comment icon 121 more comments Just breathe it in… breathe in that sage, garlic, butter, pumpkin-gnocchi-pillow combo. It is honestly too good to be legal. Are we breaking the law here? Because it feels suspiciously like we might be breaking the law.
How To Make Our Pumpkin Gnocchi:
Here in Minnesota we’re in that season now where fall is fully upon us and we’re starting to get days that require our Fall Selves to show up. Full force. Wearing sweaters. Swapping iced coffees for hot ones. Raking leaves out of our yards (I have done this zero times). When my Fall Self shows up to the party, it does not show up empty handed. It says: I see you, Sweaters. I see you, Hot Coffees. I see you, People Who Rake. And it says: I am going to feed you something yummy. Hints:
Pumpkin Butter Sage Garlic Parmesan
Naturally we will use the most adorable stick of butter you’ve ever seen for this recipe, because a) ADORABLE, and b) it is just the right size for a date-night-size recipe like this one. The convenience of the Land O Lakes® Butter in Half Stick is one of my favorite developments to butter in the last… well… in my lifetime. It’s hard to improve on a perfect thing, but in this case, BUTTER WAS JUST IMPROVED. So long, random three-tablespoon remnant sticks of butter that like to make themselves at home in our fridges. So long. When I get my hands on that salty, creamy butter packed into tiny paper-wrapped vessels of love, the romantic fall recipes just start flowing. And romantic indeed. Kids, cover your eyes now. The thing about the sauce for this gnocchi is that I didn’t want it to be a sauce in the way that a sauce normally is. I would almost call it a SHEEN sauce. I just wanted a SHEEN of something on those gnocchi – a little kiss of a coating – and the melted butter alone wasn’t doing it for me (says no one ever, but I’m a fall food diva). So after melting and INFUSING THE BUTTER WITH SAGE AND GARLIC and fending off everyone in Minneapolis who came running to my kitchen to find out what smelled like literal food heaven, I added just a pinch of flour and a splash of cream and then thinned that baby out with some of the leftover gnocchi-boil water. You know, the stuff that turns cloudy because it’s got all the remnant starch in it from the gnocchi? It looks scary, but do not drain! Save that for your sauce. Your sheen sauce. Are you picking up what I’m putting down here? There really is nothing quite like fall. God bless you, and God bless pumpkin gnocchi. PS. Worth mentioning: this gnocchi is also very delicious hot off the pan, sans sauce, topped with a quick sprinkle of parm, for a little afternoon snack, as I found out during about 1500 rounds of recipe testing. 😘 Thank you to Land O’Lakes for sponsoring this post! 4.6 from 36 reviews
1 medium-large russet baking potato 1 cup pumpkin puree 1 egg 1 3/4 cups all purpose flour (more as needed) 1 teaspoon salt 2 tablespoons Land O Lakes® Salted Butter in Half Sticks (for pan frying)
Sage Butter Sauce:
2 tablespoons Land O Lakes® Salted Butter in Half Sticks a few sage leaves and a smashed clove of garlic 1 tablespoon flour 1 tablespoon heavy whipping cream 1/2 cup starchy water (leftover from boiling the gnocchi)
One More Thing!
This recipe is part of our easy pumpkin recipes page. Check it out!
