Creamy Pumpkin Gnocchi Coated in Sage-Sour Cream Sauce

Creamy Pumpkin Gnocchi Coated in Sage-Sour Cream Sauce

Savory Pumpkin Gnocchi: A Delicious Autumn Dish

Skip the potatoes and embrace the rich, creamy texture of ricotta and pumpkin puree in this unique twist on gnocchi. Whether you're hosting a fancy dinner party or simply feeding two hungry souls, this scrumptious recipe is perfect for any occasion.

Game plan: Freeze uncooked gnocchi for up to 2 weeks by spreading them out on a baking sheet until solid and then transferring them to a resealable bag. When ready to cook, drop the frozen gnocchi into boiling water and boil until they float and are cooked through.

This mouthwatering recipe showcases fall ingredients in our exclusive Fall Ingredients recipe gallery. For more inspiring pasta dishes, give our Pappardelle Pasta recipe a try. And if you simply can't get enough of pumpkins, be sure to check out all the pumpkin goodness on Chowhound!

• Servings: 2–4
• Difficulty: Medium
• Total Time: 1 hr 10 mins

Ingredients (14)

• 1 cup whole-milk ricotta cheese
• 1 cup pumpkin puree (not pie filling)
• 2 large egg yolks
• 2 teaspoons kosher salt, plus more as needed
• 2 teaspoons packed dark brown sugar
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground white pepper
• 1 1/2 cups all-purpose flour, plus more as needed
• 4 tablespoons unsalted butter (1/2 stick)
• 2 teaspoons finely chopped fresh sage leaves
• 1/2 cup crème fraîche
• Freshly ground black pepper
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup roasted, salted hazelnuts, coarsely chopped

Instructions

1. Cover a baking sheet with parchment paper and dust it with flour; set aside. Bring a large pot of salted water to a boil.
2. Place the ricotta in a fine-mesh strainer over a large bowl. Smash and push the ricotta through the strainer and add the pumpkin, egg yolks, salt, sugar, nutmeg, and white pepper. Mix well, then stir in the flour and knead the dough until it just comes together, being careful not to overwork it.
3. Lightly flour a work surface and turn out the dough. Pat it into a square, cut it into 4 equal pieces, and roll each piece into a rope 3/4 inch in diameter. Cut the rope into 3/4-inch pieces, and gently dust each piece with flour, if necessary.

For a decorative touch, use the back of a fork tine to press the dough into a concave shape after cutting. Check out this CHOW video to see to see it yourself!

1. Line a second baking sheet with parchment paper and set aside. Cook a third of the gnocchi in the boiling water for about 3 minutes, or until they float to the surface, then let them cook a further 30 seconds to 1 minute until just cooked through. Remove with a slotted spoon and blot excess water, transferring the gnocchi to the second prepared baking sheet. Repeat with the remaining gnocchi in 2 more batches, reserving 1/2 cup of the cooking water.
2. Melt 2 tablespoons of butter in a large frying pan over medium-high heat until foamy. Add 1 teaspoon of sage and half the gnocchi, cooking until they are browned, about 3 minutes. Repeat with the remaining butter, sage, and gnocchi.
3. Reduce the heat to medium low, add the reserved gnocchi water, creme fraiche, and whisk to combine. Cook, whisking occasionally, until slightly reduced, about 3 minutes. Season with salt and pepper, add the browned gnocchi and Parmesan, and toss to coat. Transfer the gnocchi to a serving dish or divide among individual plates and top with the hazelnuts. Serve immediately.

Bonus Tips:

• Before freezing or cooking a large batch, test a few gnocchi to ensure they hold their shape in boiling water. If they disintegrate, adjust the dough with more flour.
• Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days, reheating in a pan with some butter.

Enrichment Data:

Freezing Pumpkin Gnocchi

1. Prepare the Gnocchi Dough: Make your gnocchi dough using roasted pumpkin puree, ricotta cheese, Parmesan, and flour.
2. Shape the Gnocchi: Roll the dough into ropes and cut into small pieces. Lightly dust with flour.
3. Freeze the Gnocchi: Place the uncooked gnocchi in a single layer on a baking sheet, and freeze until solid. Transfer the frozen gnocchi to a plastic bag or airtight container for storage.

Cooking Pumpkin Gnocchi4. Boil the Gnocchi: Bring a large pot of salted water to a boil. Carefully add frozen gnocchi, and cook until they float. Remove with a skimmer or slotted spoon and reserve some of the pasta water, if needed.

Sage-Cream Sauce1. Make the Sauce: In a pan over medium heat, melt butter and sauté sage until fragrant. Stir in creme fraiche until smooth and heated through. Season with salt and a pinch of nutmeg.2. Combine with Gnocchi: Add the cooked gnocchi to the pan with the sauce, tossing gently to coat, and adding reserved pasta water, if needed. Serve immediately.

• The nutmeg and fresh sage leaves in the Sage-Cream Sauce elevate the flavor of the pumpkin gnocchi.
• If you're looking for more inspiration, check out the diverse selection of recipes at aussiedlerbote's Fall Ingredients recipe gallery or try the Pappardelle Pasta recipe for another pasta delight.
• To make the gnocchi ahead, follow the freezing instructions provided in the enrichment data section, which allows you to store them for up to 2 weeks.

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