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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce: Easy Fall Dinner

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This cozy pumpkin gnocchi with brown butter sage sauce is a warm, comforting fall dinner that comes together in about 45 minutes. The pillowy gnocchi, nutty brown butter, and crispy sage leaves make it a crowd-pleaser, even for pumpkin skeptics.

Ingredients

Scale
  • 1 cup (240 g) pumpkin puree (canned, not pie filling)
  • 1 ½ cups (190 g) all-purpose flour, plus more for dusting
  • 1 large egg, room temperature
  • ¼ cup (25 g) finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 6 tablespoons (85 g) unsalted butter (preferably European-style, like Kerrygold)
  • 10–12 fresh sage leaves
  • Salt and black pepper to taste
  • Optional toppings: extra grated Parmesan, balsamic glaze, toasted walnuts, red pepper flakes

Instructions

  1. Prepare the Pumpkin Mixture (5 minutes): In a medium skillet over medium heat, add the pumpkin puree. Cook for 2–3 minutes, stirring constantly, until it thickens slightly and looks a shade darker. Transfer to a large bowl and let cool for 5 minutes.
  2. Make the Gnocchi Dough (10 minutes): To the cooled pumpkin, add the egg, grated Parmesan, salt, and nutmeg. Stir until combined. Gradually add the flour, mixing with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently—only 8 to 10 times. The dough should be soft and slightly tacky but not sticky. If it’s too wet, add another tablespoon of flour.
  3. Shape the Gnocchi (15 minutes): Divide the dough into 4 pieces. Roll each piece into a ¾-inch thick rope. Cut the rope into 1-inch pieces. Roll each piece over the tines of a floured fork, pressing gently with your thumb to create a slight indentation and ridges. Place the shaped gnocchi on a floured baking sheet, not touching each other. Repeat with the remaining dough.
  4. Cook the Gnocchi (5 minutes): Bring a large pot of generously salted water to a rolling boil. Drop the gnocchi in batches (about 15 at a time) to avoid crowding. They’re done when they float to the surface, about 2 to 3 minutes. Use a slotted spoon to transfer them directly to the skillet with the brown butter sauce (see next step). Reserve about ½ cup of the pasta water before draining.
  5. Make the Brown Butter Sage Sauce (8 minutes): While the gnocchi cooks, place the butter in a large skillet over medium heat. Melt the butter, swirling the pan occasionally. It will foam, then the foam will subside, and you’ll see little brown specks forming at the bottom. This takes about 4 to 5 minutes. When the butter is a deep amber color and smells nutty, add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the pan from the heat.
  6. Finish the Dish (3 minutes): Add the cooked gnocchi directly to the skillet with the brown butter and sage. Toss gently to coat. If the sauce seems too thick, add a splash of the reserved pasta water. Season with salt and black pepper to taste. Serve immediately with extra grated Parmesan on top.

Notes

Don’t overwork the dough; knead just until it comes together. Test one gnocchi first by boiling it before shaping the whole batch. Brown butter is a live process—don’t walk away from the pan. Work in batches to avoid crowding. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg and vegan butter. Leftovers can be stored in the fridge for up to 3 days; reheat in a skillet with butter. Uncooked gnocchi can be frozen for up to 1 month.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall dinner, easy gnocchi recipe, homemade gnocchi, pumpkin pasta, vegetarian dinner

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