Pumpkin Gnocchi in a Creamy Sage Sauce

I finally learned how to make homemade gnocchi and I’m so excited to share it with you guys! Gnocchi has always been one of my favorite types of pasta, so with an added twist of pumpkin, this dish is the perfect meal for fall. This recipe features pillowy homemade pumpkin gnocchi with a elegant creamy sage sauce.

Info and tips

Making gnocchi is actually not as hard as I thought it would be. The most tricky part is knowing when to stop adding flour, but other than that it’s fairly straightforward.

I used russet potatoes for this recipe, I find they are more starchy and retain less water. I also added some ricotta to the gnocchi, I found that the ricotta helps make the gnocchi more soft and fluffy.

When adding the flour start with one cup, the slowly work your way by adding 1/4 cup or less at a time until you have your ball of dough. You should stop adding four when the dough no longer is sticking to your hands or surface. The dough should feel soft and slightly spring back when poking it with a finger.

As soon as your dough is incorporated, don’t knead any more. Over kneading the dough will cause the gnocchi to be tough.

Ingredients

Pumpkin gnocchi

• 1 medium riced potato
• 1/2 cup pumpkin purée
• 1-2.5 cups flour
• 1/4 cup ricotta
• 1 egg
• 1/4 cup parmesan

Creamy sage sauce

• 2 tbsp butter
• 2 cloves garlic
• 1/4 white cooking wine
• 1 cup heavy cream
• splash of milk
• 2 tbsp fresh sage
• 1/2 cup parm
• salt & pepper
• 1/2 tsp mustard powder

Instructions

1. Begin by peeling your potato and cutting it into smaller pieces. Place in boiling salted water until fork tender. Remove and set aside to cool slightly.
2. Once potatoes have cooled, rice the potatoes onto a flat clean surface. Spread the pumpkin purée, and 1 cup of flour on tip of the riced potatoes.
3. Make a well in the centre and drop the egg, ricotta, and parmesan into the center . Whisk with a fork until center is combined, then begin combining the ingredients with your hands.
4. Add 1/4 cup of flour at a time until the dough no longer is sticky. The dough should be soft and slightly springy. Everyone’s dough will be slightly different so it is up to you to determine how much flour is needed, but you should end up using around 2-2.5 cups.
5. Cut dough into 8 pieces. Roll out each piece into long snakes. They should be roughly as thick as your thumb, then cut the long rolls into individual squares. Flour the gnocchi’s to prevent from sticking.
6. Next use a fork to roll down each gnocchi to make cute little lines (you don’t have to do this but it’s fun).
7. Meanwhile while the gnocchi is resting begin your sauce by melting 2 tbsp of butter in a pan on low heat. Once melted add the garlic and cook for another couple minutes.
8. Once the garlic is fragrant, add the white cooking wine. Once the alcohol is evaporated (it should evaporate after a couple minutes) add the heavy cream and fresh sage on low heat.
9. Here you can add the gnocchi to cook in the sauce for 4-5 minutes. Or you can boil them beforehand, the gnocchi will float to the top when done.
10. Take the pan off the heat once the sauce is thickened and gnocchi are cooked. At this point add the parm, salt & pepper, mustard powder, and any other seasonings you’d like. Serve and enjoy!

See below for video tutorial!

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Pumpkin Gnocchi in a Creamy Sage Sauce

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Pastas

By Kenna's Cooks – Serves: 4

Prep Time: 30 minutes – Cooking Time: 15 minutes – Total Time: 45 minutes

These pumpkin gnocchi are soft and pillowy covered in an elegant creamy sage sauce, making it the perfect fall themed dish.

Ingredients

• Pumpkin gnocchi
• 1 medium riced potato
• 1/2 cup pumpkin purée
• 1-2.5 cups flour
• 1/4 cup ricotta
• 1 egg
• 1/4 cup parmesan
• Creamy sage sauce
• 2 tbsp butter
• 2 cloves garlic
• 1/4 white cooking wine
• 1 cup heavy cream
• splash of milk
• 2 tbsp fresh sage
• 1/2 cup parm
• salt & pepper
• 1/2 tsp mustard powder

Instructions

1

Begin by peeling your potato and cutting it into smaller pieces. Place in boiling salted water until fork tender. Remove and set aside to cool slightly.

2

Once potatoes have cooled, rice the potatoes onto a flat clean surface. Spread the pumpkin purée, and 1 cup of flour on tip of the riced potatoes.

3

Make a well in the centre and drop the egg, ricotta, and parmesan into the center . Whisk with a fork until center is combined, then begin combining the ingredients with your hands.

4

Add 1/4 cup of flour at a time until the dough no longer is sticky. The dough should be soft and slightly springy. Everyone's dough will be slightly different so it is up to you to determine how much flour is needed, but you should end up using around 2-2.5 cups.

5

Cut dough into 8 pieces. Roll out each piece into long snakes. They should be roughly as thick as your thumb, then cut the long rolls into individual squares. Flour the gnocchi's to prevent from sticking.

6

Next use a fork to roll down each gnocchi to make cute little lines (you don't have to do this but it's fun).

7

Meanwhile while the gnocchi is resting begin your sauce by melting 2 tbsp of butter in a pan on low heat. Once melted add the garlic and cook for another couple minutes.

8

Once the garlic is fragrant, add the white cooking wine. Once the alcohol is evaporated (it should evaporate after a couple minutes) add the heavy cream and fresh sage on low heat.

9

Here you can add the gnocchi to cook in the sauce for 4-5 minutes. Or you can boil them beforehand, the gnocchi will float to the top when done.

10

Take the pan off the heat once the sauce is thickened and gnocchi are cooked. At this point add the parm, salt & pepper, mustard powder, and any other seasonings you'd like. Serve and enjoy!

Notes

When making the sauce be sure to use low temperatures to prevent separation. Freeze any extra gnocchi for later use!