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If you’re ready to treat yourself to a cozy, delightful Italian-inspired meal, this Pumpkin Gnocchi with Whipped Ricotta, Brown Butter, and Sage is the one to try. Featuring tender, pillowy gnocchi shaped like tiny pumpkins, this dish brings together the creamy sweetness of pumpkin and whipped ricotta with the nutty warmth of brown butter and crispy sage. The magic really starts once you bring a large pot of salted water to a gentle boil to cook the gnocchi to perfect, cloud-like softness. Every bite feels like a comforting fall hug, made all the better knowing you crafted these delicate pillows from scratch!

Ingredients You’ll Need

The beauty of this Pumpkin Gnocchi recipe lies in its simple yet essential ingredients. Each one plays a vital role—from the earthy sweetness of pumpkin puree to the richness of ricotta and the fragrant lift that fresh sage provides, every component works together to create a harmonious taste and texture.

• Baking Potato (1 large, about 350g): Acts as the starchy base, giving the gnocchi their tender, fluffy structure.
• Pure Pumpkin Puree (½ cup or 120g): Adds natural sweetness and moisture, infusing the dough with seasonal flavor.
• All-purpose Flour (2 ½ cups or 300g): The binding agent that helps hold the dough together without making it tough.
• Large Egg (1): Brings moisture and richness, helping the dough to be elastic yet soft.
• Salt (½ teaspoon): Enhances all the flavors throughout the dough.
• Black Pepper (¼ teaspoon): Adds a subtle warmth and spice.
• Nutmeg (¼ teaspoon, optional): Provides an earthy, warm aromatic note that complements pumpkin beautifully.
• Fresh Rosemary Spring: Used creatively as a “pumpkin stem” for garnish on the gnocchi.
• Ricotta (1 cup or 250g): Whipped to creamy perfection for a luscious sauce base.
• Natural Yogurt (1 tbsp): Adds a touch of tang and creaminess to the ricotta.
• Small Garlic Clove (1): Brings a delicate garlic flavor to the whipped ricotta.
• Unsalted Butter (4 tbsp or 55g): Browns beautifully to add a nutty richness to the dish.
• Fresh Sage Leaves (10-12): Crisp up in the brown butter for an aromatic, slightly peppery finish.

How to Make Bring a large pot of salted water to a gentle boil

Step 1: Boil and Prepare the Potato

First things first, bring a large pot of salted water to a gentle boil and add your baking potato whole. Cooking it covered until fork-tender usually takes about 30 minutes. You’ll know it’s ready when a knife slides easily into the center. This step is essential because the potato’s starch is the foundation for that melt-in-your-mouth gnocchi texture.

Step 2: Mash and Mix the Dough

Once the potato is cooked and slightly cooled, mash it thoroughly with a masher or sieve to ensure there are no lumps. Transfer to a bowl and blend in the pumpkin puree, flour, egg, salt, pepper, and nutmeg if you’re using it. Knead gently until it forms a soft dough. Remember, not overworking the dough keeps the gnocchi tender.

Step 3: Shape the Pumpkin Gnocchi

Divide the dough into four equal pieces and roll each piece into a long, thin rope about half an inch thick. Cut each rope into small sections, then shape each into a little ball. To give your gnocchi their pumpkin charm, gently press ridges around each piece with a toothpick or a knife’s edge and top with a tiny rosemary leaf to mimic a stem. These little details turn this dish into a real conversation starter!

Step 4: Freeze to Set the Shape

Place your shaped gnocchi on a parchment-lined tray, making sure they don’t touch, and pop them into the freezer for about 15 minutes. This step makes sure your gnocchi hold their shape and don’t fall apart in the next stage — because nothing is more disappointing than mushy gnocchi!

Step 5: Whip the Ricotta Sauce

While the gnocchi chill, let’s prepare the sauce. Bring a large pot of salted water to a gentle boil and in your food processor, blend the ricotta with yogurt, garlic, salt, and pepper until it’s luxuriously smooth. This whipped ricotta will add a creamy, tangy contrast to the browned butter and savory sage — trust me, it’s dreamy.

Step 6: Make Brown Butter and Sage

In a skillet over medium heat, melt the butter until it turns golden brown and smells nutty, then toss in fresh sage leaves. The sage crisps up, infusing the butter with an herby fragrance that will tie the dish together beautifully.

Step 7: Cook the Gnocchi

Okay, here’s where we bring a large pot of salted water to a gentle boil again (yes, it’s important to get it just right!). Slowly drop your pumpkin-shaped gnocchi into the boil in batches. Give them a gentle stir to prevent sticking and cook until they float to the surface — usually about 4 to 5 minutes. Use a slotted spoon to scoop them out delicately.

Step 8: Plate and Combine

Spread the whipped ricotta on a serving dish, arrange the cooked gnocchi over it, and drizzle everything generously with your brown butter and sage. The contrast of flavors and textures here is stunning — creamy, nutty, and herbaceous all at once.

How to Serve Bring a large pot of salted water to a gentle boil

Garnishes

Adding a final garnish of crispy sage leaves or a few fresh rosemary sprigs as pumpkin stems elevates the dish visually and enhances aroma. A light dusting of freshly cracked black pepper right before serving brightens the flavor beautifully.

Side Dishes

This gnocchi shines as a stand-alone main but pairs wonderfully with lightly dressed arugula salad or roasted vegetables like Brussel sprouts or butternut squash, which complement the pumpkin flavors without overwhelming them.

Creative Ways to Present

For a festive touch, serve the gnocchi in individual shallow bowls with dollops of ricotta and drizzled brown butter. You can also arrange the gnocchi around a larger platter garnished with edible flowers or toasted pine nuts for texture contrast that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftover cooked gnocchi, store them in an airtight container in the refrigerator for up to 2 days. Keep the whipped ricotta and brown butter separately to preserve freshness.

Freezing

You can freeze the uncooked, shaped gnocchi on a baking tray as instructed in the recipe. Once frozen solid, transfer them to a sealed freezer bag or container and keep for up to 1 month. When ready to cook, there’s no need to thaw — just add them straight into boiling salted water.

Reheating

Reheat cooked gnocchi gently in a warm pan with a little butter or by briefly simmering again in simmering salted water. Avoid microwaving as it can make them gummy. For the whipped ricotta, give it a quick stir and serve cool or at room temperature.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Absolutely! Just make sure to use pure pumpkin puree without added spices or sugars for the best results. It’s convenient and works beautifully in this recipe.

What if I don’t have a potato ricer?

No worries! You can use a fork or a masher to mash the cooked potato, but strive for as smooth a texture as possible to avoid lumps, which can affect the dough’s consistency.

Why is it important to bring a large pot of salted water to a gentle boil for cooking gnocchi?

Bringing a large pot of salted water to a gentle boil ensures even cooking and prevents the gnocchi from breaking apart. The gentle boil keeps them tender and helps them float perfectly when done.

Can I substitute ricotta for another cheese in the whipped sauce?

Ricotta’s light, creamy texture is key here, but you could try mascarpone or cream cheese. Just note the flavor and consistency will change slightly.

How do I know when the gnocchi are perfectly cooked?

Once you bring a large pot of salted water to a gentle boil and add the gnocchi, they’re done as soon as they float to the surface. This indicates they’re cooked through and ready to be scooped out.

Final Thoughts

This Pumpkin Gnocchi with Whipped Ricotta, Brown Butter, and Sage is one of those recipes that will quickly become a favorite for fall and beyond. It’s a bit of a creative project but so worth every minute when you taste those fluffy, flavorful gnocchi paired with luscious whipped ricotta and nutty browned butter. Don’t forget, timing the boil just right by bringing a large pot of salted water to a gentle boil is a crucial step that makes all the difference. So go ahead, gather your ingredients, and delight in this delicious homemade Italian treat!