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Cozy Pumpkin Gnocchi in Sage Brown Butter Sauce

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Pillowy pumpkin gnocchi tossed in a nutty sage brown butter sauce. This quick and easy recipe is perfect for fall comfort food and is sure to impress.

Ingredients

Scale
  • 1 cup pumpkin puree (canned, 100% pumpkin)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ cup grated Parmesan cheese (freshly grated)
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of black pepper
  • 6 tablespoons unsalted butter (European-style preferred)
  • 10–12 fresh sage leaves, plus extra for garnish
  • ¼ cup grated Parmesan cheese, for serving
  • Salt and pepper, to taste

Instructions

  1. Prepare the pumpkin base: If using fresh pumpkin, roast at 400°F (200°C) for about 40 minutes until tender, then puree. If using canned, spread the pumpkin puree on a paper towel-lined plate and let it sit for 10 minutes to absorb excess moisture. Pat dry gently with another paper towel.
  2. Mix the dough: In a large bowl, combine the pumpkin puree, beaten egg, Parmesan cheese, salt, nutmeg, and pepper. Stir until well combined. Add the flour gradually, mixing with a fork until a soft dough forms. The dough should be slightly sticky but not wet. If too sticky, add a tablespoon more flour; if too dry, add a teaspoon of water.
  3. Knead gently: Turn the dough out onto a lightly floured surface. Knead gently about 10 times, just until it comes together. Do not overwork.
  4. Shape the gnocchi: Divide the dough into 4 equal portions. Roll each portion into a long rope about ½ inch (1.3 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces. Roll each piece over the tines of a fork to create ridges. Place shaped gnocchi on a parchment-lined baking sheet.
  5. Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Working in batches (about 15-20 gnocchi at a time), drop them into the water. After about 2-3 minutes, they will float to the surface. Let cook for another 30 seconds, then remove with a slotted spoon.
  6. Make the brown butter sauce: While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter is golden brown and smells nutty, about 3-4 minutes. Remove from heat immediately.
  7. Combine and serve: Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat. Serve immediately, topped with extra Parmesan cheese and fresh sage leaves. Season with salt and pepper to taste.

Notes

For best results, drain pumpkin puree well to avoid gummy gnocchi. Do not overwork the dough. Work in batches when boiling to maintain water temperature. Have sauce ready before boiling gnocchi. Save pasta water to thin sauce if needed.

Nutrition

Keywords: pumpkin gnocchi, sage brown butter, fall recipe, comfort food, homemade gnocchi, easy dinner

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