Description
A delicious and comforting dish featuring homemade pumpkin gnocchi tossed in a rich brown butter sauce with fresh sage.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 egg
- 2 cups all-purpose flour
- 1/2 teaspoon nutmeg
- Salt to taste
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves
- Parmesan cheese for serving
Instructions
- In a bowl, combine pumpkin puree, ricotta cheese, egg, nutmeg, and salt.
- Gradually add flour until a soft dough forms.
- Roll the dough into ropes and cut into small pieces to form gnocchi.
- Boil a pot of salted water and cook gnocchi until they float.
- In a skillet, melt butter over medium heat and add sage leaves until the butter turns golden brown.
- Toss the cooked gnocchi in the brown butter sauce and serve with grated Parmesan.
Notes
- Ensure the pumpkin puree is well-drained to avoid a soggy dough.
- Adjust the amount of flour based on the moisture of the pumpkin.
- For a vegan version, substitute ricotta with a plant-based alternative and omit the egg.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg