Pumpkin-Maple Gnocchi with Brown Butter + Sage
The Sweetest Side Dish
RECIPE + PHOTOS BY OFFBEAT+INSPIRED
Sweet, buttery, savory, and rich, this gnocchi is almost too satisfying for your sweet tooth to be considered a dinner course – but hey, we aren’t complaining! Filling & perfect for Autumn, we are in love with all things pumpkin, and this dish is no exception. The sweets notes of cinnamon, nutmeg, and maple syrup are perfectly paired up with the savory hint of sage, and once you add pumpkin into the mix, you have the perfect Fall comfort food all wrapped up into one little convenient dish. Easy enough to make for a cozy weeknight dinner, see the recipe and instructions listed below – and don’t forget your warm mug of apple cider to pair with it!
- 1 cup of canned pumpkin or pureed, cooked pumpkin
- 1 cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- 2 large eggs
- 2 teaspoons salt plus additional to taste
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3-4 cups all-purpose flour (I used 1 cup whole wheat AP flour and the rest regular AP flour)
- 2 tablespoons minced fresh sage, plus more for serving
- ¼ cup unsalted butter
- ¼ cup maple syrup
- Black pepper and additional salt to taste
- Mix pumpkin, ricotta, Parmesan, eggs, salt cinnamon and nutmeg together in a large bowl.
- Add 2 cups of flour and mix well. Add an additional ¼ cup of flour at a time until dough is sticky but workable. You’ll want to be able to shape the dough into a log but don’t add more flour than necessary. Cover dough with a damp towel.
- Bring a large pot of water to a boil. Add a dash of salt to the water and let it simmer while you shape the gnocchi.
- On a floured work surface, roll the dough into a large log. Cut the log into eight equal pieces.
- Roll each lump of dough into a rope shape about half an inch thick. Cut the rope into gnocchi pieces about an inch long.
- Using the tines of a fork, gently form indentations on each gnocchi piece to make them a bit thinner and to help the sauce to adhere in the grooves.
- Repeat steps 5 and 6 until all the gnocchi are formed.
- Gently pick up a few gnocchi at a time and drop into the boiling water. Allow them to cook for a few minutes until they rise to the top. Skim the cooked pieces off the water with a slotted spoon and place on a baking sheet with a bit of olive oil.
- Repeat step 8 until all the gnocchi are cooked. Don’t add too many pieces to the pot at a time otherwise they will all stick together.
- After all the gnocchi are cooked, heat the butter in a large saute pan over medium-high heat. Let the butter cook until it stops frothing and the color changes to a brown tint (but be careful not to burn the butter!).
- Add enough gnocchi to the pan to have a single layer (don’t stack them). Let them cook for 90 seconds, untouched. After 90 seconds, stir the gnocchi around a little, add sage and maple syrup and allow to cook an additional 60 seconds. With a slotted spoon, remove gnocchi from the pan and repeat with remaining gnocchi. If you have to do this step in batches, just make sure to divide the sage and maple syrup evenly into each batch.
- After the last of the gnocchi are sauteed, transfer to a serving bowl and drizzle with the leftover brown butter from the saute pan. Top with salt, pepper and additional sage leaves to taste.
- Serve and enjoy!