The pumpkin is in the dough itself: a cup of puree, an egg and salt, with flour worked in only until a soft dough forms.
After boiling, the gnocchi are browned in the same skillet where sage leaves have crisped in olive oil and butter and the kale has wilted. There is no cream sauce and no cheese.
Dough, Water, Pan
Homemade gnocchi go through three stages before they reach the bowl.
Stage 1 of 3
Make the dough
Steps 1–1 of 4
Pumpkin, egg and salt with flour worked in only until soft, rolled into ropes and cut small.
- Pumpkin dough mixed, rolled and cutMix the pumpkin, egg and salt, then work in the flour just until a soft dough forms. Roll it into ropes, cut into small gnocchi and dust lightly with flour.
Stage 2 of 3
Boil
Steps 2–2 of 4
Into salted boiling water until they float, then 1 minute longer so the centres cook through.
- Boiled until floating, plus 1 minuteBoil the gnocchi in salted water until they float, cook 1 minute more, and drain.
Stage 3 of 3
Brown with sage and kale
Steps 3–4 of 4
Sage crisped in oil and butter, garlic and kale wilted, gnocchi sautéed lightly golden and finished with thyme.
- Sage crisped, garlic and kale wiltedHeat the olive oil and butter in a skillet. Crisp the sage leaves, then add the garlic and kale and cook until wilted.
- Gnocchi sautéed golden, thyme and sageAdd the gnocchi and sauté until lightly golden. Finish with the thyme and the crisp sage.
How to Make It
Pumpkin dough mixed, rolled and cut
Mix the pumpkin, egg and salt, then work in the flour just until a soft dough forms. Roll it into ropes, cut into small gnocchi and dust lightly with flour.
Boiled until floating, plus 1 minute
Boil the gnocchi in salted water until they float, cook 1 minute more, and drain.
Sage crisped, garlic and kale wilted
Heat the olive oil and butter in a skillet. Crisp the sage leaves, then add the garlic and kale and cook until wilted.
Gnocchi sautéed golden, thyme and sage
Add the gnocchi and sauté until lightly golden. Finish with the thyme and the crisp sage.
Ingredient Notes
- Pumpkin puree
- One cup, mixed straight into the dough with the egg.
- All-purpose flour
- About 1 3/4 cups, plus more as needed. Add only enough for a soft dough that can be rolled.
- Sage leaves
- Ten whole leaves, crisped in the oil and butter and scattered back over at the end.
Why This Recipe Works
- Adding flour just until the dough holds together keeps the gnocchi tender rather than dense.
- Floating tells you the gnocchi are nearly cooked; one more minute in the water cooks the centres through.
- Crisping the sage first flavours the fat that everything else cooks in.
- A final sauté in the pan gives the boiled gnocchi light golden sides.
Success Tips
- Flour the work surface lightly so the ropes roll without sticking.
- Boil the gnocchi in batches so the water keeps boiling.
- Let the gnocchi sit undisturbed in the skillet for a moment so they can colour.
Frequently Asked Questions
Is there a sauce or cheese?
No. The gnocchi are finished in olive oil and butter with sage, kale, garlic and thyme.
How do I know the gnocchi are cooked?
They float to the top of the boiling water; give them 1 minute more so the centres are hot and the egg dough is no longer raw.
Serving Ideas
Serve in shallow bowls with the golden gnocchi and dark kale tossed together and a crisp sage leaf on top.
