Pumpkin Ricotta Gnocchi with Brown Sage Butter Sauce

"Pumpkin Surprise" by Michael Hastings. Recipe from David and Laura Roselli, Kitchen Roselli: East Bend, NC. Gnocchi: little Italian dumplings often made with mashed potatoes. Addition of ricotta makes these light, fluffy and easier to work with. Dough will be soft and moist. Recipe published in the Winston-Salem Journal: November 2, 2011.

Yield: 3 servings
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  • Gnocchi:
  • 2 pound(s) canned or cooked pumpkin
  • 2/3 cup(s) whole-milk ricotta cheese, drained
  • 1 large egg yolk
  • 2 teaspoon(s) kosher salt
  • Grated nutmeg to taste (3 to 4 quick grates)
  • 1 1/4 cup(s) sifted all-purpose flour
  • Brown sage butter:
  • 1/2 cup(s) unsalted butter (1 stick)
  • 1 teaspoon(s) salt
  • Freshly ground white pepper, to taste
  • 20 fresh sage leaves
  • 1/3 cup(s) fresh grated Parmigiano Reggiano


  1. 1. If using fresh pumpkin, puree and cool before using. Place pumpkin in a large mixing bowl. Add the ricotta, egg, salt and nutmeg; blend until mixed.
  2. 2. Add flour, ½ cup at a time, until dough starts to pull away from sides of bowl but while dough is still very soft. (Important: This is a very moist dough that does not form into a ball.) Place mixture into a clean, dry plastic bag and fasten top with twist tie or rubber band and place in refrigerator until ready to cook the gnocchi.
  3. 3. To cook the gnocchi, boil a large pot of salted water. Snip off about a ½-inch tip of the bag of dough from a bottom corner. Holding the bag over the boiling water, press the bag to squeeze out about a teaspoon of mixture from the snipped corner, and use a paring knife to cut the gnocchi, letting it fall into the pot. Add more gnocchi, but don’t crowd the pot; the gnocchi will need to be cooked in about three batches. Cook each batch about 4 minutes, with no stirring, until they float. Then continue cooking for 30 to 45 seconds more, until they are tender but still a bit firm. Lift gnocchi from the pot with a slotted spoon, letting the water drain, and place in a warm dish. Tent the dish with foil to keep warm while cooking the remaining gnocchi.
  4. 4. While the gnocchi are cooking, make the brown sage butter. Melt the butter in a large sauté pan over medium heat. When the butter has melted, add salt, pepper and the sage leaves. Continue to cook, swirling the butter occasionally until the foam subsides and the milk solids begin to brown. (Watch carefully that the butter doesn’t overbrown or burn.) Carefully remove sage leaves when golden onto paper towel to drain. Add cooked gnocchi and half the crispy sage leaves to the butter, stirring gently until each dumpling is coated with sauce. Remove the pan from the heat. Transfer the gnocchi to a serving dish, garnish with Parmigiano Reggiano, remaining sage leaves, and serve immediately.
November 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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