Ingredients
Scale
- 1 cup canned pumpkin puree (ensure it is not pumpkin pie filling)
- 1 large egg yolk, lightly beaten
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour (plus extra for dusting)
- 6 tablespoons unsalted butter
- 12–15 fresh sage leaves
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon black pepper
- Extra Parmesan cheese and toasted walnuts for garnish
Instructions
- In a large mixing bowl, combine the pumpkin puree, egg yolk, Parmesan cheese, salt, and nutmeg. Stir until the mixture is smooth. Gradually add the flour, half a cup at a time, mixing with a wooden spoon until a soft dough forms. Move the dough to a lightly floured surface and gently knead it for about 1 minute. Be careful not to overwork it, or the gnocchi will become chewy rather than light.
- Divide the dough into four equal portions. Roll each piece into a long rope about 1/2-inch thick. Use a sharp knife or a bench scraper to cut the ropes into 1-inch pieces. If you want a traditional look, gently roll each piece over the tines of a fork to create ridges, which help hold the sauce. Place the finished gnocchi on a baking sheet lined with parchment paper and dusted with flour.
- Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the water in batches to avoid crowding. Cook until the gnocchi rise to the surface, which usually takes about 2 to 3 minutes. Use a slotted spoon to remove them immediately and set them aside on a plate.
- While the gnocchi are boiling, melt the butter in a large skillet over medium heat. Once the butter begins to foam and turn a light golden brown, add the fresh sage leaves and sliced garlic. Cook for about 2 minutes until the sage leaves become crisp and the butter develops a nutty aroma. Watch closely so the garlic does not burn.
- Add the cooked gnocchi directly into the skillet with the sage butter. Increase the heat slightly and sauté for 1-2 minutes, allowing the gnocchi to develop a light golden crust. Toss gently to coat every piece in the sauce. Remove from heat and season with black pepper.
- Transfer the gnocchi to warm bowls. Garnish generously with additional grated Parmesan cheese and toasted walnuts for extra crunch. Serve immediately while the butter is hot and the sage is crispy.
- Cook Time: 45 minutes