Pan-Fried Pumpkin Gnocchi with Brown Butter Sage
(no ratings)

Pan-Fried Pumpkin Gnocchi with Brown Butter Sage

A delightful twist on traditional gnocchi, this recipe features creamy pumpkin and ricotta, all brought together with the rich flavors of brown butter and sage. Perfect as an appetizer or a side dish, these gnocchi are both comforting and elegant. The addition of balsamic vinegar adds a tangy contrast that enhances the overall taste, making each bite a memorable experience.

AmericanVegetarianLunchDinnerThanksgiving
By Nina
25 minPrep
35 minCook
60 minTotal
4Servings
400Calories

Ingredients

  • Skim Milk Ricotta1/2 cup
  • Pumpkin Puree1/2 cup
  • Freshly Grated Parmegiano Reggiano1/2 cup
  • Egg Yolk1 large
  • Lemon Zest1 tsp
  • Kosher Salt1 tsp
  • All Purpose Flour1 cup
  • Butter3 tbsp
  • Olive Oil2 tbsp
  • Balsamic Vinegar2 tbsp
  • Fresh Sage Leaves3 sprigs
  • Shaved Parmegiano Reggiano1 dash

This pan-fried pumpkin gnocchi is a delicious and unique dish that highlights the flavors of fall with its use of pumpkin and sage. The creamy texture from the ricotta and the nutty flavor of the parmegiano reggiano come together beautifully in this dish. The frying process gives the gnocchi a crispy exterior while keeping them soft inside, creating a satisfying contrast.

To prepare the gnocchi, you will mix the ingredients until just combined—be careful not to over-knead. This helps maintain the light texture that is essential for good gnocchi. Rolling the dough into logs and cutting them into pieces is straightforward, and frying them in a combination of butter and olive oil adds wonderful flavor.

Once the gnocchi are cooked, the sauce made from brown butter and fresh sage elevates the dish. This simple yet flavorful sauce comes together quickly, allowing the sage to infuse the butter with its aromatic essence. It’s an excellent finishing touch that ties all the flavors together.

Serve these gnocchi garnished with shaved parmegiano reggiano and additional sage leaves for a beautiful presentation. This dish can also be made ahead of time, allowing you to enjoy it with minimal fuss when ready to serve. Store any leftovers in an airtight container in the fridge for up to three days, and reheat gently before serving.

Substitutions

  • Use ricotta cheese made from whole milk for a richer flavor.
  • Substitute pumpkin puree with sweet potato puree if desired.
  • For a dairy-free version, try using cashew ricotta or a plant-based cheese alternative.
  • Replace parmegiano reggiano with nutritional yeast for a vegan option.

Instructions

  1. Preheat Oven and Mix Ingredients

    10 min

    Begin by preheating your oven to 300°F (150°C). In a large mixing bowl, combine ricotta, pumpkin, parmegiano reggiano, egg yolk, lemon zest, and salt. Mix thoroughly until well blended. Then, sprinkle half of the flour into the mixture and gently fold with a spatula to incorporate.

  2. Form the Gnocchi Dough

    5 min

    Transfer the mixture to a lightly floured countertop or continue in the bowl. Sprinkle the remaining flour over the top of the mixture and gently knead with your fingertips until the dough comes together. This process should take about one to two minutes; avoid over-kneading as it will make the gnocchi tough.

  3. Shape the Gnocchi

    10 min

    On a floured surface, divide the dough into four equal pieces. Take one piece and roll it into a log about 1 inch in diameter. Cut the log into 1-inch pieces to form the gnocchi. Repeat with the remaining dough pieces, ensuring each piece is shaped evenly.

  4. Cook the Gnocchi

    15 min

    Heat a large frying pan over medium heat and add 1 tablespoon each of butter and olive oil. Once hot, add the gnocchi in batches, ensuring they don't touch each other. Fry for 1-2 minutes until golden, then flip and cook for another 1-2 minutes. Remove cooked gnocchi and keep them warm in the preheated oven. Repeat until all gnocchi are cooked.

  5. Prepare the Sage Brown Butter Sauce

    5 min

    After frying the gnocchi, discard the leftover oil and wipe the pan clean. Return the pan to medium heat and add the remaining butter and olive oil. When hot, add the fresh sage and allow it to brown slightly without burning for a couple of minutes until it becomes fragrant. Remove the sage and set aside if desired.

  6. Finish the Sauce and Serve

    5 min

    To the same pan, add balsamic vinegar and whisk to combine. Let it simmer on low for about one minute before pouring it over the cooked gnocchi. Serve immediately, garnishing with shaved parmegiano reggiano and additional sage leaves if desired.

FAQ

Yes, you can prepare the gnocchi and freeze them before cooking. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a couple of minutes to the cooking time.

Reviews

Loading reviews…