Pumpkin Gnocchi with Butter-Sage Cream Sauce

Such a fun and unique way to use pumpkin! 

Note #1: Substitute 1 cup pumpkin puree (not pie filling) for the roasted pumpkin if desired. 

Note #2: “Sugar” or “pie” pumpkins are smaller squashes with a firm, sweet flesh that’s much smoother than larger pumpkins, making them ideal for roasting, making soups, and turning into purees for pasta, pies and other baked goods.

Note #3: Uncooked gnocchi can be frozen uncovered on a baking sheet until solid, and then transferred to a freezer bag and frozen for up to 2 weeks. To cook, drop the frozen gnocchi directly into boiling water and boil until they float and are cooked all the way through, about 5 minutes.

Pumpkin Gnocchi with Butter-Sage Cream Sauce

1 small “sugar” or “pie” pumpkin (about 1 1/2 pounds), stem removed, halved lengthwise, and seeded

1 3/4 cups all-purpose flour, plus more for the work surface if necessary

Coarse salt and freshly ground black pepper

1/8 teaspoon nutmeg, preferably freshly grated

1/2 cup grated Parmigiano Reggiano cheese, plus more for serving

1 cup chicken or vegetable stock

2 tablespoons unsalted butter

6-8 fresh sage leaves

1/2 cup half and half

Preheat the oven to 400 degrees. Place the pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with aluminum foil and roast until soft, about 45 to 55 minutes. Let cool.

Scrape the pumpkin flesh from the skin and discard the skin. You should have about 1 cup pumpkin.

Mound the flour in the center of a large work surface. Add 2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the nutmeg. Using a fork, mix until well combined. 

Make a well in the center of the flour mixture and fill it with the pumpkin and 1/2 cup of the cheese. 

Slowly incorporate the flour mixture, beginning with inner rim of the well. When the flour is incorporated, form the dough into a ball and knead until smooth.

Divide the dough into 6 equal pieces. Roll each piece into a “rope”, about 1-inch in diameter. Transfer the rope to a piece of parchment paper and cut it into 3/4-inch-long pieces. 

Transfer the gnocchi to a baking sheet and cover with plastic wrap while you work with the remaining dough.

Bring a large pot of water to a boil. Add the gnocchi and cook until they rise to the top, about 2-4 minutes (if necessary, work in batches to prevent overcrowding the pot).

Meanwhile, in a large skillet over medium heat, combine the broth, butter and sage leaves. Bring to a simmer. 

Stir in the half and half and cook, stirring constantly, for 30 seconds. 

Using a slotted spoon, transfer the gnocchi to the broth mixture and toss to combine. Simmer for 1 minute to heat through.

Serve immediately with freshly grated Parmigiano Reggiano sprinkled over top.

Serves 4