Description of this recipe: Pumpkin Ricotta Gnocchi with Sage Butter Sauce is an exquisite dish that brings together the comforting flavors of autumn in a delicate, melt-in-your-mouth experience. This recipe transforms humble ingredients into an elegant and satisfying meal, perfect for a cozy weeknight dinner or an impressive dish to serve at a dinner party. The gnocchi, light and airy thanks to the ricotta, are infused with the subtle sweetness of pumpkin, while the sage butter sauce adds a nutty, aromatic richness that perfectly complements the earthy flavors.
Why you will love this recipe: You will absolutely fall in love with this Pumpkin Ricotta Gnocchi for several reasons. Firstly, the texture is simply divine. Unlike traditional gnocchi, which can sometimes be dense and heavy, the addition of ricotta cheese creates a light and pillowy texture that practically melts in your mouth. The pumpkin puree adds a subtle sweetness and a beautiful autumnal color that makes the dish visually appealing. Secondly, the sage butter sauce is a symphony of flavors that elevates the gnocchi to another level. The nutty, browned butter combined with the aromatic sage creates a rich and savory sauce that perfectly complements the sweetness of the pumpkin. Thirdly, this recipe is surprisingly easy to make. With just a few simple steps, you can create a restaurant-quality dish in the comfort of your own home. The satisfaction of making your own gnocchi from scratch is unparalleled, and the end result is well worth the effort. Lastly, this dish is incredibly versatile. You can easily customize it to your liking by adding other vegetables, such as roasted butternut squash or spinach, or by using different types of cheese, such as Pecorino Romano.
Ingredients:
For the Gnocchi:
- 1/2 cup pumpkin puree (fresh steamed or canned, moisture reduced)
- 1/2 cup full-fat ricotta (soft and spreadable style)
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/3 cup finely grated parmesan cheese
- 1 egg
- 1/4 tsp salt
- Freshly ground black pepper to taste
For the Sage Butter Sauce:
- 1 tsp olive oil
- 3.5 tbsp (50g) high-quality butter (preferably Lurpak or similar)
- 20 fresh sage leaves
To Serve:
- Freshly grated parmesan
- Black pepper
Preparation:
Step 1: Prepare the Pumpkin Puree Begin by preparing the pumpkin puree. If using fresh pumpkin, steam or roast it until tender. Once cooked, mash the pumpkin and place it in a colander lined with several layers of paper towels. This step is crucial for removing excess moisture, which will prevent the gnocchi from becoming too sticky. Let it rest for at least 5 minutes, or even longer if the puree seems particularly watery. Moisture is the enemy of light and fluffy gnocchi, so this step cannot be skipped. If using canned pumpkin puree, you can still follow this step to ensure the best possible texture.
Step 2: Combine the Gnocchi Ingredients In a large bowl, combine the moisture-reduced pumpkin puree with the ricotta cheese. Make sure the ricotta is full-fat and of good quality, as this will contribute to the creamy texture of the gnocchi. Add the all-purpose flour, finely grated parmesan cheese, egg, salt, and a generous grind of black pepper. Use a wooden spoon or your hands to mix the ingredients together until a soft, slightly sticky dough forms. Be careful not to overmix the dough, as this can develop the gluten and make the gnocchi tough. The dough should be just combined.
Step 3: Shape the Gnocchi Turn the dough out onto a lightly floured surface. Gently shape it into a log and divide it into six equal pieces. Roll each piece into a rope about 2/3 inch (1.7 cm) thick. Use a sharp knife or a dough scraper to cut the ropes into bite-sized squares, about 1 inch in length. At this point, you can leave the gnocchi as is, or you can add the traditional ridges by gently pressing each piece with a fork. The ridges not only make the gnocchi look more appealing but also help to hold the sauce.
Step 4: Cook the Gnocchi Bring a large pot of salted water to a rolling boil. The salt is essential for seasoning the gnocchi from the inside out. Once the water is boiling, carefully drop the gnocchi into the pot in batches. Do not overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick together. Cook the gnocchi until they float to the top, which should take about 1 minute. Once they float, cook for another 30 seconds to ensure they are cooked through. Use a slotted spoon to remove the gnocchi from the pot and drain them well.
Step 5: Prepare the Sage Butter Sauce While the gnocchi are cooking, prepare the sage butter sauce. In a large skillet, heat the olive oil and 1 teaspoon of butter over medium-high heat. Add the drained gnocchi to the skillet and pan-fry them until they are lightly golden brown, about 1.5 minutes. This step adds a lovely caramelized flavor to the gnocchi. Next, add the remaining butter and the fresh sage leaves to the skillet. Sauté for 2.5 minutes, or until the butter is browned and the sage leaves are crispy. The butter should have a nutty aroma and a rich, golden-brown color. Be careful not to burn the butter, as this will ruin the sauce.
Step 6: Plate and Serve Plate the gnocchi and generously garnish with freshly grated parmesan cheese and cracked black pepper. Serve immediately and enjoy the delightful combination of flavors and textures.
COOKING Rating: 4.5/5 Stars
Serving Suggestions: This Pumpkin Ricotta Gnocchi with Sage Butter Sauce is delicious on its own, but it also pairs well with a variety of other dishes. For a complete meal, serve it with a side of roasted vegetables, such as butternut squash, Brussels sprouts, or asparagus. You can also add a protein, such as grilled chicken or sausage, to make it a heartier dish. For a vegetarian option, consider adding sautéed mushrooms or spinach. A crisp green salad with a light vinaigrette is also a great accompaniment to balance the richness of the gnocchi and sauce.
Tips:
- To ensure the gnocchi are light and fluffy, do not overmix the dough. Mix until just combined.
- Use high-quality ricotta cheese for the best texture and flavor.
- Moisture is the enemy of good gnocchi. Be sure to remove as much moisture as possible from the pumpkin puree.
- Cook the gnocchi in batches to prevent overcrowding the pot.
- Do not overcook the gnocchi, as they will become gummy. Cook until they float to the top and then for another 30 seconds.
- Use fresh sage leaves for the best flavor in the sage butter sauce.
- Be careful not to burn the butter when making the sauce. Cook over medium-high heat and watch closely.
- Serve the gnocchi immediately for the best texture and flavor.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Nutritional Information: (Approximate values, may vary based on specific ingredients used) Calories: Approximately 350-400 per serving Protein: 15-20g Sodium: 300-400mg
Conclusion This Pumpkin Ricotta Gnocchi with Sage Butter Sauce is a truly special dish that is sure to impress. The combination of the light and airy gnocchi, the sweet pumpkin flavor, and the rich, nutty sage butter sauce is simply irresistible. Whether you are looking for a cozy weeknight meal or an elegant dish to serve at a dinner party, this recipe is a winner. The satisfaction of making your own gnocchi from scratch is incredibly rewarding, and the end result is a dish that is both delicious and visually stunning. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. Enjoy!
write 5 questions and answers about this recipe
Q1: Can I use frozen pumpkin puree instead of fresh? A: While fresh pumpkin puree is ideal, frozen pumpkin puree can be used in a pinch. Make sure to thaw it completely and squeeze out any excess moisture before using it in the recipe. Place the thawed puree in a colander lined with paper towels and let it drain for at least 30 minutes. This will help prevent the gnocchi from becoming too sticky.
Q2: Can I make the gnocchi ahead of time? A: Yes, you can make the gnocchi ahead of time. After shaping the gnocchi, place them on a lightly floured baking sheet in a single layer. Cover the baking sheet with plastic wrap and refrigerate for up to 24 hours. When ready to cook, simply drop the gnocchi into boiling water as directed in the recipe. You can also freeze the gnocchi for longer storage. To freeze, place the gnocchi on a baking sheet in a single layer and freeze until solid. Then, transfer the frozen gnocchi to a freezer bag and store for up to 2 months. Cook the frozen gnocchi directly from the freezer, adding a minute or two to the cooking time.
Q3: What if I don’t have fresh sage leaves? A: Fresh sage leaves are essential for the flavor of the sage butter sauce, but if you don’t have them on hand, you can substitute dried sage. Use about 1 teaspoon of dried sage for every 20 fresh sage leaves. Add the dried sage to the butter in the skillet and sauté for about 30 seconds to release its flavor before adding the gnocchi. Keep in mind that dried sage has a more concentrated flavor than fresh sage, so use it sparingly.
Q4: Can I use a different type of cheese in the gnocchi? A: While ricotta cheese is the key to the light and airy texture of these gnocchi, you can experiment with other types of cheese. Pecorino Romano is a good substitute for parmesan cheese, as it has a similar salty and nutty flavor. You can also add a small amount of goat cheese to the gnocchi for a tangy twist. Just be careful not to add too much cheese, as this can make the gnocchi dense.
Q5: What can I do if my gnocchi dough is too sticky? A: If your gnocchi dough is too sticky, it means it has too much moisture. The best way to fix this is to add a little more flour, one tablespoon at a time, until the dough is easier to handle. Be careful not to add too much flour, as this can make the gnocchi tough. You can also try flouring your hands and the work surface more generously to prevent the dough from sticking. Another tip is to make sure you have removed as much moisture as possible from the pumpkin puree and ricotta cheese before adding them to the dough.
