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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce

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Soft, pillowy pumpkin gnocchi tossed in a nutty brown butter sauce with crispy sage leaves. A quick and easy 30-minute fall comfort dish that feels like a warm hug on a plate.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ¾ cups all-purpose flour, plus more for dusting
  • ½ cup grated Parmesan cheese (freshly grated)
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Make the gnocchi dough: In a large mixing bowl, combine pumpkin puree, beaten egg, Parmesan cheese, salt, nutmeg, and pepper. Stir until well combined and smooth.
  2. Gradually add flour, about ½ cup at a time, mixing gently with a fork or your hands until a soft, slightly sticky dough forms. Do not overmix. If too wet, add more flour a tablespoon at a time.
  3. Lightly flour your work surface. Turn dough out and gently knead just 3-4 times until it forms a cohesive ball. Divide into 4 equal pieces.
  4. Roll each piece into a long rope about ¾ inch thick. Cut into 1-inch pieces. Optionally, roll each piece over fork tines for ridges.
  5. Bring a large pot of generously salted water to a boil. Drop gnocchi in gently in batches (do not crowd). Cook until they float to the top, about 2-3 minutes.
  6. Use a slotted spoon to transfer cooked gnocchi to a plate or baking sheet. Do not dump in a colander.
  7. While gnocchi cook, make the brown butter sage sauce: Melt butter in a large skillet over medium heat. Add sage leaves and swirl pan gently. Cook until butter turns golden-brown and smells nutty, about 3-4 minutes. Watch carefully to avoid burning.
  8. Add cooked gnocchi to the skillet with brown butter sauce. Gently toss to coat. Season with salt and pepper to taste.
  9. Serve immediately with extra Parmesan and crispy sage leaves as garnish.

Notes

Don’t overwork the dough to keep gnocchi tender. Test one gnocchi first before cooking the whole batch. Watch brown butter carefully as it can burn quickly. For gluten-free, use a 1:1 gluten-free baking flour. For vegan, use a flax egg and vegan butter. Store leftovers separately in the fridge for up to 3 days. Uncooked gnocchi can be frozen.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall recipe, easy gnocchi, 30 minute dinner, comfort food, pumpkin recipe

Find it online: https://forkifyfun.com/cozy-pumpkin-gnocchi-with-brown-butter-sage-sauce/