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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce

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Soft, pillowy pumpkin gnocchi pan-fried in a nutty brown butter sage sauce. This quick and easy fall comfort food is made with simple ingredients and comes together in about 45 minutes.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ cup (50g) finely grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of black pepper
  • 4 tablespoons (60g) unsalted butter
  • 10–12 fresh sage leaves
  • 2 cloves garlic, thinly sliced (optional)
  • Salt and freshly cracked black pepper, to taste
  • Extra grated Parmesan cheese, for garnish
  • Freshly cracked black pepper
  • Optional: a squeeze of lemon juice

Instructions

  1. Prepare the Pumpkin Puree (5 minutes): Spoon the pumpkin puree onto a clean kitchen towel or paper towels. Spread it out, roll it up, and gently squeeze to remove excess water. Let it sit for a few minutes.
  2. Make the Gnocchi Dough (10 minutes): In a large bowl, combine the drained pumpkin puree, beaten egg, grated Parmesan, salt, nutmeg, and a pinch of black pepper. Stir with a fork until well combined. Add the flour, about ½ cup at a time, mixing gently until a soft, slightly sticky dough forms. Be careful not to overmix.
  3. Shape the Gnocchi (15 minutes): Lightly flour your work surface and hands. Turn the dough out and gently knead 2-3 times. Divide into 4 equal pieces. Roll each piece into a ¾-inch thick rope. Cut into 1-inch pieces. Press each piece against the tines of a floured fork and roll it off to create ridges. Place on a floured baking sheet.
  4. Cook the Gnocchi (5 minutes): Bring a large pot of generously salted water to a rolling boil. Working in batches, drop the gnocchi into the boiling water. They will sink, then float after 2-3 minutes. Let them cook for another 30 seconds after floating. Use a slotted spoon to transfer directly to the skillet with the brown butter sauce.
  5. Make the Brown Butter Sage Sauce (5 minutes): While the water is boiling, place a large skillet over medium heat and add the butter. Let it melt, swirling occasionally. The butter will foam and then the milk solids will turn golden brown. As soon as it turns light amber, add the fresh sage leaves and sliced garlic (if using). Cook for about 30 seconds until the sage is crisp and the garlic is just golden.
  6. Finish the Gnocchi (5 minutes): Add the boiled gnocchi to the skillet with the brown butter sauce. Turn the heat to medium-high. Cook undisturbed for 2-3 minutes until the bottoms are golden brown and crispy. Gently toss to coat and crisp the other sides. Season with salt and pepper to taste.
  7. Serve Immediately (2 minutes): Transfer the gnocchi to serving plates or a warm bowl. Garnish with freshly grated Parmesan cheese and a few cracks of black pepper. Add a tiny squeeze of lemon juice if desired. Serve hot.

Notes

Make sure to drain the pumpkin puree well to avoid sticky dough. Don’t overwork the dough to keep gnocchi light and pillowy. Brown butter can burn quickly, so watch it carefully. Pan-frying the gnocchi gives them a crispy exterior. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet.

Nutrition

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

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