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Cozy Pumpkin Gnocchi in Brown Butter Sage Sauce

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Pillowy pumpkin gnocchi tossed in a nutty brown butter sage sauce. This cozy fall dish is surprisingly easy to make from scratch and delivers incredible flavor with simple ingredients.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • 1 large egg, at room temperature
  • ⅓ cup (30g) finely grated Parmesan cheese
  • 1 teaspoon fine sea salt
  • ¼ teaspoon freshly grated nutmeg
  • 6 tablespoons (85g) unsalted butter (European-style preferred)
  • 15–20 fresh sage leaves
  • 2 cloves garlic, thinly sliced (optional)
  • Extra Parmesan cheese for serving

Instructions

  1. Prepare the pumpkin puree: If using canned pumpkin, spread it on a paper towel-lined plate and let sit for 10 minutes to absorb excess moisture. Alternatively, spread on a baking sheet and bake at 300°F (150°C) for 10-15 minutes until slightly dried.
  2. Make the dough: In a large bowl, combine the pumpkin puree, egg, Parmesan, salt, and nutmeg. Mix until smooth. Add the flour and stir until a soft dough forms. It should be slightly sticky but hold together. If too wet, add another tablespoon of flour; if too dry, add a tiny splash of water.
  3. Shape the gnocchi: Lightly flour your work surface. Turn the dough out and gently knead 4-5 times, just until it comes together. Don’t overwork. Divide dough into 4 equal pieces. Roll each piece into a rope about ¾ inch (2 cm) thick. Cut ropes into 1-inch (2.5 cm) pieces.
  4. Create ridges (optional): Roll each piece gently down the tines of a fork or gnocchi board to create ridges. Place shaped gnocchi on a parchment-lined baking sheet without touching.
  5. Boil the gnocchi: Bring a large pot of salted water to a boil. Working in batches, drop gnocchi into boiling water. They will sink then float when done, about 2-3 minutes. Use a slotted spoon to transfer directly to the skillet with sauce.
  6. Make the brown butter sage sauce: While gnocchi boil, melt butter in a large skillet over medium heat. Add sage leaves and garlic slices. Cook, swirling occasionally, until butter turns golden brown and smells nutty, about 3-4 minutes. Sage will get crispy.
  7. Finish the gnocchi: Add cooked gnocchi directly to the brown butter sauce. Toss gently to coat. Let cook in sauce for 1-2 minutes to absorb flavor. If sauce looks dry, add a splash of pasta cooking water.
  8. Serve immediately: Divide gnocchi among warm bowls. Top with extra grated Parmesan and crispy sage leaves. A pinch of flaky sea salt is a nice touch.

Notes

Don’t overwork the dough to avoid tough gnocchi. Use a light hand with flour; start with 1 ½ cups and add more only if needed. Brown butter happens fast—watch closely and remove from heat as soon as it turns amber and smells nutty. Cook gnocchi in batches to maintain water temperature. Reserve pasta water to loosen sauce if needed.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall recipe, homemade gnocchi, vegetarian dinner, cozy meal, pumpkin recipe

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