I love making flavoured gnocchi and these pumpkin gnocchi are particularly tasty. They are actually made with a mix of potatoes and pumpkin, so they are as soft and pillowy as potato gnocchi, with a hint of pumpkin flavour and colour. Don’t they look beautiful? I like to make these especially in autumn/winter when pumpkins are in season. It is 100% comfort food for me. I simply serve them with melted butter and sage and a good sprinkle of thinly grated Parmigiano Reggiano… believe me, you don’t need any fancy sauce for these. So, tell me… what’s your favourite comfort food in autumn?? Enjoy and buon appetito!
Ingredients (for 4 people):
1 batch of pumpkin gnocchi, click here for the recipe
80 to 100 gms – 2.8 to 3.5 oz. butter
6 sage leaves
1 pinch salt
Pepper
4 tbsp Parmigiano Reggiano thinly grated, plus more to serve
Put the butter, sage and salt in a pan and put it on a low fire until the butter melts. Do not brown the butter or the sauce will taste burnt.
Cook the potato gnocchi as per the instructions that you find here. When the pumpkin gnocchi are cooked, remove them with a slotted spoon and put them in the pan with the butter and sage sauce. Mix well on low fire for a minute or two, add the 4 tbsp of Parmigiano Reggiano and some pepper and mix.
Serve hot.
I like mine with some more Parmigiano Reggiano on the top!
Pumpkin Gnocchi with Butter and Sage
Ingredients
- 1 batch of pumpkin gnocchi
- 80 to 100 gms – 2.8 to 3.5 oz. butter
- 6 sage leaves
- 1 pinch salt
- Pepper
- 4 tbsp Parmigiano Reggiano thinly grated plus more to serve
Instructions
-
Put the butter, sage and salt in a pan and put it on a low fire until the butter melts. Do not brown the butter or the sauce will taste burnt.
-
Cook the potato gnocchi as per the instructions that you find here. When the pumpkin gnocchi are cooked, remove them with a slotted spoon and put them in the pan with the butter and sage sauce. Mix well on low fire for a minute or two, add the 4 tbsp of Parmigiano Reggiano and some pepper and mix.
-
Pumpkin gnocchi with butter and sage with some more Parmigiano Reggiano on the top!
I love gnocchi and your’s looks light and delicious!
And I lived next-door to you I would asking for lessons to
improve my pasta making.
I think the combination of butternut squash and sage also works well in both pasta dishes and risotto.
Here’s a link a butternut squash & sage risotto I did a while back.
http://wannabetvchef.blog.co.uk/2006/0/24/roasted_butternut_squash_risotto_serves_~824452/
I also sometimes like to shell the pumpkin seeds, season, roast
them and sprinkle them on top to offer a contrast in textures.
Hi Kevin! Thank you sooo much for your kind words! 🙂
I saw your risotto: it looks delicious! I agree, pumpkin and sage is a great combination! I love the idea of adding the pumpkin seeds for some crunch… I haven’t had them in ages! Time to try! 🙂
This dish is so gorgeous Manu!!! I love pumpkin gnocchi and now am totally craving it even though it’s summer here 🙂 So glad your site is back up and running!
I am not sure I would be able to feed my husband something like that 🙂 even though it looks very delicious
Pumpkin gnocchi would make a nice change from the ones I usually make, the classic potato gnocchi. They look moist and delicious.
These look wonderfully moreish: now I know why I have not used up the pumpkin bought a few days ago – I was waiting for this 🙂 !
Even if I have never been a real gnocchi fan, I can not get enough of pumkin gnocchi? Funny, no? Would grab a forkful from yours if I could, even in the sweltering heat.
This sounds great! I love pumpkin gnocchi!
This looks so lovely, and I love the color of the sage leaf in the center of the plate. It’s perfect. I’m jealous of your results. Every time I make gnocchi I fail miserably. I can’t figure out why.
Amazing dish! Pumpkin gnocchi is so delicious and a great seasonal treat!
I’ll have to give this a try. I’ve used spinach and ricotta to make gnocchi and potatoes to make gnocchi but not pumpkin.
This is beautiful. I must try this out. You take such gorgeous photos.
Beautiful! Love the recipe too.
Best,
Sihi