This pumpkin gnocchi with sage butter recipe is great for chilly fall/winter days but it’s also great in hotter days!
Sometimes I wish we lived in the northern hemisphere. Why, you might ask. Well, there are many reasons, but one of them is that from October to February blogs and Pinterest start showcasing recipes that go very well with cold days, but here in Brazil the days get warmer as the year ends. Yes, it is summer down here and the only way to properly set up a Christmas tree is by doing it with the AC on 🙂
Hot chocolates, soups, stews, cakes, and all kinds of recipes with pumpkin do not go very well with the thermometers reaching 90 degrees (or even higher). But we might have found a way to work around this a little, and it is called Pumpkin Gnocchi.
These little pillows made from flour, pumpking puree (instead of potatoes) and cheese are phenomenal. The sage butter rounds up the fall and winter flavors giving extra warmth – but the kind that warms your soul, not your skin!
Well, are you ready for this great recipe?
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- 3 cups pumpkin, cooked and mashed
- 3 cups all-purpose flour (a little more for working surface)
- 1 cup parmesan cheese, grated
- 1 tsp salt
- Sage butter:
- ⅓ cup butter
- 2 tbsp sage
- Parmesan cheese, grated (for serving)
- Place pumpkin in a large bowl and add flour, parmesan and salt. Mix well until combined. Turn onto a floured surface and knead for 2-3 minutes, until smooth.
- Divide dough in several pieces. Roll each part into a sausage and cut ¾in (2cm) pieces.
- Heat a large pan of water and bring it to a boil. When water starts boiling place ½ batch of gnocchi into water. Cook until gnocchi rise to the surface, then cook for 3 more minutes. Drain in a colander and keep warm.
- Sage butter:
- In a small saucepan, melt butter. Remove from heat and add sage.
- To serve, drizzle gnocchi with the sage butter and sprinkle with parmesan cheese.