Pumpkin Gnocchi

5 from 2 votes

This homemade gnocchi is easier to make from scratch than you might think! Full of delicious fall flavors, and served with a brown butter sage sauce.

Course 30-minute meal, dinner, Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 397kcal

Author Marlynn Schotland

Equipment

1 Dutch Oven

Ingredients

1-½ cups all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon pepper
¼ teaspoon ground nutmeg
1 cup canned pumpkin puree
18-20 cups water
½ cup (1 stick) unsalted butter, cubed
4 fresh sage leaves, thinly sliced
1 garlic clove, minced

Instructions

In a medium or large bowl whisk together the flour, salt, pepper, and nutmeg.
Stir in the pumpkin just until blended.
On a lightly floured surface, knead the batter about 10-12 times, until it forms a soft dough. Let rest for 10 to 15 minutes at room temperature.
Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a ½ -in.-thick rope, then cut into ¾ -in. pieces. Press and roll each piece with a lightly floured fork.
In a large pot, bring the water to a boil. Cook gnocchi in batches for 1 to 1-½ minutes or until they float. Remove with a slotted spoon and transfer to a plate. Cover with a cloth to keep warm.
In a Dutch oven or large heavy saucepan, melt the butter over medium heat. Add the sage and garlic and sauté for 1 minute. Then add the gnocchi and stir to coat the gnocchi with the butter sage garlic sauce. Serve immediately.

Notes

Makes 3 to 4 servings

Dough: Don't overwork the dough. You'll overwork the gluten and your gnocchi could come out tougher.

Pumpkin: If after initially forming the dough you find that it could use a little more pumpkin puree, feel free to add a little more gradually by the teaspoonful, just until your dough is pumpkin colored throughout and there are no big chunks of flour. Again, be sure not to overwork the dough!

Forming gnocchi: You could use a gnocchi board to shape the gnocchi. Or, use your thumb to roll each gnocchi piece over the top of a fork to create the ridges on one side. Remember: each gnocchi doesn't have to look exactly alike! That's part of the charm of this rustic Italian dish.

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