Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

Pumpkin is pretty gross looking. The look and smell definitely do not appeal. I’ve actually only had pumpkin once before. It was also gnocchi form. It was pretty delicious. Since pumpkin seems to be absolutely every where this time of year, I decided to give it a whirl. This recipe was also absolutely delicious.

I must say that homemade gnocchi was not as difficult to make as I thought it would be. Not that it’s a meal to make every night, but it definitely seems a lot more daunting than it really is. The most time consuming part of the whole thing, was waiting for water to boil.

The recipe for the gnocchi will generously serve 4 people or 2 with plenty of leftovers for a whole other meal.

Now I just need to figure out how to use up the rest of this pumpkin…

Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

  • 1 pound/450g of potatoes (around 3 medium russet potatoes)
  • 1/3 cup/75g pumpkin puree
  • 3/4 cup/160g flour (I used Bob’s Red Mill GF All Purpose Mix)
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 egg
  • Butter
  • 5-6 sprigs of fresh sage
  1. Bring small pot of salted water to a boil. While water is heating, peel potatoes, cut into pieces and add to boiling water. When cooked, drain from pot and allow to cool slightly. When cooled, press potatoes through ricer or mash until smooth in a large bowl.
  2. Add pumpkin puree, flour, nutmeg, salt and egg to bowl. Mix together until sticky, but clean to the touchy (ie, doesn’t stick to you).
  3. Divide dough into four. On a clean, well floured surface take one section of dough and roll out into long skinny ‘snake’ about one inch thick. Cut dough into 1-inch pieces. Repeat with remaining dough.
  4. Bring a large pot of salted water to a boil. When boiling, add in gnocchi (you might have to work in batches). Gnocchi will rise to the surface and allow to boil for 2-3 minutes. When done remove from water with a slotted spoon and allow to drain.
  5. In a large pan melt butter over medium-high heat. When melted, add gnocchi (you might have to work in batches or use multiple pans) and allow to crisp. Flip to crisp on other side. When done, add another pat of butter, melt and allow to start to brown/caramelize and chopped sage. Cook sage until crispy.
  6. Put gnocchi on plates, top with sage-butter sauce and top with grated parmesan and freshly ground pepper.
  7. Serve and enjoy!

10 thoughts on “Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

  1. It just looks divine, the colour is amazing. I don’t like the smell of pumpkin either – it’s a bit gross. Gnocchi is so much fun to make, so much easier than I first thought too. It’s actually probably the easiest type of pasta to make!

  2. I have had pumpkin on the brain like crazy but haven’t had the guts to try a gluten free pumpkin bread like recipe. I just love all my gluten filled ones so much.

  3. I am absolutely obsessed with pumpkin this time of year. I would love to see more unique pumpkin recipes just like this one on your blog!

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