches a manageable consistency.
  • The gnocchi can be cooked in boiling water or baked in the oven.
  • If cooking the gnocchi in boiling water, be sure to add salt to the water.
  • The gnocchi are done cooking when they float to the top of the water.
  • To make the sage butter, use unsalted butter and fresh sage leaves.
  • The sage butter can be used to coat the gnocchi, pasta dishes, or vegetables.
  • Garnish the gnocchi with grated Parmesan cheese, chopped parsley, or fried sage leaves.

Conclusion:

Pumpkin gnocchi with sage butter is a delicious and versatile dish that can be enjoyed for lunch or dinner. The gnocchi are light and fluffy, while the sage butter adds a savory and aromatic flavor. This dish is sure to please everyone at your table.

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