Name: Mini Pumpkin Gnocchi With Sage Butter & Pumpkin Cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1-1/2 cups organic all-purpose flour; 1/2 tsp. ground sage; 1/2 tsp. turmeric powder; 1/2 tsp. black pepper; 1 tsp. salt; 1/2 cup organic pumpkin puree (squeezed in cheesecloth to remove excess moisture); 1/3 cup whole milk ricotta (squeezed in cheesecloth to remove excess moisture); 1 egg; 1 tsp. extra virgin olive oil; 4 Tbsp. butter; 3 Tbsp. butter; 2 tsp. extra virgin olive oil; 3-4 sprigs fresh sage; 2-3 Tbsp. organic pumpkin puree; 1 Tbsp. heavy cream; 1 tsp. extra virgin olive oil; 1 tsp. garlic powder; 1/4 tsp salt; Fresh-grated Parmigiano-Reggiano cheese

Fall has arrived, and it’s time to embrace the flavors of the season. These mini pumpkin gnocchi are a delightful and easy-to-make treat that capture the essence of autumn. With their pillowy texture and irresistible pumpkin flavor, they’re the perfect addition to any family gathering or cozy night in. Serve them up with a homemade sage butter and a dreamy pumpkin cream for a truly unforgettable meal. Pumpkin perfection!

Mini Pumpkin Gnocchi with Sage Butter on a Serving Plate with Pumpkin Cream Sauce in a Dipping Bowl

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Mini Pumpkin Gnocchi With Sage Butter & Pumpkin Cream

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 8

Calories 243 kcal

Author Iso Rapalo

Ingredients

Gnocchi

Dry

1-1/2 cups organic all-purpose flour
1/2 tsp. ground sage
1/2 tsp. turmeric powder
1/2 tsp. black pepper
1 tsp. salt

Wet

1/2 cup organic pumpkin puree squeezed in cheesecloth to remove excess moisture
1/3 cup whole milk ricotta squeezed in cheesecloth to remove excess moisture
1 egg
1 tsp. extra virgin olive oil
4 Tbsp. butter

Sage butter

3 Tbsp. butter
2 tsp. extra virgin olive oil
3-4 sprigs fresh sage

Optional pumpkin cream

2-3 Tbsp. organic pumpkin puree
1 Tbsp. heavy cream
1 tsp. extra virgin olive oil
1 tsp. garlic powder
1/4 tsp salt

Garnish

Fresh-grated Parmigiano-Reggiano cheese

Instructions

Gnocchi

In bowl, sift together dry ingredients.
Add wet ingredients, stirring in with spatula. Combine until dough forms; Cut dough into 4 sections. (Note: Do not over mix.)
Fill large pot with salted water and bring to boil.
Put dough sections on floured work surface and roll into logs. For mini gnocchi with delicate texture, as in this recipe, roll to 1 centimeter and cut to about 1 centimeter. Feel free to roll to thickness of choice and cut into preferred length. (Note: Lightly dust dough with flour when cutting to prevent sticking.)
Drop gnocchi in boiling water, in batches if needed. Do not overcrowd the pot. Gnocchi will cook within 1 to 2 minutes, rising to the surface when done. Use strainer to scoop them out and place in bowl.

Sage butter

In sauté pan, add butter and olive oil. Heat until liquid becomes aromatic and brighter in color. Add sage leaves and sauté 1 to 2 minutes. Remove half of sage leaves and set aside.
Add gnocchi to pan, stir to combine with butter and sauté 2 minutes.
Serve family-style in bowl. Top with reserved sage and grated Parmigiano-Reggiano cheese.

Pumpkin cream option

In sauté pan. stir in pumpkin puree, heavy cream, olive oil, garlic powder and salt. Mix and cook 1-2 minutes until everything is sizzling. Serve on gnocchi or on the side as a dip.