Pumpkin Gnocchi with Brown Butter Sage Sauce
Put an autumnal twist on traditional homemade gnocchi with this Autumn Doll Pumpkin Gnocchi with Brown Butter Sage Sauce. This specialty squash is available during the fall months and is incredibly unique thanks to its slightly dry texture when cooked. Paired with a simple brown butter sage sauce, this homemade gnocchi recipe is the perfect way to enjoy this seasonal squash.
Recipe developed in collaboration with GARDENWORKS.
The unique flavour and texture of Autumn Doll Pumpkin
You have probably seen recipes for butternut squash or sweet potato gnocchi, but have you ever considered making gnocchi with Autumn Doll Pumpkin?
This specialty squash is available during the fall months. It’s a small variety with dark orange skin with light orange stripes and vibrant orange flesh. But don’t limit this gorgeous squash to decorating—it is also an excellent edible squash with the perfect texture to make this gnocchi recipe.
Once cooked, Autumn Doll Pumpkin develops a wonderfully dry, dense, potato-like texture. I like to describe it as having the texture of a slightly denser russet potato with all the flavour of a pumpkin. It’s also slightly sweet, which makes it delicious on its own and especially well suited to this homemade gnocchi recipe.
The naturally dry texture is actually what makes this squash so great for gnocchi. Since it contains less moisture than some other varieties of squash, you can create a light, fluffy dough without having to add too much flour.
How to make gnocchi with Autumn Doll pumpkin
Whether you have made gnocchi from scratch before or this is your first time, this recipe is surprisingly easy and forgiving.
Start by roasting a russet potato and the Autumn Doll Pumpkin until tender. Once they have cooled slightly, mash them together and combine with flour, a beaten egg, a dash of nutmeg and a little olive oil—because it is an Italian recipe, after all!
The key to light and fluffy gnocchi is to avoid overworking the dough. Add just enough flour to bring everything together and gently knead it until you have a soft, workable dough.
Once you have your dough, you can shape the gnocchi however you like. Use a gnocchi board to create traditional oblong pieces with ridges, roll the dough into a long rope and cut it into simple rectangles, or get creative and shape your gnocchi into anything you desire!
Once you get the hang of making homemade gnocchi, you will want to make this fall recipe all season long.
Pumpkin substitutions
If you can’t find Autumn Doll pumpkin for this recipe, there are a few substitutions that you can use:
- Marina di Chioggia squash: A great Italian heirloom with a similar dry and potato-like texture
- Grey ghost pumpkin: This variety is a bit denser but pairs perfectly with browned butter and sage
- Jarrahdale pumpkin: Also has a drier texture but lots of pumpkin flavour
Make Ahead and Freeze
Just like any other homemade gnocchi recipe, this Autumn Doll Pumpkin gnocchi is perfect for making ahead and freezing. Not only does it save time on busy weeknights, but it also means you can enjoy the flavours of fall whenever you are craving them.
Once the gnocchi are prepared, simply freeze and store them until you are ready to use them. Then all you have to do is boil the gnocchi and make the brown butter sage sauce for an easy and comforting fall dinner.
To freeze the gnocchi:
- Place the gnocchi on a baking tray lined with parchment paper and lightly dusted with flour.
- Space the gnocchi slightly apart so they are not touching.
- Loosely cover the tray with plastic wrap and freeze for 3 to 4 hours, or until the gnocchi are completely frozen.
- Once frozen solid, transfer the gnocchi to a zip-top freezer bag and store until ready to use.
There is no need to thaw the gnocchi before cooking. Simply add the frozen gnocchi to a pot of boiling, salted water and cook for 5 to 6 minutes, or until they float to the top. Once they are floating, cook for another 1 to 2 minutes before transferring them to your favourite sauce.
For this recipe, I love serving them with a simple brown butter sage sauce. The nutty brown butter, fragrant sage and slightly sweet squash gnocchi are a perfect match for a cozy fall meal.
Shop Autumn Doll Pumpkin at GARDENWORKS this Fall
Autumn Doll Pumpkin can be difficult to find at your typical grocery store since it is a specialty squash, but the good news is that GARDENWORKS carries this unique squash during the fall months.
Visit a GARDENWORKS location near you in the Lower Mainland or on Vancouver Island to discover this incredible squash for yourself. With its beautiful orange skin, it makes a gorgeous fall decoration, but once you’re ready to cook, its sweet pumpkin flavour and wonderfully dry, potato-like texture make it just as delicious as it is beautiful.
Pick one up this fall and turn it into homemade Autumn Doll Pumpkin Gnocchi with Brown Butter Sage Sauce! 🍂
Get the Recipe: Pumpkin Gnocchi with Brown Butter Sage Sauce
Autumn Doll Pumpkin Gnocchi with Brown Butter Sage Sauce
Ingredients
For the Gnocchi:
- 300 grams russet potato cooked
- 300 grams Autumn Doll Pumpkin cooked
- 1 large egg
- 1 teaspoon sea salt divided
- 1/8 teaspoon ground nutmeg
- 250 to 350 grams all purpose flour *See Recipe Notes
For boiling the gnocchi:
- water
- 1 tablespoon sea salt
For the Brown Butter Sage Sauce:
- ½ cup salted butter
- 12 large sage leaves washed and dried
For Garnish:
- ½ cup grated Parmigiano Reggiano cheese
Instructions
To Cook the Potato and Squash:
- Preheat the oven to 425 degrees F. Line a large baking tray with parchment paper and set aside.
- Use a fork to pierce several holes all over the top, bottom and sides of the potato. Place on the baking tray.
- Use a sharp knife to carefully cut the squash in half. Use a spoon to remove the seeds. Leaving the skin on, place the squash cut-side up on the baking tray. Sprinkle evenly with ½ teaspoon of sea salt.
- Place in the centre of the oven and bake for 1 hour to 1 hour and 15 minutes. The squash and potato might finish cooking at different times, so check them at 1 hour. You will know they are done when a fork inserted into the squash and potato goes in smoothly.
- Once cooked, remove from the oven and let the squash and potato cool for 15 to 20 minutes, or until it is cool enough to handle. Do not let it cool off all the way, or else the gnocchi will not be as fluffy.
To Make and Shape the Dough:
- Cut the potato open using a paring knife and remove the skin. Break the potato apart into 3 to 4 pieces and press through a potato ricer into a large bowl until you have 300 grams of potato. If you don’t have a ricer, you can grate the potato on the fine side of a box grater– just don’t burn yourself on the hot potato.
- Repeat this process for the squash, scooping the flesh off from the skin, and passing it through a ricer, until you have 300 grams of squash. Let the pumpkin and potato cool for 5 minutes.
- Once cooled slightly, add the egg, the remaining ½ teaspoon of sea salt, and the nutmeg to the bowl. Use a fork to incorporate the ingredients together.
- Add the flour and use the fork to mix the ingredients, scooping from the bottom upwards to keep the dough fluffy. You can use your hands near the end, but try not to press the dough together or compact it too much. Add additional flour as needed to achieve a dough that comes together but is not too sticky.
- Line a large baking tray with parchment paper and a light sprinkling of flour. Set aside.
- Divide the dough into quarters, then roll each quarter into a long rope on a lightly floured surface. Cut the gnocchi into 1 inch-sized pieces using a knife, then roll on a floured gnocchi board, if using. Place all the finished gnocchi on the floured baking tray and repeat this process for the rest of the dough.
To Make the Brown Butter Sage Sauce:
- Heat a large and shallow frying pan over medium heat. Add the butter and let it melt. Once melted, keep cooking over medium heat, stirring occasionally, until the butter turns a light golden brown, about 5 to 6 minutes.
- Add the sage and fry for 1 minute per side, or until the sage is crisp. Remove the sage from the pan and set aside. Reduce the heat to low until you are ready to add the gnocchi.
To Cook the Gnocchi:
- Bring a large pot of water to a boil over high heat. Once boiling, add the salt and the gnocchi. Cook over medium-high heat for 3 to 4 minutes until the gnocchi begin to float. Once floating, cook for an additional 1 to 2 minutes. Drain using a slotted spoon and place in the brown butter mixture.
- Fry the gnocchi over medium-high heat for 3 to 4 minutes per side until they are golden brown and slightly crispy. Place the gnocchi on a serving platter and garnish with a drizzle of brown butter, grated parmesan, and the sage leaves. Serve immediately and enjoy!
Notes
- You may need to add additional flour to the gnocchi depending on the moisture of the potato and pumpkin. Add extra flour as needed so that the dough is just slightly sticky.
Nutrition
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