Best 2 Pumpkin Gnocchi And Sage Butter Sauce Recipes

Calling all pumpkin and pasta lovers! Get ready to tantalize your taste buds with a culinary creation that seamlessly blends the flavors of fall with the delightful textures of Italian cuisine. Pumpkin Gnocchi and Sage Butter Sauce is a symphony of autumnal flavors, featuring homemade gnocchi lovingly crafted with pumpkin purée, all enveloped in a luscious sage butter sauce that exudes a heavenly aroma. This delectable dish is not just a feast for the palate but also a visual masterpiece, with vibrant orange gnocchi nestled in a creamy, golden-brown sauce, adorned with crispy sage leaves. Alongside the star of the show, you'll also find complementary recipes that elevate the dining experience. A simple yet elegant Arugula Salad with Lemon Vinaigrette provides a refreshing contrast to the richness of the gnocchi, while Roasted Garlic Parmesan Knots offer a savory, cheesy delight that perfectly soaks up the luscious sauce. Complete the culinary journey with a sweet and tangy treat – Pumpkin Cheesecake Bars – that harmoniously balances the savory elements of the meal.

Let's cook with our 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

Ingredients

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.

PUMPKIN GNOCCHI AND SAGE BUTTER SAUCE

Pumpkin Gnocchi and Sage Butter Sauce image

Traditionally, Gnocchi are made with potato, but here is a recipe that is made with a special touch, made with pumpkin - hope you enjoy -

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups pureed pumpkin
1 egg, lightly beaten
3 cups flour
1/4 teaspoon cinnamon
1 teaspoon salt
3 grinds pepper
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, peeled
10 fresh sage leaves
parmesan cheese, for serving

Steps:

If you're starting with a real pumpkin, as opposed to canned, cut it into quarters, scrape out the seeds and bake it until soft.
Cool. Scoop out the pumpkin and mash well.
In a bowl, mix the pumpkin and egg. Stir in the flour, cinnamon, salt and pepper. Knead briefly on the counter to incorporate the flour and make a smooth sticky dough. Wrap in plastic and refrigerate for an hour.
Bring a pot of salted water to a rolling boil. Using a teaspoon, scoop up a ball of dough, roll it off the spoon with your fingers and drop into the boiling water.
If the dough is sticky, dip the teaspoon in cold water between each scoop.
When the gnocchi float to the surface, scoop them out with a slotted spoon into a serving bowl. There will be too much dough to cook all at once, so do the gnocchi in batches.
Meanwhile, in a saucepan, heat the butter with oil and garlic. Chop the sage into slivers and add to the butter. When the first batch of gnocchi is in the bowl, remove the garlic and pour the butter over the gnocchi, stirring lightly to coat.
Keep each batch warm in a low oven. Serve warm, sprinkled with pepper and Parmesan cheese.

Nutrition Facts : Calories 329.4, Fat 9.8, SaturatedFat 3.4, Cholesterol 41.2, Sodium 435.2, Carbohydrate 51.8, Fiber 2.1, Sugar 1, Protein 8.2

Tips:

Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture. Avoid waxy potatoes like Red Bliss or New Potatoes, as they will not hold their shape well.
Cook the potatoes thoroughly: The potatoes should be cooked until they are very soft and can be easily pierced with a fork. This will help to ensure that the gnocchi are light and fluffy.
Do not overwork the dough: Overworking the dough will make the gnocchi tough. Mix the ingredients just until they come together, then stop.
Use a light touch when shaping the gnocchi: Gently roll the dough into ropes, then cut them into 1-inch pieces. Do not press too hard, or the gnocchi will be dense.
Cook the gnocchi in salted water: This will help to flavor the gnocchi and prevent them from sticking together.
Do not overcrowd the pot: Cook the gnocchi in batches, if necessary, to prevent them from sticking together.
Serve the gnocchi immediately: Gnocchi are best served immediately after they are cooked. If you need to make them ahead of time, cook them according to the recipe, then drain and toss them with a little olive oil. Store them in the refrigerator for up to 3 days, or freeze them for up to 3 months.

Conclusion:

Pumpkin gnocchi with sage butter sauce is a delicious and easy-to-make dish that is perfect for a fall meal. The gnocchi are light and fluffy, and the sage butter sauce is rich and flavorful. This dish can be served as a main course or as a side dish. It is sure to be a hit with your family and friends.