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Perfect 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. This quick and easy fall recipe uses simple ingredients and a clever technique for perfect gnocchi every time.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1/2 cup (60g) grated Parmesan cheese (freshly grated)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter
  • 10–12 fresh sage leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) grated Parmesan cheese, for serving
  • Optional: 1/4 cup (30g) toasted pine nuts or walnuts for crunch

Instructions

  1. Make the dough: In a large bowl, combine the pumpkin puree, beaten egg, grated Parmesan, salt, pepper, and nutmeg. Mix with a fork until smooth. Add the flour, 1/2 cup at a time, stirring with the fork until a shaggy dough forms. When it gets too stiff to stir, use your hands. The dough should be soft but not sticky. If it’s sticking to your fingers, add another tablespoon of flour.
  2. Knead gently: Turn the dough out onto a lightly floured surface. Knead it gently, just 8-10 times, until it comes together. Over-kneading makes gnocchi tough, so be gentle. The dough should feel like soft play-dough. If it cracks at the edges, it’s too dry—sprinkle a few drops of water and knead again.
  3. Shape the ropes: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Use light pressure and keep your hands floured. The rope should be even all the way through.
  4. Cut the gnocchi: Using a sharp knife or bench scraper, cut the ropes into 1-inch pieces. Place them on a parchment-lined baking sheet that’s been lightly dusted with flour. Don’t let them touch each other.
  5. Create ridges (optional): If you want classic gnocchi ridges, take each piece and roll it gently down the tines of a fork. Use your thumb to press it lightly as you roll.
  6. Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Drop in the gnocchi in batches (about 15-20 pieces at a time). They’ll sink to the bottom at first. After about 2-3 minutes, they’ll float to the surface. Let them float for 30 seconds, then scoop them out with a slotted spoon.
  7. Make the brown butter sauce: While the gnocchi boil, melt the butter in a large skillet over medium heat. Add the sage leaves. Swirl the pan occasionally. The butter will start to foam, then turn golden, then brown. When it smells nutty and the sage leaves are crispy (about 5-7 minutes), remove the pan from heat.
  8. Combine and serve: Add the cooked gnocchi directly to the skillet with the brown butter sauce. Toss gently to coat. Season with salt and pepper. Serve immediately with extra Parmesan on top and the crispy sage leaves as garnish.

Notes

Use 100% pure pumpkin puree, not pie filling. If puree is watery, pat dry with paper towels. For gluten-free, use a 1:1 gluten-free flour blend and add about 1/4 cup more. For dairy-free, use nutritional yeast instead of Parmesan and vegan butter. Gnocchi can be frozen uncooked on a baking sheet, then transferred to a freezer bag for up to 3 months; cook from frozen, adding an extra minute to boiling time. Don’t overcook gnocchi—once they float, 30 seconds is enough. Brown butter can burn quickly; remove from heat as soon as it smells nutty.

Nutrition

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

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