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Sweet Potato Gnocchi with Pumpkin

Sweet Potato Gnocchi with Pumpkin
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Sweet Potato Gnocchi with Pumpkin is a creamy and comforting fall-inspired dish combining the natural sweetness of roasted sweet potatoes with earthy pumpkin puree. Soft, pillowy gnocchi are enriched with ricotta and Parmesan cheese, seasoned with nutmeg and salt, and finished with a fragrant sage butter sauce. Perfect for cozy dinners and versatile enough for various dietary adaptations, this recipe brings wholesome, indulgent flavors to your table.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes (roasted until fork-tender)
  • 1/2 cup pumpkin puree
  • 1 cup all-purpose flour (or gluten-free blend for GF option), plus extra for dusting
  • 1/2 cup ricotta cheese (optional)
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Sauce Ingredients

  • 4 tablespoons unsalted butter
  • 10 fresh sage leaves
  • Extra grated Parmesan cheese for finishing
  • Freshly cracked black pepper, to taste

Optional Garnishes and Add-ons

  • Toasted pine nuts or walnuts
  • Grated Pecorino cheese
  • High-quality olive oil for drizzling

Instructions

  1. Roast and Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Roast whole sweet potatoes until tender when pierced with a fork, about 45-60 minutes. Let them cool, then scoop out the flesh and mash until smooth, ensuring no lumps remain.
  2. Mix the Dough Ingredients: In a large bowl, combine the mashed sweet potatoes, pumpkin puree, ricotta (if using), Parmesan, egg, nutmeg, and salt. Gradually fold in the flour until the dough forms a soft, slightly sticky ball. Be careful not to overwork the dough to keep gnocchi tender.
  3. Shape the Gnocchi: Dust your work surface with flour. Divide the dough into small portions, roll each into ropes about ¾ inch thick, and cut into bite-sized pieces. Using a fork, gently press each piece to create ridges to help the sauce cling better.
  4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches. When they float to the surface, cook for an additional 30 seconds to ensure they are fully cooked. Remove them with a slotted spoon and set aside.
  5. Prepare the Sage Butter Sauce: In a large skillet over medium heat, melt the butter and add fresh sage leaves. Cook until the butter turns golden and fragrant. Add the cooked gnocchi and toss gently to coat evenly. Finish by sprinkling with extra Parmesan and freshly cracked black pepper.

Notes

  • Use Dry Sweet Potatoes: Roasting instead of boiling reduces moisture, improving dough consistency.
  • Don’t Over-Flour: Add just enough flour to bring the dough together to keep gnocchi light and tender.
  • Test a Sample Piece: Boil one gnocchi to check firmness; add more flour if it falls apart.
  • Work Quickly: Shape the gnocchi immediately after mixing to prevent stickiness.
  • Use Fresh Sage: It provides the best flavor for the butter sauce; dried sage is less aromatic.

Nutrition

Keywords: sweet potato gnocchi, pumpkin gnocchi, fall recipes, Italian gnocchi, vegetarian gnocchi, gluten-free gnocchi

Find it online: https://lillysplate.com/sweet-potato-gnocchi-with-pumpkin/