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Cozy Pumpkin Gnocchi with Brown Butter Sage: Easy Fall Dinner

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Soft, pillowy pumpkin gnocchi swimming in a nutty brown butter sauce with crispy sage leaves. This easy fall dinner recreates a beloved restaurant dish and comes together in about 45 minutes.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 large egg, lightly beaten
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ cup (50g) grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon black pepper
  • 6 tablespoons (85g) unsalted butter
  • 12–15 fresh sage leaves
  • ¼ teaspoon salt (for sauce)
  • ¼ teaspoon black pepper (for sauce)
  • Additional Parmesan cheese, for serving

Instructions

  1. In a large mixing bowl, combine 1 cup of pumpkin puree and 1 lightly beaten egg. Stir together with a fork until completely combined.
  2. In a separate small bowl, whisk together 1 ½ cups flour, ½ cup grated Parmesan, ½ teaspoon salt, ¼ teaspoon nutmeg, and ¼ teaspoon black pepper. Gradually add dry ingredients to pumpkin mixture, stirring with a wooden spoon until a shaggy dough forms.
  3. Turn dough out onto a lightly floured surface. Gently knead 8 to 10 times, just until it comes together into a smooth ball. Do not over-knead.
  4. Divide dough into 4 equal portions. On a lightly floured surface, roll each portion into a long rope about ¾ inch thick. Cut into 1-inch pieces. Optionally, roll each piece down the tines of a fork to create ridges.
  5. Bring a large pot of salted water to a rolling boil. Drop gnocchi into boiling water in batches. Cook until they float to the surface, about 2 to 3 minutes, then let cook for another 30 seconds. Transfer with a slotted spoon to a plate.
  6. While gnocchi boil, place 6 tablespoons butter in a large skillet over medium heat. Cook until butter turns golden amber and smells nutty, about 4 to 5 minutes. Immediately add sage leaves and cook until crispy, about 30 seconds. Remove from heat and stir in ¼ teaspoon salt and ¼ teaspoon black pepper.
  7. Add cooked gnocchi to the skillet with brown butter sauce. Gently toss until well coated. Serve immediately topped with extra grated Parmesan and crispy sage leaves.

Notes

Do not overwork the dough; knead just until it comes together. Watch the brown butter carefully as it can burn quickly. Test one gnocchi before cooking the whole batch. Use a slotted spoon to transfer gnocchi, not a colander. Work in batches when boiling.

Nutrition

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

Find it online: https://daintydine.com/cozy-pumpkin-gnocchi-with-brown-butter-sage-easy-fall-dinner/