Pan-Seared Pumpkin Gnocchi With Fresh Sage
Yummy homemade pumpkin gnocchi with sage is the perfect dinner dish for a fancy date-night at home.
Servings Prep Time
2people 40mins
Cook Time
Servings Prep Time
2people 40mins
Cook Time
  • 1cup ricotta cheesepart-skim
  • 1cup pumpkin puréemake sure it’s not pumpkin pie filling
  • 2 egg yolkslarge
  • 2teaspoons kosher salt
  • 2teaspoons brown sugar
  • 1/4teaspoons nutmeg
  • freshly ground pepperto taste
  • 1 1/2cups all-purpose flourplus more for flouring surfaces
  • 4tablespoons butterunsalted
  • 2teaspoons sagefresh, chopped into thin ribbons
  • 1/2cup crème fraîche
  • 1/4cup Parmesan cheeseshaved
  • 1/4cup pine nutstoasted
  1. Line a baking sheet with parchment paper and lightly dust it with flour. Bring a large pot of water to a boil and add a few pinches of salt to flavor the pasta.
  2. Using a spatula or spoon, smash the ricotta through a fine-mesh strainer (I prefer the OXO fine mesh strainer) and into a large bowl. Be sure to scrape any ricotta from the underside of the strainer. Add the pumpkin, egg yolks, salt, brown sugar, nutmeg, and a few pinches of ground pepper, and mix it together. Fold the flour into the mixture until just combined (be careful not to overmix, since overmixing will create tougher dough).
  3. Flour a countertop or work surface, and place the dough on top. The dough will be slightly sticky, so flour your hands and work surface as needed. With floured hands, gently pat the dough into a rectangle and slice it into 4 equal pieces. Take 1 piece and roll it into a cylinder about an inch in diameter. Cut the cylinder into 1-inch pieces. Place the gnocchi on the floured baking sheet. Roll and cut the other 3 pieces of gnocchi dough.
  4. Line another baking sheet or work surface with parchment paper. Add a third of the gnocchi to the boiling water. After the gnocchi has started to float, let them cook for another 30 seconds. Remove the gnocchi from the pot with a slotted spoon, and blot any excess water with a paper towel. Transfer the gnocchi to the baking sheet, and cook the remaining gnocchi in 2 more batches.
  5. Melt 2 tablespoons of butter in a frying pan over medium-high heat. When the butter is bubbling, add half of the gnocchi and 1 teaspoon of the sage. Turn the gnocchi frequently, until the gnocchi are browned and a little crispy. Transfer with the slotted spoon to a large bowl, and then repeat with the rest of the butter, sage, and gnocchi.
  6. Reduce the heat to medium low, then add 1/3 cup of the gnocchi cooking water and the crème fraîche. Stir together and whisk frequently, until slightly thicker. Season with salt and pepper to taste, then add the browned gnocchi. Top with parmesan and toasted pine nuts if preferred.