Photo by David Tisue
Pumpkin Gnocchi makes an unusual and delicious side dish with Thanksgiving dinner.

By David Tisue

The Surveyor

Pumpkin Gnocchi is a fantastic change from the usual side dish for a holiday dinner. These pillows of deliciousness are surprisingly easy to make and take just a few ingredients. You can time them to be made the day before and just cooked and finished at the last minute. The pumpkin is earthy and complements the sage without either of them being overpowering.

I love gnocchi, but I rarely make them at home. This recipe reminds me that they are easy and fun to make. I got a wooden paddle to help shape them, but you can easily use a fork or not use any ridges at all. They will taste delicious, nonetheless. These beauties don’t need a fancy sauce or smothered in cream. The sage butter is all they need. I encourage you to try something new for your holiday feasts this year.

Pumpkin Gnocchi with sage butter
Gnocchi dough
2/3 cup canned pumpkin puree, 10oz fresh pumpkin, steamed or boiled, then mashed
1/2 cup ricotta, full fat
1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup parmesan cheese, finely grated; buy the good stuff!
1 egg
1/4 tsp salt
Black pepper
Sage butter sauce:
1 tsp olive oil
¼ cup butter (Note 3)
20 fresh sage leaves

To serve:
Black pepper (and salt if needed)
More Parmesan

Instructions:
Line a colander with four sheets of paper towel. Spread the canned puree or fresh mashed pumpkin onto the paper towels, then leave for 5-10 minutes up to an hour.
Measure out 1/2 cup of pumpkin puree.
Place pumpkin and remaining gnocchi ingredients in a bowl. Use a wooden spoon to mix well—it should be a soft dough.
Dust a work surface with flour, turn the dough out, sprinkle with a little more flour (to keep your hands from sticking), then pat it into a log shape.
Cut into six pieces. Roll each into 2/3 inch ropes, then cut them into squares, all about the same size.
Optional: Use a fork or a wooden gnocchi or butter paddle (Amazon) to press down lightly on the cut side of the gnocchi. Place them on a tray lined with parchment paper and lightly floured. At this point, you can use it immediately, place it in the fridge for up to a day, or freeze it.

Cooking
Bring a large pot of water to the boil and salt the water.
Scrape gnocchi from the parchment paper into water.
Cook for 1 minute or until all the gnocchi rise to the surface (if from frozen, it will take several minutes)
Drain well.
Meanwhile, melt about one teaspoon of the butter plus oil in a large skillet over medium-high heat. Add gnocchi and cook, shaking the pan, until the gnocchi starts to turn brown (about 1 1/2 minutes).
Add remaining butter; once it melts, add sage leaves.
Stir and cook for 2 1/2 minutes or until the gnocchi is golden, the sage is crisp and the butter is slightly browned. Add salt if you use unsalted butter.
Serve immediately, garnished with more parmesan and pepper.

Notes: This recipe can easily be scaled up.

These Gnocchi freezes beautify too (before cooking), but they will take a little longer to cook.