Description
A cozy, small-batch pumpkin gnocchi recipe designed for one or two servings. This method ensures perfect texture and zero waste, ready in just 20 minutes with simple ingredients like pumpkin puree, flour, and sage butter.
Ingredients
Scale
- 1 cup (240g) pureed pumpkin (canned or roasted, pressed dry)
- 1 ½ cups (190g) all-purpose flour
- 1 large egg yolk
- 2 tbsp (20g) freshly grated Parmesan cheese
- 2 tbsp (30g) unsalted butter
- 10–12 fresh sage leaves
- Salt and black pepper to taste
Instructions
- Prep the pumpkin: If using fresh pumpkin, roast at 400°F (200°C) for 30-40 minutes until soft. Cool, scoop flesh, mash, and press dry on a paper towel or cheesecloth to remove excess moisture. Measure 1 cup of puree.
- Make the dough: In a small bowl, whisk the warm pumpkin puree with the egg yolk and grated Parmesan until smooth. Add flour all at once and mix with a fork until it starts to come together. Gently knead by hand for 30 seconds until the dough is soft and slightly tacky but not sticky.
- Shape the gnocchi: Divide dough into two pieces. Roll each into a ¾-inch thick rope and cut into 1-inch pieces. You should get 15-20 gnocchi. Optionally press with fork tines for ridges, or leave smooth.
- Boil the gnocchi: Bring a small pot of salted water to a gentle boil. Drop gnocchi in. Once they float to the surface, cook for another 30-60 seconds. Remove with a slotted spoon.
- Make the sage butter: In a skillet over medium heat, melt butter. Add sage leaves and fry until crisp and dark green (1-2 minutes).
- Toss and serve: Add boiled gnocchi to the skillet with sage butter. Toss gently to coat. Season with salt and pepper. Serve immediately.
Notes
Ensure pumpkin puree is pressed dry to avoid gummy dough. Do not overknead the dough to prevent tough gnocchi. Use warm pumpkin puree for easier mixing. For a vegan version, substitute egg yolk with flax meal and water, and use vegan butter. For gluten-free, use a 1:1 GF flour blend.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 6
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 65
- Fiber: 4
- Protein: 10
Keywords: pumpkin gnocchi, small batch recipe, 1 portion dinner, Italian pasta, comfort food, sage butter, gluten-free option, vegan option