Description
Light, pillowy gluten-free pumpkin gnocchi tossed in a rich brown butter sage sauce with parmesan. This comforting weeknight dinner is ready in under 45 minutes and delivers authentic texture without gluten.
Ingredients
Scale
- 1 cup (240g) pure pumpkin puree
- 2 cups (250g) gluten-free 1:1 baking blend (with xanthan gum)
- 1/2 cup (60g) potato starch
- 1 large egg
- 6 tbsp (85g) salted butter
- 1/2 cup (15g) fresh sage leaves
- 1/2 cup (50g) freshly grated Parmesan cheese
- Salt, to taste
- Potato starch for dusting
Instructions
- In a food processor, combine pumpkin puree, egg, and salt. Pulse until smooth.
- Add the gluten-free flour blend and potato starch. Pulse just until the dough comes together. It should be soft and slightly sticky. Avoid overmixing.
- Turn dough onto a lightly floured surface and divide into 4-6 portions.
- Roll each portion into a 3/4-inch thick rope and cut into 1-inch pieces. Optionally roll pieces over a fork for ridges.
- Place shaped gnocchi on a baking sheet dusted with potato starch. Keep covered.
- In a large skillet, melt butter over medium heat. Swirl occasionally until foam subsides, golden brown specks appear, and it smells nutty (3-5 minutes). Remove from heat immediately.
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float (2-3 minutes). Cook for an additional 30 seconds, then remove with a slotted spoon.
- Add cooked gnocchi to the skillet with brown butter. Toss to coat.
- Add fresh sage leaves and cook for 30 seconds until crisp.
- Sprinkle with Parmesan cheese and serve immediately.
Notes
Ensure pumpkin puree is 100% pure, not pie filling. If using fresh pumpkin, press out all excess moisture. Do not overwork the dough to prevent tough gnocchi. Brown butter carefully as it burns quickly. Gnocchi can be frozen uncooked on a baking sheet before transferring to a bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup gnocchi with s
- Calories: 380
- Sugar: 6
- Sodium: 420
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: gluten-free, pumpkin gnocchi, brown butter sage, Italian, comfort food, fall recipes, dairy-free option, vegan option