PUMPKIN SHAPED GNOCCHI IN BROWN BUTTER SAGE SAUCE

These pumpkin shaped gnocchi are so adorable for fall or Halloween, and the rich brown butter sage sauce give them a gourmet twist!

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Why You'll Love These Pumpkin Shaped Gnocchi in Brown Butter Sage Sauce

These pumpkin-shaped gnocchi in brown butter sage sauce is a delightful dish that combines rich flavors and a stunning presentation. Here are several reasons why you'll fall in love with it:

• Irresistible Flavor: The soft, pillowy texture of the gnocchi is perfectly complemented by the nutty richness of brown butter and the aromatic essence of sage, creating a mouthwatering experience.

• Visual Appeal: The charming pumpkin shape not only enhances the dish's flavor but also makes for a stunning visual presentation that is sure to impress your guests.

• Versatile Dish: Whether it's a cozy fall dinner, a festive celebration, or a comforting meal at home, this dish fits any occasion perfectly.

• Easy to Make: With straightforward ingredients and a simple preparation process, you can create this delicious dish without any hassle.

• Make-Ahead Option: The gnocchi can be prepared in advance, allowing you to enjoy more time with your loved ones while still serving a show-stopping meal.

With its delightful combination of flavors and ease of preparation, these pumpkin-shaped gnocchi in brown butter sage sauce are sure to become a favorite in your culinary repertoire!

HOW TO MAKE PUMPKIN SHAPED GNOCCHI IN BROWN BUTTER SAGE SAUCE

Follow these steps to create delicious Pumpkin Shaped Gnocchi in Brown Butter Sage Sauce:

1. Prepare the Gnocchi Dough: In a large bowl, combine 1 cup of pumpkin puree, 1 egg, and a pinch of salt. Gradually add 2 cups of flour, mixing until a soft dough forms. If the dough is too sticky, add a little more flour as needed.

2. Shape the Gnocchi: Divide the dough into smaller portions. Roll each portion into a long rope about ½ inch thick. Cut the ropes into 1-inch pieces. To create the pumpkin shape, use your thumb to create an indentation in the center of each piece and use a fork to create ridges.

3. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the shaped gnocchi to the boiling water. Once they float to the surface, cook for an additional 1-2 minutes. Remove them with a slotted spoon and set aside.

4. Make the Brown Butter Sage Sauce: In a large skillet, melt ½ cup of unsalted butter over medium heat. Add a handful of fresh sage leaves and cook until the butter turns golden brown and the sage becomes crispy.

5. Combine and Serve: Add the cooked gnocchi to the skillet with the brown butter sauce. Toss gently to coat. Serve immediately, garnished with additional sage if desired.

   
   

Enjoy your homemade Pumpkin Shaped Gnocchi in Brown Butter Sage Sauce!

For more pumpkin recipes, check out my:

Creamy Cheesy Pumpkin Pasta

Pumpkin Chocolate Chip Bread

Brown Butter Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Swirl Brownies

Protein Pumpkin Bites

Make sure to tag me @bakerbabe.ca on Instagram if you make my pumpkin shaped gnocchi! I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.

PUMPKIN SHAPED GNOCCHI IN BROWN BUTTER SAGE SAUCE

Serves: 4

Ingredients

FOR THE GNOCCHI

• 1 cup pumpkin puree, dried

• 1 russet potato

• 2 cup all-purpose flour

• 1 egg medium

• ½ tsp fine salt

• cloves handful for stems

FOR THE SAUCE

• 1/2 cup unsalted butter

• 3-4 sage leaves

TO MAKE

Making pumpkin gnocchi dough:

1. Boil water in a small pot. Once the water starts to boil add the russet potatoes and boil for 15-20 minutes. The time will vary due to the size of the potatoes. Use a fork to poke it and if the fork slides in easily its cooked.

2. Take the russet potatoes out and let it cool down. Once its slightly cooled down and can be handled begin to peel the skin off. Use a sharp knife and score the skin down to make it easier to peel.

3. Put the peeled cooked potato through a potato ricer to get a soft and consistent texture.

4. Lay out the paper towel and spread the pumpkin puree on top and let it sit for 2-3 minutes. Complete this step 2-3 times until the pumpkin puree is dry.

5. Mix the flour, dried pumpkin puree, potatoes, egg and salt in a bowl. The dough should be a soft texture. Add minimal flour if the dough is too wet. Avoid adding to much flour this will make the gnocchi tough in texture once cooked.

6. Dust a flat surface with flour and pour the dough and knead for about 5 minutes. Cut the dough into 6 pieces. Roll into 1-inch rope and cut into 1-inch wide pieces.

7. Roll the cut pieces of dough into a ball with both of your hands in a circular motion. Press the ball down from the top to give it the flattened pumpkin shape. The best tool to create the pumpkin grooves is with a toothpick or string. Press down from the top and press along the sides. I do this 4 times on the top to create the groves all around the pumpkin.

8. Freeze for 30 minutes to keep the shape before cooking. You can also freeze overnight if making ahead.

Cooking

1. Bring a pot of water to a boil. Cook the pumpkin gnocchi for 1-2 minutes or until the pumpkin gnocchi floats to the top.

2. In a medium saucepan melt the butter and add the sage leaves on medium heat. Let the butter caramelize, stirring once butter begins to foam. Once ready, place the cloves on top of each pumpkin gnocchi to make them look more realistic.

3. Toss cooked gnocchi in the sauce for 1-2 minutes until coated

4. Serve immediately. Remember to remove the cloves as they aren’t edible.