The pumpkin is an icon of fall in the Wood River Valley. We love to see them creatively carved on front porches, but most of all we want them to be the star of our autumnal table. This month, we’re venturing beyond pumpkin pie to feature a delicious pumpkin gnocchi recipe. Combined with a hearty sage brown butter sauce, these harvest inspired gnocchi summon the essence of a crisp October evening.
Most of the ingredients for this pumpkin gnocchi recipe can be found from local producers at Atkinsons’ Markets, NourishMe, Café Della, and Village Market. As always, we challenge you to make this recipe with as many local ingredients as possible.
Locally-Sourced Pumpkin Gnocchi Recipe with Brown Butter and Sage
Ingredients
Gnocchi Dough
- 10oz of fresh pumpkin, Steamed or boiled, then mashed, or 2/3 cup of pumpkin purée (Wood River Farmer’s Market, Lookout Farm)
- ½ cup of ricotta cheese. Opt for full fat. This helps create the fluffy texture.
- 1 ¼ cup of all purpose flour, with more for dusting (Hillside Grain)
- 1/3 cup parmesan or similar cheese (Parmarono from Ballard Cheese)
- 1 egg (Western Farms of Idaho)
- ¼ tsp. of salt
- Fresh ground pepper to taste
Sage Butter Sauce
- 1 tsp. olive oil
- 3 ½ tbs. of butter
- 10 fresh sage leaves
- Optional: fresh thyme leaves
Making the Pumpkin Gnocchi
- Line a colander with a clean tea towel or paper towels, and place in the sink. Add the pumpkin purée and let rest for 5 minutes. This will help drain excess moisture.
- In a large bowl, add all gnocchi dough ingredients, including the pumpkin. Mix until soft using a wooden spoon.
- Dust your work surface with flour and then scoop the dough out from the bowl. Sprinkle the dough with flour and pat into a ball or log shape.
- Using a sharp knife, cut the dough into 6 even pieces.
- Roll dough pieces into long ropes, about 2/3 inch thick. Cut each rope into small squares.
- Optional: using a fork, press down on each piece of cut gnocchi, and poke one edge of the pasta piece under itself, create a pattern and slightly “rolled” effect on each piece.
Cooking
- Bring a large pot of water to a boil.
- Meanwhile, heat 1 tbs. of butter and the oil over medium heat in a fry pan.
- Transfer gnocchi pieces onto a tray lined with parchment paper, and then boil for about two minutes, or until all pieces have risen to the top of the pot (this means they are finished cooking). Drain once cooked.
- Add the boiled gnocchi to the pan for several minutes. Add the remaining butter. Once the butter is melted, add sage leaves ripped into small pieces. Cook until gnocchi reaches desired crispness (a golden brown color), and butter is slightly browned.
- Optional: for additional flavor, add salt, pepper, and thyme leaves.
Serving
- Serve fresh from the pan sprinkled with Parmarono or parmesan and black pepper to taste.
- Fresh pasta can be frozen before boiling. Dust pieces with flour before freezing to prevent sticking. Pieces can be cooked from frozen!
This pumpkin gnocchi recipe pairs well with a locally-sourced fresh autumn salad including dark leafy greens, apple, and pumpkin seeds!