Pumpkin Ricotta Gnocchi with Sage Cream Sauce

Even though my husband absolutely despises everything pumpkin, I had to make something with it this autumn, because I love it! Usually I don’t make dishes ‘for myself,’ mostly because I end up having to make two more dishes on top of it to keep the husband and kids happy! But this pumpkin ricotta gnocchi was just too good to pass up! I decided to make my favorite parmesan cream sauce with a touch of sage to go along wit it, which worked perfectly, and it was SO heavenly!! I tried to trick my husband into eating it, by telling him there was no pumpkin in it, but he didn’t believe me. So if you hate pumpkin as much as he does, maybe this isn’t the dish for you, but if you’re awesome like me, and like it 😉 then you have got to try this!! Don’t be put off by the fact that it’s “home-made gnocchi,” the beauty of a ricotta gnocchi is that it’s SO quick and simple and requires next to no work, time, or expertise. You’ll have an elegant, delicious dinner in 20 minutes flat that hopefully your whole family will enjoy!

{for the gnocchi} recipe adapted from simplyrecipes.com
1 cup canned pumpkin puree
1 cup whole milk ricotta cheese
2 large eggs
2 teaspoons kosher salt
1/4 cup parmesan cheese
3-4 cups all-purpose flour
{for the sauce}
2oz butter
2oz grated parmesan cheese
2 cups heavy whipping cream
2-3 Tbsp Chopped fresh sage
salt & pepper to taste


In the bowl of an electric mixer, combine the the pumpkin puree, ricotta, parmesan, eggs, salt and 2 cups of the flour and mix well. Keep adding flour in half cup increments, until the dough is still pretty sticky, but pliable enough to shape into a large log. {It should never require more than 4 cups of flour}. Cover the dough with a damp towel.

Bring a large pot of salted water to a boil while you cut the gnocchi.

Spread some AP flour out onto a large work surface. Shape the dough into a large log, then cut into 8 equal pieces. Roll each piece into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork. Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. {The ridges will not only make the gnocchi prettier, but will make the gnocchi thinner and lighter, and give the sauce something to hold on to}.

Using a metal spatula, gently pick up half of the gnocchi’s and drop them into the water. Increase the heat, and boil the gnocchi until they float {about 5 minutes}. Remove the gnocchi with a slotted spoon and place on a baking tray with a little olive oil, so they don’t stick together, and repeat with the remaining half.

Meanwhile, make the sauce: Heat a saucepan on low heat. Put the butter and salt into the pan and let it melt, stirring occasionally to prevent browning. Once the butter is completely melted, add the cream. Stir the mixture gently to combine, then continue cooking for a minute or two to thicken. Add the cheese, and stir well until it has melted into the sauce. Add 2 Tbsp freshly chopped sage.

Plate the gnocchi with the cream sauce, and add more chopped sage and parmesan shavings to garnish.

<3 Sarah xoxo