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Cozy Pumpkin Gnocchi in Brown Butter Sage Sauce – Easy Fall Dinner

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Pillowy pumpkin gnocchi tossed in a nutty brown butter sage sauce, perfect for a cozy fall dinner. This recipe delivers light, tender gnocchi with a rich, aromatic sauce that feels like a hug in a bowl.

Ingredients

Scale
  • 1 small sugar pumpkin (about 2 pounds)
  • 1 large egg, lightly beaten
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon black pepper
  • 4 tablespoons unsalted butter (European-style recommended)
  • 10–12 fresh sage leaves
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Extra Parmesan for garnish (optional)
  • Fresh sage leaves for garnish (optional)
  • Crushed red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast 40-50 minutes until fork-tender. Let cool 15 minutes.
  2. Scoop roasted pumpkin flesh into a clean kitchen towel or cheesecloth. Twist tightly over sink to squeeze out as much liquid as possible. Press through a potato ricer or food mill into a large bowl. Let cool completely.
  3. Add beaten egg, salt, nutmeg, and pepper to cooled pumpkin puree. Mix until combined. Add 1 ¼ cups flour and stir with a fork until a shaggy dough forms. Turn onto a lightly floured surface and gently knead 5-6 times until soft and slightly tacky. Add more flour if too sticky, or a splash of water if too dry.
  4. Divide dough into 4 pieces. On a floured surface, roll each into a ¾-inch thick rope. Cut into 1-inch pieces. Shape each piece by rolling against the tines of a fork to create ridges. Place shaped gnocchi on a floured baking sheet.
  5. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches (15-20 pieces) for 2-3 minutes until they float, then 30 seconds more. Scoop out with a slotted spoon. Toss with olive oil if not serving immediately.
  6. While gnocchi cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling occasionally, until butter turns golden brown and smells nutty (3-4 minutes). Remove from heat immediately.
  7. Add cooked gnocchi to the skillet with brown butter sauce. Toss gently to coat. Sprinkle with Parmesan and toss again. Serve immediately, garnished with extra Parmesan, crispy sage leaves, and red pepper flakes if desired.

Notes

Squeeze roasted pumpkin very dry to avoid gummy gnocchi. Do not overwork the dough. Test one gnocchi before shaping the whole batch. Use a light-colored skillet to monitor brown butter color. Cook gnocchi in batches to avoid overcrowding.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall dinner, homemade gnocchi, vegetarian, comfort food

Find it online: https://perkypan.com/cozy-pumpkin-gnocchi-in-brown-butter-sage-sauce-easy-fall-dinner/