Description
This Sweet Potato Pumpkin Gnocchi is a comforting and flavorful twist on traditional gnocchi, combining the natural sweetness of sweet potatoes and pumpkin for a vibrant and tender pasta. Served with a creamy, tangy goat cheese and Greek yogurt sauce infused with garlic, sage, and butter, this recipe delights with rustic texture and autumnal warmth. Perfect for a cozy dinner, it is handmade with simple ingredients and cooked gently in boiling water before being pan-fried with sage for an aromatic finish.
Ingredients
Scale
Gnocchi
- 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
Sauce and Garnish
- 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
Instructions
- Mix Wet Ingredients: In a large bowl, combine 2 cups sweet potato purée, 1 cup canned pumpkin purée, 1 egg, 1 teaspoon salt, and 2 pinches of ground black pepper. Stir until well blended and smooth.
- Add Flour and Form Dough: Gradually add 1 1/2 cups all-purpose flour to the wet mixture. Mix gently until the flour is just hydrated. If the dough remains sticky, add a few more spoonfuls of flour until it forms a loose ball that can be handled.
- Prepare and Cut Gnocchi: Bring a large pot of water to boil. Transfer the dough to a floured surface and knead briefly a few times. Divide the dough into fist-sized balls, then roll each into ropes about 1 inch thick. Cut the ropes into 1-inch pieces.
- Shape Gnocchi: Press one side of each piece against the tines of a fork to create classic ribbed grooves, or shape as desired for personal preference.
- Cook Gnocchi: Gently drop the gnocchi into the boiling water. When gnocchi float to the surface, usually after a few minutes, they are cooked. Remove them with a slotted spoon and place face-up on a dry paper towel to drain.
- Prepare Sage and Garlic Oil: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 6 whole sage leaves and 1/2 clove garlic. Cook until the sage crisps, about a few minutes. Remove from heat and add the cooked gnocchi, tossing gently to coat with the fragrant oil.
- Make the Cheese Sauce: In a microwave-safe bowl, combine 1/4 cup goat cheese, 1/4 cup plain Greek yogurt, 1 clove garlic (minced), 1 tablespoon butter, 1 tablespoon feta cheese, 1 dash honey, 1 pinch salt, and 1 pinch ground black pepper. Microwave for 30 seconds, stir, and repeat until the sauce is hot and runny.
- Serve: Pour the warm sauce over the coated gnocchi, toss lightly if desired, and enjoy immediately. Bon appétit!
Notes
- The dough should be soft but manageable; add flour gradually to avoid making the gnocchi dense.
- Pressing gnocchi with a fork helps hold sauce better but is optional based on preference.
- Boiling water should be well-salted like pasta water for best flavor in the gnocchi.
- Be careful not to overcook the gnocchi; remove them as soon as they float to the surface.
- The sage and garlic oil adds a fragrant, savory element that balances the sweetness of the gnocchi.
- The sauce can be prepared on stove over low heat as an alternative to microwaving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: sweet potato gnocchi, pumpkin gnocchi, homemade gnocchi, vegetarian pasta, autumn recipes, goat cheese sauce, sage garlic oil
