introduction
This recipe makes soft pumpkin gnocchi with a smooth sage cream sauce. It is warm, mild, and good for a simple dinner. The steps are easy and the dish feels special.
why make this recipe
- It uses simple pantry ingredients.
- It is tasty and comforting.
- You can make it ahead and finish fast when guests arrive.
- It is a good mix of pumpkin and cheese with a fresh herb touch.
how to make Pumpkin Gnocchi with Creamy Sage Pesto
Make the gnocchi dough, cut the pieces, cook them, and toss with the creamy sage pesto. Work in small batches so the gnocchi cook evenly.
Ingredients :
- 2 cups pumpkin puree
- 2 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup sage leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- Salt and pepper to taste
Directions :
- In a bowl, combine pumpkin puree, flour, egg, and salt until a soft dough forms.
- Roll the dough into long ropes and cut into bite-sized pieces.
- Boil gnocchi in salted water until they float, then remove and drain.
- In a blender, combine heavy cream, sage, Parmesan, pine nuts, salt, and pepper; blend until smooth.
- Toss gnocchi in the creamy sage pesto until well coated. Serve warm and enjoy!
how to serve Pumpkin Gnocchi with Creamy Sage Pesto
Serve the gnocchi hot on a plate. Add extra grated Parmesan on top. A sprinkle of toasted pine nuts or a few fresh sage leaves makes it look nice. Serve with a green salad or roasted vegetables.
how to store Pumpkin Gnocchi with Creamy Sage Pesto
- In the fridge: Keep leftovers in an airtight container for 2–3 days.
- In the freezer: Freeze cooked gnocchi in a single layer on a tray, then transfer to a bag for up to 1 month. Thaw in the fridge and reheat gently in a pan with a splash of cream or water.
- Sauce: Store sauce separately for up to 3 days in the fridge. Reheat slowly so it does not split.
tips to make Pumpkin Gnocchi with Creamy Sage Pesto
- Use cold pumpkin puree and room temperature egg.
- Do not overwork the dough; stop when it is soft and holds together.
- If the dough is sticky, dust with a little extra flour.
- Cook gnocchi in small batches so they do not stick together.
- Warm the sauce gently and use a little pasta water to thin it if needed.
variation (if any)
- Use browned butter and whole sage leaves instead of the creamy pesto for a nutty flavor.
- Swap pine nuts for walnuts or almonds.
- Add a pinch of nutmeg to the dough for more autumn flavor.
- Use ricotta instead of pumpkin for a lighter gnocchi.
FAQs
Q: Can I use canned pumpkin?
A: Yes. Use plain pumpkin puree, not pumpkin pie mix.
Q: How do I know when gnocchi are done?
A: They float to the top of the pot and stay there for a few seconds. Then they are done.
Q: Can I skip the pine nuts?
A: Yes. You can leave them out or use another nut or seed.
Q: Is the dough the same as potato gnocchi?
A: It is similar but uses pumpkin puree instead of mashed potato. The dough is softer.
Q: Can I make the dough ahead?
A: You can make and wrap the dough in plastic for a few hours in the fridge. It is best used the same day.
Conclusion
For another take on this idea, see this recipe: Pumpkin Gnocchi in a Creamy Sage Sauce – Kenna’s Cooks.
Print
Pumpkin Gnocchi with Creamy Sage Pesto
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Soft pumpkin gnocchi tossed in a smooth and creamy sage pesto sauce, perfect for a comforting dinner.
Ingredients
- 2 cups pumpkin puree
- 2 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup sage leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- Salt and pepper to taste
Instructions
- In a bowl, combine pumpkin puree, flour, egg, and salt until a soft dough forms.
- Roll the dough into long ropes and cut into bite-sized pieces.
- Boil gnocchi in salted water until they float, then remove and drain.
- In a blender, combine heavy cream, sage, Parmesan, pine nuts, salt, and pepper; blend until smooth.
- Toss gnocchi in the creamy sage pesto until well coated. Serve warm and enjoy!
Notes
Serve hot with extra grated Parmesan and toasted pine nuts for added garnish. Can be stored in the fridge or freezer for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: pumpkin gnocchi, creamy sage pesto, Italian dinner, vegetarian comfort food