Pillowy gnocchi paired with creamy pumpkin-sage sauce—warm, aromatic, and comforting for autumn nights.
# What You’ll Need:
→ Gnocchi
01 - 1 pound russet potatoes, peeled and cubed
02 - 1 cup canned pumpkin purée
03 - 1 1/2 cups all-purpose flour, plus more for dusting
04 - 1 large egg
05 - 1/2 teaspoon salt
06 - 1/8 teaspoon ground nutmeg (optional)
→ Sage Pumpkin Sauce
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 8 to 10 fresh sage leaves, chopped
10 - 3/4 cup whole milk or half-and-half
11 - 1/4 cup grated Parmesan cheese, plus extra for serving
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add cubed potatoes and cook until fork-tender, 12 to 15 minutes. Drain thoroughly and mash until smooth. Allow to cool slightly.
02 - In a large mixing bowl, combine mashed potatoes, pumpkin purée, flour, egg, salt, and nutmeg. Mix gently just until a soft dough forms. If the dough is too sticky, sprinkle in additional flour as needed.
03 - Transfer dough onto a floured surface. Divide into four portions. Roll each into a log about 3/4-inch thick, then cut into 1-inch pieces. For classic ridges, roll each piece over the tines of a fork.
04 - Bring a large pot of salted water to a gentle boil. Working in batches, add gnocchi and cook until they float to the surface, about 2 to 3 minutes. Use a slotted spoon to transfer cooked gnocchi to a plate.
05 - Heat butter and olive oil in a large skillet over medium heat. Add chopped sage and sauté for 1 to 2 minutes until fragrant.
06 - Stir in pumpkin purée and milk. Simmer gently for 3 to 4 minutes, stirring frequently. Add grated Parmesan and season with salt and black pepper to taste.
07 - Add cooked gnocchi to the skillet with the sauce. Toss gently to coat and heat through for 1 to 2 minutes.
08 - Divide among plates and garnish with extra Parmesan and freshly ground black pepper. Serve immediately.
