If you’re looking for a dish that feels like a warm hug on a plate, this Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe is your new best friend. It brings together the rich, comforting flavors of pumpkin and ricotta in tender gnocchi pillows, all smothered in a luscious, cheesy cream sauce enhanced by fragrant sage. Whether you’re welcoming the cozy vibes of fall or simply craving something indulgently delicious, this recipe is a guaranteed crowd-pleaser that’s surprisingly simple to make at home.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from providing the perfect tender texture to delivering that signature creamy, savory flavor and the beautiful golden color. The simplicity of these ingredients makes this dish accessible, yet so special.
- 1 cup canned pumpkin puree: Brings a subtle sweetness and vibrant color while keeping the gnocchi soft and moist.
- 1 cup ricotta cheese: Adds creaminess and a delicate richness to the dough for that perfect melt-in-your-mouth bite.
- 1 large egg: Acts as a binder, ensuring the dough holds together without being heavy.
- 1 teaspoon salt: Enhances all flavors, balancing the sweetness of the pumpkin.
- 1/2 teaspoon ground nutmeg: Provides a warm, earthy spice that complements the pumpkin perfectly.
- 1/4 teaspoon ground pepper: Adds a subtle kick to balance the sweetness.
- 2 cups all-purpose flour, plus extra for dusting: The key to creating the soft yet sturdy structure of the gnocchi.
- 4 tablespoons unsalted butter: For that beautifully rich sauce that the gnocchi will soak up.
- 1/4 cup heavy cream: Makes the sauce silky smooth and deeply comforting.
- 1/2 cup grated Parmesan cheese: Provides a salty, nutty finish that ties every flavor together.
- Fresh sage leaves for garnish: Adds herbal brightness and a lovely aromatic touch to the final dish.
How to Make Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
Step 1: Mix the Pumpkin and Ricotta Base
Start by combining the canned pumpkin puree and ricotta cheese in a large bowl, then add the egg, salt, nutmeg, and pepper. Mixing these thoroughly creates a smooth, flavorful base that will give your gnocchi its signature creaminess and subtle warmth.
Step 2: Form the Dough
Gently incorporate the flour into the wet ingredients, stirring to form a soft dough. The dough should be tender but not sticky, so adjust with extra flour as needed. This step is crucial to ensure your gnocchi hold their shape while staying light and fluffy.
Step 3: Knead the Dough
Transfer the dough to a floured surface and knead just a few times to smooth it out. Over-kneading can make the gnocchi dense, so keep it gentle to preserve the soft texture.
Step 4: Shape the Gnocchi
Divide the dough into four portions and roll each into a long rope about an inch thick. Cut the ropes into 1-inch pieces to create the gnocchi. Lightly dust with flour to prevent sticking, setting the stage for perfect cooking later.
Step 5: Cook the Gnocchi
Boil a large pot of salted water, then gently drop in the gnocchi in batches. They’re ready when they float to the surface, usually after about 3 to 4 minutes, signaling they’re tender and cooked through.
Step 6: Brown in Butter
Drain the gnocchi carefully and transfer them to a large skillet with melted butter over medium heat. Let them cook until lightly golden on all sides, adding a little bit of that irresistible caramelized flavor and slight crispness.
Step 7: Create the Creamy Sauce
Lower the heat and add the heavy cream and Parmesan cheese to the skillet. Stir continuously until the sauce thickens and coats each gnocchi piece evenly with cheesy, velvety goodness—this is what makes the Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe truly unforgettable.
Step 8: Garnish and Serve
Finish with fresh sage leaves scattered on top for that signature aroma and vibrant color contrast that will have everyone reaching for seconds in no time.
How to Serve Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
Garnishes
A few fried sage leaves make a perfect garnish, providing a lightly crispy texture and herbal fragrance that complements the creamy, cheesy flavors beautifully. For an added touch, sprinkle a little extra grated Parmesan and freshly cracked black pepper to elevate the dish’s visual and taste appeal.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a light lemon vinaigrette to cut through the richness, or roasted Brussels sprouts with balsamic glaze for a sweet and tangy contrast. A glass of chilled white wine, such as Pinot Grigio, also enhances this cozy meal effortlessly.
Creative Ways to Present
For a dinner party, serve the gnocchi in individual shallow bowls drizzled with extra sage butter and Parmesan shards. Alternatively, layer them in a baking dish topped with mozzarella and Parmesan, then bake for a golden, bubbly gratin that’s pure comfort on a plate.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe in an airtight container in the refrigerator for up to 3 days. It’s best to separate portions so reheating is quick and even.
Freezing
If you want to store uncooked gnocchi, freeze them spread out on a baking sheet until solid, then transfer to a freezer bag. Cook them straight from frozen, allowing an extra minute or two in boiling water. This way, you can enjoy this cozy recipe anytime.
Reheating
To reheat cooked gnocchi, gently warm them in a skillet over low heat with a splash of cream or butter to revive their luscious sauce and tenderness. Avoid the microwave if possible to keep that perfect texture intact.
FAQs
Can I use fresh pumpkin instead of canned for the Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe?
Absolutely! Roasted and pureed fresh pumpkin works wonderfully. Just be sure to cook it well and drain any excess moisture to avoid a soggy dough.
Is ricotta cheese essential in this recipe?
Ricotta adds that essential creamy texture and mild flavor, but if you’re in a pinch, you can substitute with cottage cheese blended smooth or even mascarpone for extra richness.
How do I know when the gnocchi are done cooking?
The classic test is when gnocchi float to the surface of the boiling water, which typically takes 3 to 4 minutes. That means they’re cooked through and ready to be sautéed or served.
Can I add other herbs instead of sage?
Sage is traditional and pairs perfectly with pumpkin and Parmesan, but feel free to experiment with thyme or rosemary for a different aromatic twist.
What if my dough feels too sticky or dry?
If it’s sticky, dust with more flour gradually until manageable. If too dry, add a touch of water or a small splash of cream to bring it together. The dough should be soft but not sticky to touch.
Final Thoughts
This Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe is truly a celebration of simple, comforting ingredients that come together in the most magical way. I can’t wait for you to try it and share in the cozy joy it brings. Once you make this, you’ll understand why it’s become a favorite go-to for so many cozy dinners and special occasions alike!
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Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy pumpkin gnocchi recipe combines the earthy sweetness of pumpkin puree with the richness of ricotta and Parmesan cheese. Soft potato-like dumplings are gently pan-fried in butter and then coated in a luscious cream sauce flavored with Parmesan, nutmeg, and fresh sage, making a comforting yet elegant autumn-inspired dish perfect for cozy dinners.
Ingredients
Gnocchi Dough
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour, plus extra for dusting
Sauce & Garnish
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Prepare the dough: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined, ensuring all ingredients are fully incorporated into a creamy mixture.
- Add flour: Gradually add the all-purpose flour to the pumpkin mixture, stirring gently until a soft dough forms. If the dough feels too sticky, sprinkle in a little more flour to achieve a workable consistency.
- Knead dough: Transfer the dough onto a floured surface and gently knead it a few times until smooth, taking care not to overwork it to keep the gnocchi light and tender.
- Shape ropes: Divide the dough into four equal portions. Roll each portion into a long rope about 1 inch in diameter, maintaining even thickness throughout.
- Cut gnocchi: Cut each rope into 1-inch pieces to form individual gnocchi. Lightly dust the cut gnocchi with flour to prevent sticking as you work.
- Boil gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches if necessary. Cook until they float to the surface, approximately 3 to 4 minutes, indicating they’re done.
- Drain gnocchi: Using a slotted spoon, remove the cooked gnocchi from the boiling water and set them aside on a plate to drain briefly.
- Melt butter: Heat a large skillet over medium heat and melt the unsalted butter until it starts to bubble and slightly brown, enhancing its nutty flavor.
- Brown gnocchi: Add the cooked gnocchi to the skillet and cook, turning occasionally, until they develop a light golden crust on each side, adding texture and flavor.
- Add cream and cheese: Reduce the heat to low. Pour in the heavy cream and sprinkle the grated Parmesan cheese over the gnocchi. Stir gently to form a creamy sauce that evenly coats the gnocchi.
- Garnish and serve: Remove from heat and garnish with fresh sage leaves. Serve immediately to enjoy warm and creamy pumpkin gnocchi at its best.
Notes
- If the dough is too sticky, add flour sparingly to avoid tough gnocchi.
- Fresh sage can be lightly fried in butter before garnishing for extra flavor.
- For a dairy-free version, substitute ricotta with firm tofu and use coconut cream instead of heavy cream.
- Gnocchi can be frozen before boiling; freeze on a tray and transfer to a bag once solid.
- Use freshly grated Parmesan for best melting and flavor.
