Pumpkin Gnocchi With a White Wine Sauce

Pumpkin gnocchi in a white wine sauce cooked in a white Dutch oven.

5 from 1 vote

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!

Prep Time15

Cook Time15

Dough chill time15

Total Time45

Course: Main Course

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings:

Calories: 371kcal

Author: Petra

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

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

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