Masala Pumpkin Gnocchi in a Brown butter Maple Walnut Sauce
Masala pumpkin gnocchi in a Brown butter Maple Walnut Sauce is sooo good! You can serve it as an appetizer or main dish. The gnocchi is pumpkin with Indian spices to make the favors pop! The sauce is a light brown butter sauce with crisp sage leaves and walnuts and a hint of maple for the balance of sweetness. I shaped the gnocchis as pumpkins which really elevates the dish! And it’s so easy to do, it takes longer but so worth it! This dish just works so well together and is a must try! A must try vegetarian fall pasta recipe.
Happy Cooking!
Servings: 4-5 servings
Prep Time: 20 mins
Cooking Time: 20-30 mins
Total Time: 40-50 mins
Ingredients:
Masala Pumpkin Gnocchi:
2/3 can pumpkin purée
1/3 cup ricotta cheese
1 1/4 cup flour
1-2 gold potato, mashed
1/3 cup Parmesan cheese
1/2-1 tsp Salt
1/4 tsp Pepper
1/2 tsp Garam masala
1/2 tsp Cumin powder
1/2 tsp red chili powder
Chives or Rosemary into small pcs- optional for shaping pumpkins
Sauce:
0.5 tbsp Olive oil
1.5 tbsp Butter
10-12 large Sage leaves
2-3 tsp chopped Walnuts
1.5 tsp Maple syrup
1 tsp heavy cream
1 tsp Chili flakes
Salt and pepper to taste
Directions:
In a bowl add pumpkin puree, mashed potatoes, ricotta cheese, parmesan cheese, salt, pepper, garam masala, cumin powder and red chili powder. Mix it together.
Add flour and knead it together. Knead it on a floured surface.
Cut it into strips.
Roll each strip out and cut into smaller pieces.
Using a fork shape it or shape it into pumpkins- see the video on how to make it.
Boil water in a pan and add salt.
Gently add the gnocchi to boil in the water. Once it rises to the surface it is ready. Using a slotted spoon, lift it and place on a plate.
In a pan add butter and olive oil. Let it cook for 2-3 mins till it starts to brown slightly.
Add sage leaves and walnuts and cook for 1-2 mins.
Add chili flakes, salt and pepper and mix.
Add the boiled gnocchi and top with the heavy cream and maple syrup gently toss it together.
Serve immediately as a main or appetiser.
Notes/Tips:
I used canned pumpkin purée but you can make your own.
You can shape the gnocchi as you want. I made it into pumpkins so make it cuter, check the video for how I made it.
The gnocchi is cooked when it rises to the water surface on its own.
If you shape it as pumpkins, be gentle while tossing the gnocchi so the stems don’t come out.
The maple syrup really brings it all together so don’t skip that!
If you need to skip the walnuts. It adds a crunch to the dish.
You can freeze the gnocchi dough for 1-2 months. Thaw and shape.
