Name: Sweet Potato Pumpkin Gnocchi with Sage and Goat Cheese Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 2 cups Sweet Potato Purée; 1 cup Canned Pumpkin Purée; 1 Egg; 1 teaspoon Salt; 2 pinches Ground Black Pepper; 1 1/2 cups All-Purpose Flour; 1/4 cup Goat Cheese; 1/4 cup Plain Greek Yogurt; 1 1/2 cloves Garlic (divided); 1 tablespoon Butter; 1 tablespoon Feta Cheese; 1 dash Honey; 1 pinch Salt; 2 tablespoons Olive Oil; 6 Sage Leaves

Ingredients

2 cups Sweet Potato Purée

1 cup Canned Pumpkin Purée

1 Egg

1 teaspoon Salt

2 pinches Ground Black Pepper

1 1/2 cups All-Purpose Flour

1/4 cup Goat Cheese

1/4 cup Plain Greek Yogurt

1 1/2 cloves Garlic

1 tablespoon Butter

1 tablespoon Feta Cheese

1 dash Honey

1 pinch Salt

2 tablespoons Olive Oil

6 Sage Leaves

Instructions

Step 1: In a large bowl, mix the sweet potato purée, canned pumpkin purée, egg, salt, and one pinch of ground black pepper until well combined.

Step 2: Add the all-purpose flour gradually and mix just until the flour is hydrated. If the dough remains very sticky, add a few more spoonfuls of flour until you can form a loose ball.

Step 3: Bring a large pot of water to a boil. Transfer the dough to a floured surface and knead gently a few times. Divide the dough into fist-sized portions and roll each into ropes about 1 inch (2.5 cm) thick. Cut the ropes into 1-inch pieces.

Step 4: Press one side of each gnocchi piece gently against the tines of a fork to create classic ridges. Feel free to shape them as you like.

Step 5: Drop the gnocchi gently into the boiling water. When they float to the surface, cook for a few more minutes, then remove with a slotted spoon and set on a dry paper towel, ridged side up.

Step 6: In a large saucepan over medium heat, warm the olive oil. Add the sage leaves and half a clove of garlic. Cook until the sage is crisp, about a few minutes. Remove from heat and toss the gnocchi gently to coat.

Step 7: In the microwave-safe bowl, combine goat cheese, Greek yogurt, one clove garlic, butter, feta cheese, honey, salt, and the remaining pinch of ground black pepper. Heat for 30 seconds, stir, and repeat until the sauce is hot and smooth. Pour the sauce over the gnocchi and serve immediately. Bon appétit!

Tips & Variations

Use gluten-free flour to make the gnocchi suitable for gluten-free diets.

For a vegan version, substitute the egg with a flax egg and use dairy-free cheese alternatives.

Add a pinch of nutmeg to the dough for an extra layer of warmth and spice.

If the dough feels too sticky, chill it for 20 minutes before shaping to make handling easier.

Toss the cooked gnocchi with browned butter instead of olive oil and sage for a rich, nutty flavor.

Storage

Store any leftover cooked gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with a little olive oil or butter until heated through and slightly crispy. You can also freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. Cook from frozen by adding directly to boiling water, adding a minute or two to the cooking time.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can roast fresh pumpkin and purée it yourself. Just make sure it’s cooked until soft and well blended for a smooth consistency similar to canned pumpkin.

How do I know when gnocchi are fully cooked?

Gnocchi are done when they float to the surface of boiling water, usually within a few minutes. After they float, let them cook for an additional minute or two before removing.