Savory Pumpkin Gnocchi with Sage Brown Butter Sauce
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 egg, lightly beaten
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 8-10 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- In a large mixing bowl, combine the pumpkin puree, flour, egg, salt, nutmeg, and Parmesan cheese. Mix until a dough forms.
- On a floured surface, divide the dough into small portions and roll each portion into a long rope. Cut the rope into bite-sized pieces.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crispy, about 3-4 minutes. Season with salt and pepper.
- Add the cooked gnocchi to the skillet and toss to coat them in the sage brown butter sauce.
- Serve the pumpkin gnocchi hot, garnished with additional grated Parmesan cheese and freshly ground black pepper.
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