Pumpkin Gnocchi with Creamy Sage Pesto
Warm, creamy pumpkin gnocchi tossed in a rich sage cream sauce, perfect for a weeknight dinner or a small party.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 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
For best results, do not overwork the dough. Boil gnocchi in small batches to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin gnocchi, creamy sage pesto, fall recipes, vegetarian pasta
Find it online: https://surgerecipes.com/pumpkin-gnocchi-creamy-sage-pesto/