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Delicate pumpkin gnocchi dressed in butter and sage capture autumn's essence. This vegetarian mediterranean dish is fresh, naturally sweet, and makes a beautiful seasonal family dinner.
Combine pumpkin puree, ricotta, and egg with salt and nutmeg in a large mixing bowl until smooth and well blended.
Gradually add flour to the mixture, stirring with a spoon until a soft dough forms; avoid overmixing to keep the gnocchi light.
Turn dough onto a floured surface, gently shape into 4 logs about 1-inch thick, then cut each log into 1-inch pieces.
Bring a large pot of salted water to a gentle boil, drop gnocchi in batches; cook until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.
In a wide skillet over medium heat, melt butter and add fresh sage leaves; sauté until butter turns golden and sage is fragrant, then gently toss cooked gnocchi in the sage butter. Season with black pepper and serve immediately.
