Pumpkin Gnocchi in Brown Butter Sage Sauce

I've been holding on to this recipe for a while, waiting for the perfect opportunity to try it. Everything in that title sounds delicious! Well, the opportunity came when I had extra pumpkin puree left over after making my Grandma's pie.

Pumpkin Gnocchi in Brown Butter Sage Sauce


1/2 C ricotta
1/2 C pumpkin puree
1/2 C fresh grated parmegiano reggiano
1 egg yolk
1 1 tsp lemon zest
1 tsp salt
1 C flour
3 tbsp butter
2 tbsp olive oil
2 tbsp balsamic vinegar
3 sprigs fresh sage


Combine ricotta, pumpkin, cheese, yolk, lemon zest, and salt in a large bowl and mix well. Sprinkle half of the flour on the mixture, and gently incorporate but turning a few times with a spatula. Dump the mixture on a lightly floured surface and knead the rest of the flour into the dough, don't over knead. Divide the dough into 4 parts, and roll each one into a rope about an inch thick. Cut eat rope into one inch segments.

Heat a frying pan with 1 tbsp of the butter and 1 tbsp of olive oil. Cook gnocchi in the pan, in batches, about 1-2 minutes on each side, until nicely browned. Transfer the batches to a 300 degree oven while cooking the rest. 

Discard the butter and oil in the pan and clean with a paper towel, Heat pan back to medium and add the rest of the butter and oil. Add the fresh sage and cook until browned and sizzling. Remove and discard. Add the vinegar and whisk together. 

Serve in a bowl with sauce poured over the gnocchi and extra shaved cheese on top.

I have to admit this recipe didn't quite live up to my excitement. I thought the flavor was a little more bland than I'd expect with all the rich flavored ingredients. I'd be willing to give it another shot though, and might increase the amount of sauce. Let me know if you try and and how much luck you have!