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Pillowy Soft Pumpkin Gnocchi with Sage Butter Sauce
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack for enjoying a rich, autumn-inspired dish without breaking the bank. Through a bit of culinary magic, you can whip up a plate of under $2/serving! pumpkin gnocchi that feels luxurious but is truly affordable.
Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 2 cups all-purpose flour
- 1 egg
- Salt and pepper to taste
- 1/2 cup unsalted butter
- 8-10 fresh sage leaves
- Grated Parmesan cheese, for serving
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Instructions
- In a large mixing bowl, combine the pumpkin puree, ricotta, egg, and a pinch of salt and pepper. Mix until smooth.
- Gradually add flour to the mixture, stirring until a soft dough forms. It should be slightly sticky but manageable.
- On a floured surface, knead the dough gently until it comes together.
- Divide the dough into four pieces. Roll each piece into a long rope, about 1-inch in diameter.
- Cut the ropes into 1-inch pieces and set aside.
- Bring a large pot of salted water to a boil.
- In batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns a golden brown and smells nutty.
- Scoop the gnocchi out of the water as they rise and transfer them directly into the skillet with the sage butter. Toss to coat.
- Serve hot, garnished with grated Parmesan cheese.
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Keeping It Real
- Pairing this meal prep with a side gig can be your ticket to saving for a rainy day while enjoying comforting meals.
- The simplicity of this recipe is akin to some of the no-hassle, high-reward gigs out there.
- Real life means balancing budgets, and making a little extra cash while cooking can be a game-changer.
