Are you kidding me? Pumpkin Gnocchi with Sage Butter and Mushrooms! Yes, I know, like it was not expected…Pumpkin again. This gnocchi classic recipe is pimped with pumpkin and fresh mushrooms. All the best from this colorful fall season on one plate.
Easy recipe for pumpkin gnocchi is the perfect way to use the pumpkin leftovers after Halloween. The mashed pumpkin, used instead of traditional potatoes, gives a beautiful golden color and sweet nutty taste. And now comes the best part of this recipe. BUTTER! Brown sweet butter, sage and mushrooms fits so perfectly with nutty pumpkin gnocchi. If you are short on time, you can of course use canned pumpkin purée. We are simply fans of fresh homemade pumpkin purée. It is really easy to make.
Fall on the plate.
You really do not have to be a professional chef to prepare gnocchi by yourself. It’s a bit of work, but it’s well worth the effort. They just taste much better than bought ones in the store.
Invite your friends or your family! Looking forward to the gnocchi feast together in the kitchen, is a lot of fun and shortens the effort.
Are you a true pumpkin lover? Then you should also try our amazing pumkin cinnamon rolls. They are perfect as a dessert right after! 🙂
Pumpkin Gnocchi with Sage Butter and Mushrooms
- 300 g Pumpkin Puree
- 150 g All-Purpose Flour
- 1 pcs Egg
- Salt & Pepper to taste
- Pinch of Nutmeg
- 50 g Butter unsalted
- Handful Fresh Sage
- Parmesan Cheese
- Preheat the oven on 180 ºC
- Cut the pumpkin in half, remove all the seeds and peel it. Then cut the pumpkin into small cubes and roast on baking sheet in the oven for about 30 minutes until soft
- Remove the pumpkin from the baking tray and mash it a bit with a fork. If you have a blenderstick you can use it as well. Just be careful not to blend it too crazy, that it becomes sauce. Set aside to let it cool down
- In a big bowl, mix the pumpkin puree, flour, a pinch of salt, the nutmeg and the egg
- Mix everything together using a wooden spoon and then your hands
- Once the mixture starts to resemble a dough, turn it out onto a lightly floured surface. Add more flour if you need to. The dough should be elastic and not to sticky anymore
- Turn out the dough onto a floured surface and cut into four pieces. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges
- Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi
- Heat half of the butter and the oil in a large frying pan over medium heat. Add the mushrooms and the gnocchi and fry for 2 mins or until starting to brown. Add the rest of the butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy
- Enjoy your BeastFeast!