15 Incredible Squash Recipes That Go Beyond Zucchini

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Pumpkin Gnocchi is a cozy and flavorful dish that's perfect for a fall dinner. These tender gnocchi are made with a blend of pumpkin puree, ricotta, and Parmesan cheese, giving them a light and delicate texture. Tossed in a nutty browned butter sauce with crispy sage leaves, this dish is both comforting and elegant. No fresh pumpkin on hand? Using canned pumpkin is an excellent way to enjoy this dish year-round!

Ingredients (for 2-4 servings):

• 1 cup pumpkin puree (canned or homemade)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 2 to 2 1/2 cups all-purpose flour
• 4 tbsp unsalted butter
• 6-8 fresh sage leaves
• Salt and black pepper to taste
• Grated Parmesan cheese (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, beaten egg, salt, and ground nutmeg. Mix until well combined.
2. Gradually add the flour, 1/2 cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
3. Lightly flour a work surface and your hands. Divide the dough into 4 portions.
4. Roll each portion into a long rope about 1/2 inch thick.
5. Cut the ropes into 1-inch pieces and gently roll each piece over the tines of a fork to create ridges, or simply leave them as little pillows.
6. Bring a large pot of salted water to a boil.
7. Working in batches, drop the gnocchi into the boiling water. They are done when they float to the surface, about 2-3 min.
8. Use a slotted spoon to transfer the cooked gnocchi to a plate.
9. In a large skillet, melt the butter over medium heat.
10. Add the sage leaves and cook until the butter begins to brown and the sage becomes crispy about 3-4 min.) Be careful not to burn the butter.
11. Remove the skillet from the heat and season with salt and black pepper to taste.
12. Add the cooked gnocchi to the skillet with the browned butter and sage, tossing gently to coat.
13. Serve the gnocchi in bowls, sprinkled with grated Parmesan cheese, and garnished with fresh parsley.