Roasted Pumpkin Gnocchi with Sage and Brown Butter
This pumpkin gnocchi dish combines roasted sugar pumpkin with simple ingredients to create tender, pillowy pasta. The gnocchi are boiled until they float, then crisped in browned butter with crispy sage leaves, resulting in a comforting, rustic dish with a rich, smoky flavor and a delicate, chewy texture.
Equipment
- Oven
- Peeler
- Mixing bowl
- Pot for boiling
- Frying pan
Ingredients
- 1 small sugar pumpkin preferably sugar or pie pumpkin
- 1 1/2 cups all-purpose flour plus more if needed
- 1 large egg for binding
- 1/4 teaspoon nutmeg ground, for warmth
- 2 tablespoons unsalted butter for frying and sauce
- 8 fresh sage leaves sage for frying and garnish
- to taste salt for seasoning water and dough
Instructions
- Peel the sugar pumpkin with a peeler, then cut it in half and remove the seeds. Roast the pumpkin halves on a baking sheet at 200°C (400°F) until tender and caramelized around the edges, about 40 minutes. The pumpkin should be soft and fragrant.
- Scoop out the warm, soft pumpkin flesh and mash it until completely smooth. Let it cool slightly so it’s comfortable to handle, which helps the dough come together better.
- In a mixing bowl, combine the cooled pumpkin, egg, nutmeg, and a pinch of salt. Mix gently until well combined, creating a smooth, cohesive mixture.
- Gradually add flour to the pumpkin mixture, folding in gently. Continue until the dough is soft but manageable; add more flour if it’s too sticky, but avoid overworking to keep the gnocchi tender.
- Divide the dough into four equal portions. Roll each portion into a long snake about 2 cm (0.8 inches) in diameter on a floured surface. This shape makes cutting easier and uniform.
- Slice each snake into 2 cm (0.8-inch) pieces and gently press each piece with a fork to create ridges—these help hold the sauce and add texture.
- Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Heat the unsalted butter in a frying pan over medium heat until it turns golden and fragrant, about 2-3 minutes. Add the sage leaves and cook until crispy, releasing a lovely aroma.
- Add the cooked gnocchi to the pan and sauté, turning occasionally, until they develop a light crispy edge and are heated through, about 2 minutes. You’ll hear a gentle sizzle and see the edges turn a beautiful golden brown.
- Remove from heat, plate the gnocchi, and spoon over the browned butter with crispy sage. Serve immediately, enjoying the tender, crispy textures and smoky flavor.
Notes
For extra richness, drizzle with a little cream or sprinkle toasted walnuts on top before serving. Make sure not to overwork the dough to keep the gnocchi light and tender.