“`html
If you are looking for a dish that brings cozy autumn vibes right to your table in the most delicious way, this Creamy Pumpkin Ricotta Gnocchi with Sage and Parmesan Recipe is exactly what you need. These pillowy, tender gnocchi infused with rich pumpkin and creamy ricotta melt in your mouth, while the luscious butter, cream, and Parmesan sauce combine to create a comforting, indulgent flavor. The addition of fresh sage adds a fragrant, earthy note that perfectly balances the sweetness of the pumpkin. This recipe is a fantastic twist on classic gnocchi, guaranteed to impress any pasta lover and satisfy that craving for something both hearty and elegant.
Ingredients You’ll Need
Every ingredient in this Creamy Pumpkin Ricotta Gnocchi with Sage and Parmesan Recipe plays an essential role, coming together to create a dish that’s wonderfully light yet decadently creamy. Simple pantry staples and fresh elements work in harmony to deliver texture, flavor, and color that will brighten up your dinner table.
- Pumpkin puree: Provides natural sweetness and moisture while giving the gnocchi their signature fall color.
- Ricotta cheese: Adds creaminess and tenderness, making the gnocchi soft and pillowy.
- Egg: Binds the dough together for easy shaping without making it tough.
- Salt: Enhances all the flavors in the dish.
- Ground nutmeg: Adds a warm, slightly spicy depth to complement the pumpkin perfectly.
- Ground pepper: Balances sweetness with a subtle kick of heat.
- All-purpose flour: Gives structure to the gnocchi, ensuring they hold their shape but remain tender.
- Unsalted butter: Creates the rich, nutty sauce base that finishes the dish beautifully.
- Heavy cream: Adds luxurious silkiness to the sauce coating every gnocchi.
- Grated Parmesan cheese: Brings savory umami richness and perfectly complements the creamy pumpkin base.
- Fresh sage leaves: Offer an aromatic herbal touch that lifts the entire dish.
How to Make Creamy Pumpkin Ricotta Gnocchi with Sage and Parmesan Recipe
Step 1: Prepare the Dough
Start by mixing the pumpkin puree, ricotta, egg, salt, nutmeg, and pepper in a large bowl. Stir it together until you get a smooth, even mixture. This blend of ingredients ensures your gnocchi will be aromatic and full of cozy fall flavors in every bite.
Step 2: Add the Flour
Gradually incorporate the all-purpose flour into the pumpkin mixture. Stir gently so the dough forms without becoming too dense. If it feels sticky, sprinkle in a bit more flour, but be careful not to overdo it, or the gnocchi risk turning tough.
Step 3: Knead the Dough
Turn your dough out onto a well-floured surface and knead it lightly a few times until it’s smooth and cohesive. This step is crucial to build a delicate structure that holds the gnocchi together while remaining tender.
Step 4: Shape the Gnocchi
Divide the dough into four equal parts, then roll each portion into a long rope about an inch thick. Using a sharp knife, cut the rope into 1-inch pieces—the classic gnocchi size. Dust lightly with flour to avoid stickiness.
Step 5: Boil Until They Float
Bring a big pot of salted water to a rolling boil and add your gnocchi in batches. They’re done when they float to the surface, usually after 3 to 4 minutes. This float test means they are perfectly cooked and ready for their saucy transformation.
Step 6: Sauté with Butter and Create Sauce
In a large skillet, melt the unsalted butter over medium heat until it gently bubbles, filling your kitchen with a warm, nutty aroma. Add the drained gnocchi and cook until they develop a light golden crust. Lower the heat, then stir in the heavy cream and Parmesan cheese, swirling it all together into a dreamy, velvety sauce that clings lovingly to each gnocchi.
Step 7: Garnish and Serve
Just before serving, scatter fresh sage leaves over the gnocchi for a fragrant finish that highlights the herbaceous notes and rounds out the flavor profile beautifully.
How to Serve Creamy Pumpkin Ricotta Gnocchi with Sage and Parmesan Recipe
Garnishes
Simple garnishes like crispy sage leaves or a sprinkle of extra Parmesan add both texture and visual appeal. Toasted pumpkin seeds or a drizzle of good-quality olive oil can also provide delightful contrast and richness.
Side Dishes
This dish shines on its own but pairing it with a crisp green salad dressed in lemon vinaigrette or roasted vegetables like Brussels sprouts offers a fresh balance to the creamy gnocchi. A crusty artisan bread is perfect for mopping up any extra sauce.
Creative Ways to Present
Serve the gnocchi in shallow bowls with a sprinkle of microgreens or edible flowers to elevate the presentation for special occasions. For a rustic but charming vibe, plate them on a wooden board with sage sprigs and Parmesan shards on the side, inviting guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have any gnocchi left after the meal, transfer them to an airtight container and refrigerate. They’ll keep well for up to two days. Just be sure to add a splash of cream or butter before reheating to restore that silky texture.
Freezing
You can freeze uncooked gnocchi by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag. This way, they won’t stick together and can be cooked directly from frozen when you’re ready for a quick meal.
Reheating
For the best results, warm leftovers gently in a skillet with a little butter or cream, tossing frequently. Avoid microwaving if possible, as it can dry out the gnocchi and sauce. Reheating this way helps maintain that luxurious, creamy texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you prefer fresh pumpkin, roast or steam it until soft, then puree until smooth. Just make sure to drain any excess liquid to keep the dough from getting too wet and sticky.
Is it possible to make this recipe dairy-free?
Yes, with a few substitutions. Use a dairy-free ricotta alternative and replace the butter and cream with plant-based versions. The sage and pumpkin flavors will still shine through beautifully.
How do I prevent the gnocchi from sticking together?
Dust your work surface and gnocchi liberally with flour during shaping. When boiling, cook them in batches to avoid overcrowding and use a slotted spoon to remove them as soon as they float.
Can I prepare the dough in advance?
You can make the dough a few hours ahead and keep it wrapped in plastic wrap in the refrigerator. Allow it to come to room temperature slightly before shaping for easier handling.
What can I substitute for ricotta cheese?
If you don’t have ricotta, cottage cheese drained well or cream cheese softened can work as alternatives, though they will slightly alter the texture and flavor of the gnocchi.
Final Thoughts
Don’t wait for a special occasion to try this Creamy Pumpkin Ricotta Gnocchi with Sage and Parmesan Recipe. Its comforting flavors and pillowy texture make it a perfect cozy meal any time of the year, especially when you want to indulge in something both elegant and soul-satisfying. Give it a go, share it with friends and family, and watch as this dish becomes a beloved classic in your kitchen.
“`
Print
Creamy Pumpkin Ricotta Gnocchi with Sage and Parmesan Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful recipe for creamy pumpkin gnocchi made with homemade pumpkin and ricotta dough, cooked until tender and then sautéed in a rich butter, cream, and Parmesan sauce, finished with fresh sage garnish.
Ingredients
Gnocchi Dough
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour, plus extra for dusting
Sauce & Garnish
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Mix the dough: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined.
- Add flour: Gradually add flour to the mixture, stirring gently until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
- Knead the dough: Transfer the dough to a floured surface and gently knead it a few times until smooth.
- Shape the gnocchi ropes: Divide the dough into four equal portions. Roll each portion into a long rope, about 1 inch in diameter.
- Cut the gnocchi: Cut each rope into 1-inch pieces to form the gnocchi. Lightly dust with flour to prevent sticking.
- Boil the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi, cooking in batches if necessary, until they float to the surface (about 3-4 minutes).
- Drain gnocchi: Remove gnocchi with a slotted spoon and set aside on a plate.
- Melt the butter: In a large skillet over medium heat, melt the butter until it starts to bubble.
- Sauté gnocchi: Add the cooked gnocchi to the skillet, cooking until they are lightly golden on each side.
- Add cream and cheese: Reduce heat to low; add heavy cream and Parmesan cheese. Stir until the sauce is creamy and coats the gnocchi evenly.
- Garnish and serve: Garnish with fresh sage leaves before serving.
Notes
- Be careful not to overwork the dough to keep gnocchi light and tender.
- Use fresh sage leaves for the best flavor in garnish.
- Adding flour gradually helps prevent the dough from becoming too dense.
- Cook gnocchi in batches to avoid overcrowding and sticking.
- Optionally, you can toast the sage leaves in the butter for an extra aromatic touch.
