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Pumpkin Gnocchi

Pumpkin gnocchi made with blotted-dry pumpkin and ricotta for tender, soft pillows that float quickly. Pan-seared in brown butter with crispy sage, toasted walnuts, and a generous parmesan dusting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin gnocchi
  • 1 cup pumpkin puree blotted extremely dry
  • 1 cup ricotta drained; blot extremely dry
  • 1 egg
  • 1 cup parmesan finely grated
  • 1.5 tsp salt
  • 0.25 tsp nutmeg
  • 1.25 cup all-purpose flour start with less; add as needed for a soft, slightly sticky dough (use 1-1/4 to 1-1/2 cups)
For brown butter sauce
  • 6 tbsp unsalted butter
  • 10 fresh sage leaves
  • 3 tbsp toasted walnuts
  • 0.25 cup parmesan extra for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the pumpkin gnocchi dough
  1. Blot the pumpkin puree and ricotta extremely dry, then stir them together until uniform. This removes excess moisture so the gnocchi can hold their shape.
  2. Add the egg, finely grated parmesan, salt, and nutmeg to the pumpkin mixture, then mix until combined. Scrape the sides to fully incorporate everything.
  3. Add all-purpose flour gradually until you get a soft, slightly sticky dough, starting with less than the full amount. Mix just until the flour disappears and stop before the dough turns firm.
  4. Roll the dough into ropes and cut into 1-inch pillows, then press each pillow lightly with a fork for texture. Set the pieces on a sheet pan in a single layer.
Boil and finish in brown butter
  1. Bring well-salted water to a boil, then add the gnocchi and cook until they float, 2-3 minutes. The instant they rise to the surface, pull them out to avoid overcooking.
  2. In a cast iron skillet over medium heat, melt the butter and cook until it turns nutty brown. Look for golden-brown milk solids and a toasty aroma before moving on.
  3. Add the fresh sage leaves to the brown butter and fry until crispy, stirring gently. When the leaves darken and crisp at the edges, remove them from the butter to prevent burning.
  4. Toss the cooked gnocchi in the brown butter just to coat, then top with crispy sage, toasted walnuts, and an extra parmesan dusting. Serve immediately while the gnocchi are hot and lightly glossy.

Notes

Key pro tip: blot the pumpkin puree and ricotta extremely dry; moisture is the main reason homemade gnocchi turn tough or fall apart. Store leftovers in the refrigerator up to 2 days; reheat gently so they don’t dry out. Freezing is not recommended because the texture can become grainy after thawing. For a dairy-lite option, use part-skim ricotta and reduce the parmesan slightly (flavor will be milder).