Imagine a dish that perfectly captures the essence of autumn—rich, velvety pumpkin gnocchi, elegantly tossed in fragrant sage and decadent truffle butter. This delightful Italian recipe not only tantalizes your taste buds but also elevates your dining experience to new heights. Whether you're hosting a cozy dinner party or simply indulging in a comforting meal at home, this Pumpkin Gnocchi with Sage and Truffle Butter is sure to impress. Ready to embark on a culinary adventure that will have everyone asking for seconds? Dive into our recipe and discover the secrets to crafting this seasonal masterpiece!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 8 fresh sage leaves
- 1 tablespoon truffle oil
- Parmesan cheese for serving
Instructions
- In a large mixing bowl, combine the pumpkin puree, egg, and salt. Mix thoroughly until smooth and well incorporated.
- Gradually add the all-purpose flour to the pumpkin mixture, kneading gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.
- Dust a clean work surface with flour. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick.
- Using a sharp knife, cut each rope into 1-inch pieces to create individual gnocchi. Optional: Create a traditional ridged texture by rolling each gnocchi against a fork or gnocchi board.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in batches, being careful not to overcrowd the pot.
- Cook the gnocchi for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add fresh sage leaves and cook until the butter becomes golden brown and fragrant, about 2-3 minutes.
- Add the cooked gnocchi to the skillet with sage butter. Gently toss to coat, allowing the gnocchi to develop a light golden crust.
- Drizzle truffle oil over the gnocchi, providing a luxurious and aromatic finish.
- Transfer to serving plates and generously sprinkle with freshly grated Parmesan cheese.
- Serve immediately while hot, garnishing with additional fresh sage leaves if desired.
Tips
- Choose Quality Pumpkin Puree: For the best flavor, use fresh homemade pumpkin puree or high-quality canned puree. Avoid pumpkin pie filling, as it contains added sugars and spices.
- Don’t Overwork the Dough: When mixing the ingredients, be gentle. Over-kneading can lead to tough gnocchi. Aim for a soft, slightly sticky texture.
- Flour Your Surface: Dust your work surface generously with flour to prevent the dough from sticking while rolling and cutting.
- Cooking in Batches: To ensure even cooking, drop the gnocchi into the boiling water in small batches. This prevents them from clumping together.
- Perfect the Sage Butter: Keep an eye on the butter as it melts; you want it to turn golden brown and develop a nutty aroma without burning.
- Finish with Truffle Oil: A little goes a long way! Drizzle the truffle oil sparingly to enhance the dish without overpowering the delicate flavors of the gnocchi.
- Serve Immediately: Gnocchi is best enjoyed fresh and hot. Serve right after cooking to maintain the perfect texture and flavor.
- Garnish for Presentation: Elevate your dish by garnishing with additional fresh sage leaves and a generous sprinkle of Parmesan cheese for a beautiful finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 8g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 65mg
