30-Minute Pumpkin Ricotta Gnocchi with Sage Butter
30-Minute Pumpkin Ricotta Gnocchi with Sage Butter is a delightful fusion of sweet pumpkin and creamy ricotta, all enveloped in a fragrant sage-infused butter sauce. This elegant yet simple dish can be prepared in just half an hour, making it perfect for busy weeknights or impressing guests. With fluffy gnocchi that burst with flavor, you’ll have everyone asking for seconds while filling your kitchen with irresistible aromas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1 cup ricotta cheese (whole milk)
- 1 cup all-purpose flour, sifted
- 1 large egg yolk
- ½ tsp salt
- 4 tbsp unsalted butter
- 10 fresh sage leaves
- ¼ cup grated Parmesan cheese
Instructions
- In a mixing bowl, combine pumpkin puree, ricotta cheese, egg yolk, and salt. Gradually mix in flour until a soft dough forms.
- Dust the work surface with flour and divide the dough into portions. Roll each portion into ropes about one inch thick, then cut into bite-sized pieces.
- Boil a large pot of salted water. Drop in gnocchi; they are ready when they float (about 2-3 minutes). Remove and set aside.
- In a skillet over medium heat, melt butter until foamy. Add sage leaves and sauté until fragrant (about 1 minute).
- Gently toss cooked gnocchi in the skillet with sage butter until well coated.
- Serve topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: For added flavor, sprinkle nutmeg or chili flakes on top before serving. Substitute pumpkin with butternut squash for a different twist.