1-Getting Started with Preparation: Making pumpkin gnocchi starts with prepping your ingredients to ensure everything goes smoothly. Begin by preparing the pumpkin: if using fresh, steam or boil 300 g until tender, then mash it. For canned, use 2/3 cup and drain excess moisture by lining a colander with paper towels and spreading it out for about 5 minutes. This step keeps your dough from getting too sticky and helps it hold together well.

2-Getting Started with Preparation: Once your pumpkin is ready, measure out 1/2 cup for the recipe. Gather all your ingredients like ricotta, flour, egg, parmesan, salt, and black pepper to set up your workspace. Cooling the puree a bit makes mixing easier and prevents the egg from cooking too quickly.

3-Mixing and Shaping the Dough: Now, combine the wet ingredients in a bowl: mix the prepared pumpkin puree with 1/2 cup ricotta, 1 egg, 1/3 cup grated parmesan, 1/4 tsp salt, and a dash of black pepper. Stir until it’s cohesive but still soft. Gradually add 1 1/4 cup plain flour, folding it in gently to form a soft dough aim for slightly sticky but manageable, and avoid overworking it to keep the gnocchi tender.

4-Mixing and Shaping the Dough: Dust your work surface with extra flour, turn out the dough, and shape it into a log. Cut it into 6 pieces, roll each into ropes about 1.7 cm thick, and then slice into squares. If you like, press each piece lightly with a fork to add ridges that help sauce cling better.

5-Cooking and Finishing Touches: Bring a large pot of water to a boil and add salt for flavor. Transfer the gnocchi to parchment paper first, then gently drop them into the boiling water in batches. Cook until they float to the surface, about 1 minute, then drain them carefully.

6-Cooking and Finishing Touches: For the sage butter sauce, heat 1 tsp olive oil in a skillet over medium-high heat and melt 50 g butter. Add the cooked gnocchi and shake the pan until they start to brown, about 1.5 minutes. Toss in 20 fresh sage leaves and cook for another 2.5 minutes until the gnocchi turns golden, the sage crisps up, and the butter browns slightly. If your butter isn’t salted, add a pinch more salt to taste.

7-Cooking and Finishing Touches: Serve right away with a sprinkle of parmesan and black pepper. This whole process takes about 20 minutes prep and 10 minutes cooking, making it a quick fall dinner option. For more sauce ideas, you might enjoy our butter sauce recipes that pair well with pasta dishes.