📖 Instructions

1. First, let's tackle the pumpkin puree. Preheat your oven to 400°F (200°C). Halve a small pumpkin (about 2 pounds), scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for 45-60 minutes, or until the flesh is fork-tender. Let it cool slightly, then scoop out the flesh and blend until smooth. Set aside 1 1/2 cups for the gnocchi and soup.
2. Now, for the gnocchi. In a large mixing bowl, mash the cooked pumpkin puree. Add the ricotta cheese, grated Parmesan, egg, salt, pepper, and nutmeg. Mix until well combined. Gradually add the flour, mixing until a soft dough forms. Be careful not to overmix, or the gnocchi will be tough. This is the mistake I made the first time I tried this recipe – lesson learned!
3. Lightly flour a clean work surface. Divide the dough into portions. Roll each portion into a long rope about 3/4 inch thick. Cut the ropes into 1-inch pieces. If desired, gently roll each gnocchi over the back of a fork to create ridges. Place the gnocchi on a lightly floured baking sheet. You can also leave them as little pillows—they’ll be just as delicious!
4. Time for the soup! In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Then, stir in the minced garlic, chopped fresh sage, salt, and pepper. Cook for another minute until fragrant.
5. Pour in the chicken broth (or vegetable broth for a vegetarian version) and bring to a simmer. Add the remaining pumpkin puree and stir until well combined. Let the soup simmer for 15-20 minutes to allow the flavors to meld together beautifully. Did you know simmering helps to extract the most flavor?
6. While the soup simmers, bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Once they float, cook for another minute or two to ensure they're cooked through. Remove the gnocchi with a slotted spoon and set aside.
7. Let's make the brown sage butter, shall we? In a skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until the butter turns golden brown and smells nutty, about 3-5 minutes. Watch carefully, as brown butter can quickly turn burnt. Burnt butter? No thank you!
8. To serve, ladle the pumpkin soup into bowls. Add a portion of the cooked gnocchi to each bowl. Drizzle generously with the brown sage butter. Garnish with grated Parmesan cheese and a sprinkle of chopped fresh sage, if desired. Serve immediately and enjoy every comforting spoonful!
9. For an extra layer of flavor, consider crisping up some pancetta. Dice the pancetta and cook it in a skillet over medium heat until crispy. Sprinkle the crispy pancetta over the soup as a garnish. It adds a delightful salty crunch that complements the sweetness of the pumpkin.