Learn how to make homemade gnocchi from scratch with just 2 ingredients! This pumpkin gnocchi recipe combines pillowy soft gnocchi in a savory sage, white wine, and parmesan sauce. It's a fall dinner that's sure to impress but it's so easy to make!
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Pumpkin Gnocchi With a White Wine Sauce
Learn how to make homemade gnocchi from scratch with just 2 ingredients! This pumpkin gnocchi recipe combines pillowy soft gnocchi in a savory sage, white wine, and parmesan sauce. It's a fall dinner that's sure to impress but it's so easy to make!
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Ingredients
For the gnocchi
- 250 g pumpkin puree
- 225 g all-purpose flour
For the sauce
- 1 tablespoon olive oil
- 1 medium shallot diced
- 3 cloves garlic minced
- 5-6 sage leaves chopped
- ½ cup dry white wine
- 30 g parmesan cheese dairy-free if needed
- 28 g butter, cold dairy-free if needed
- ½ teaspoon salt or to taste, plus more for cooking the pasta
- Freshly ground black pepper, to taste
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- In a large bowl, combine the pumpkin puree and flour. Knead until you have a smooth dough ball. Cover with a towel and let rest for 15 minutes.250 g pumpkin puree, 225 g all-purpose flour
- In the meantime, bring a large pot of salted water to a boil. Cover with a lid and set aside for later.
- Divide the dough into 4 equal portions. Flour your surface generously and roll one of the portions in a log that's ½" thick. Use a bench scraper or sharp knife to cut ½” segments of dough off of the log to form each gnocchi. Sprinkle with flour to prevent sticking and repeat with the rest of the portions.
- Add the gnocchi to the boiling water and stir to prevent sticking. The gnocchi will rise to the top of the pot when they are ready, this should take between 3 and 5 minutes.
- Drain the gnocchi, but do not rinse. Reserve ½ cup of pasta water just in case.
- Make the sauce: Heat a large skillet or a Dutch oven under medium heat and add the olive oil. Once hot, add shallot and saute for 3-4 minutes, or until translucent. Add the garlic and sage leaves and saute for 1 minute or until fragrant.1 tablespoon olive oil, 1 medium shallot, 3 cloves garlic, 5-6 sage leaves
- Add the white wine to deglaze the pan and scrape off any brown bits that may be on the bottom of it. Add the gnocchi and mix.½ cup dry white wine
- Turn off the heat and add the cold butter, parmesan chees, salt, and black pepper. Mix until emulsified, adding a splash of the reserved cooking water if needed. Serve right away with more parmesan cheese. Enjoy!30 g parmesan cheese, 28 g butter, cold, ½ teaspoon salt
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 51.5g | Protein: 8.7g | Fat: 12g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.7g | Cholesterol: 21.7mg | Sodium: 437mg | Potassium: 293.85mg | Fiber: 3.5g | Sugar: 3.4g | Vitamin C: 2.3mg | Calcium: 95mg | Iron: 1.4mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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