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Quick 20-Minute Pumpkin Gnocchi with Brown Butter Sage

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A quick and easy weeknight dinner featuring pillowy gnocchi tossed in a creamy pumpkin brown butter sage sauce. Ready in just 20 minutes, this comforting dish uses simple ingredients and tastes like a gourmet restaurant meal.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup heavy cream
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)
  • 1 pound store-bought potato gnocchi
  • Salt for pasta water
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Place a large skillet over medium heat and add 4 tablespoons of butter. Let it melt and swirl occasionally until it turns golden and smells nutty, about 3-4 minutes.
  3. Add the sage leaves to the brown butter. They will sizzle and crisp in about 30 seconds. Flip once, then remove with a fork and set aside on a paper towel.
  4. Reduce heat to low and add minced garlic to the brown butter. Stir constantly for about 30 seconds until fragrant.
  5. Add 1 cup pumpkin puree and 1/4 cup heavy cream. Stir until smooth. Add 1/4 cup broth to thin the sauce. Let simmer gently for 2 minutes.
  6. Stir in 1/4 cup Parmesan cheese, salt, pepper, and optional nutmeg. Taste and adjust seasoning. Keep warm on low heat.
  7. Cook the gnocchi in the boiling water until they float, about 2-3 minutes (add 1 minute if frozen). Do not overcook.
  8. Use a slotted spoon or spider strainer to transfer the gnocchi directly to the skillet with the sauce. Reserve about 1/2 cup pasta water. Toss gently to coat. If sauce is too thick, add a splash of reserved pasta water.
  9. Plate the gnocchi, top with crispy sage leaves, extra Parmesan, and optional red pepper flakes. Serve immediately.

Notes

Don’t walk away from the brown butter—it burns quickly. Reserve pasta water to thin the sauce if needed. The gnocchi absorbs sauce as it sits, so add extra broth or water when reheating. Crispy sage is the best part, don’t skip it.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage, quick weeknight dinner, fall recipe, easy pasta

Find it online: https://perkypan.com/quick-20-minute-pumpkin-gnocchi-with-brown-butter-sage/