Autumn Harvest Pumpkin Gnocchi with Goat Cheese and Brown Butter Sage

Autumn Harvest Pumpkin Gnocchi with Goat Cheese and Brown Butter Sage beautifully showcases the season’s finest flavors in a single comforting dish. The tender pumpkin gnocchi offers a gentle sweetness and earthy richness, embodying the spirit of fall. Both light and robust, the gnocchi is crafted from pumpkin purée, flour, and eggs, achieving an ideal texture after boiling. When cooked, the gnocchi transforms into a soft, pillowy delight, perfectly designed to absorb the luscious brown butter sage sauce that elevates the dish’s warmth and sophistication.

The roasted vegetables – golden beets, rutabagas, and butternut squash – complement the gnocchi perfectly. These root vegetables are seasoned with extra virgin olive oil, salt, and ground black pepper and roasted until they are caramelized and tender. Combining the natural sweetness of the roasted vegetables and the savory richness of the brown butter sauce adds layers of flavor and texture to the dish. The vegetables provide a hearty bite that contrasts with the softness of the gnocchi.

The star of the sauce is the brown butter sage. Browning the butter develops a deep, nutty flavor that enriches the dish. The garlic and sage leaves release their aromatic qualities as they infuse the sauce, creating a fragrant and flavorful base. A critical step in the recipe is whisking the reserved gnocchi cooking liquid into the brown butter sauce. This helps bind the sauce and gives it a smooth, creamy texture that perfectly coats the gnocchi and vegetables.

One element that elevates this dish is the addition of crumbled goat cheese. The goat cheese’s tanginess provides a lovely contrast to the sweetness of the pumpkin and roasted vegetables. The goat cheese melts slightly with the nutty brown butter, adding creaminess and depth to each bite.

Finally, the dish is garnished with fresh thyme leaves, which add a pop of herbaceous flavor and brightness to cut through the richness of the butter and cheese. The thyme pairs well with the roasted vegetables and pumpkin gnocchi, giving the dish a fresh, aromatic finish.

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This dish is perfect for fall or winter, offering the warmth and comfort you crave during colder months. Combining seasonal ingredients like pumpkin, root vegetables, and fresh herbs makes it a quintessential autumn dish. Whether you’re serving it as a cozy weeknight meal or a dish to impress guests at a dinner party, Autumn Harvest Pumpkin Gnocchi with Goat Cheese and Brown Butter Sage delivers a perfect balance of flavors and textures, making it a memorable and satisfying dish.

Enjoy this dish as a celebration of the season’s bounty. Each bite encapsulates the essence of autumn with its savory richness, sweet undertones, and comforting, hearty components.

How do I make homemade pumpkin gnocchi?

Homemade gnocchi are delightful, pillowy pasta dumplings traditionally made with potatoes, flour, and egg. Their soft and delicate texture sets them apart from other pasta varieties. While potato gnocchi is the most well-known, popular variations include ricotta cheese, spinach, and pumpkin. Today, we’re making pumpkin gnocchi.

1. Prepare Pumpkin Puree: Preheat your oven to 400°F. Cut the pumpkin in half and scoop out the seeds and strings. Place the pumpkin halves cut side down on a baking sheet and roast in the oven for 30-45 minutes or until tender. Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor until smooth. It may be soft enough that you choose to mash it. If the mixture is too moist, place the pumpkin puree in a cheesecloth-lined strainer over a bowl to drain excess moisture overnight.
2. Mix Dough: Combine pumpkin puree, egg, a pinch of salt, and nutmeg in a mixing bowl. Gradually add flour until a dough forms. If the dough is too sticky, gradually add more flour until it becomes manageable. Be cautious not to add too much flour, which can make the gnocchi dense. Lightly flour a work surface and gently knead the dough for a few minutes until it is smooth but still a bit sticky.
3. Rest the Dough: Cover the dough with a kitchen towel and rest for 10-15 minutes. This allows the gluten to relax, making the gnocchi lighter.
4. Roll and Shape: On a floured surface, divide the dough into four equal parts. Roll each part into a long rope about 1/2 inch in diameter. Cut the rope into small pieces (about 3/4 inch long) and press a fork on each piece to create the traditional gnocchi shape.
5. Boil Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They are cooked once they float to the surface (usually within 3-4 minutes). Remove the cooked gnocchi with a slotted spoon, drain well, and serve immediately with your favorite sauce.

Autumn Harvest Pumpkin Gnocchi with Goat Cheese and Brown Butter Sage

Recipe by Kyle Taylor

5.0 from 2 votes

Course: MainsCuisine: ItalianDifficulty: Hard

Servings

4

servings

Prep time

45

minutes

Cooking time

45

minutes

Total time

1

hour 

30

minutes

Autumn Harvest Pumpkin Gnocchi with Goat Cheese and Brown Butter Sage is a delightful blend of autumn flavors and textures, featuring homemade pumpkin gnocchi, fresh yellow beets, and butternut squash tossed in a brown butter sage sauce with crumbled goat cheese.

Ingredients

• For the Pumpkin Gnocchi

• 1 cup pumpkin puree

• 2 cups all-purpose flour

• 1 egg

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• For the Vegetables

• 2 small golden beets, peeled and chopped

• 2 small rutabagas, peeled and chopped

• 1 medium butternut squash, peeled and chopped

• 2 tablespoons extra virgin olive oil

• to taste, salt and ground black pepper

• For the Brown Butter Sage Sauce

• 8 tablespoons unsalted butter

• 6 leaves of sage

• 3 cloves of garlic, minced

• to taste, salt

• For Serving

• 1 cup goat cheese, crumbled

• 1 tablespoon thyme leaves

Directions

• Prepare the Pumpkin Gnocchi:
  Mix the pumpkin puree, egg, nutmeg, and salt in a bowl. Gradually add flour and mix until a soft dough forms. Knead by hand as the dough gets thicker. Cover the bowl and chill for 30 minutes. On a floured surface, roll the dough into a long rope and cut into bite-sized pieces.
• Roast the Vegetables:
  Preheat your oven to 425°F. Toss the diced beets and butternut squash in extra virgin olive oil, salt, and ground black pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender.
• Cook the Gnocchi:
  Boil the gnocchi in salted water until they float to the surface – about 3 to 5 minutes – then remove them with a slotted spoon. Reserve 1 cup of the salted cooking water.
• Prepare the Brown Butter Sage Sauce:
  Add the butter, garlic, and sage to a saucepan over medium heat. Stir frequently and cook for 35 minutes until the butter starts to brown. Be careful not to burn it. Whisk in the reserved gnocchi cooking water until the mixture is emulsified, 2-3 minutes. Season with salt and remove from the heat.
• Assemble and Serve:
  Toss the cooked pumpkin gnocchi and roasted vegetables in the brown butter sage sauce. Garnish with crumbled goat cheese and fresh thyme leaves.
  
  

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