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Crispy Pan-Fried Pumpkin Gnocchi with Easy Sage Butter

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Golden, crispy-edged pumpkin gnocchi pan-fried in nutty sage butter. A quick and easy weeknight dinner that feels special, with tender pillowy centers and a irresistible crispy crust.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 to 1 1/2 cups (160-190g) all-purpose flour, plus more for dusting
  • 4 tablespoons (60g) unsalted butter
  • 12–15 fresh sage leaves
  • Salt and pepper, to taste
  • Extra Parmesan cheese, for serving

Instructions

  1. Make the gnocchi dough: In a large bowl, combine pumpkin puree, beaten egg, grated Parmesan, salt, pepper, and nutmeg. Stir until well combined. Add 1 1/4 cups flour and stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and gently knead 5-6 times, just until it comes together. Do not over-knead. The dough should be soft, slightly sticky, and tender. If too sticky, add more flour one tablespoon at a time.
  2. Shape the gnocchi: Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 3/4 inch thick. Cut into 1-inch pieces. For ridges, press each piece against the tines of a fork with your thumb and roll off. Place shaped gnocchi on a parchment-lined baking sheet in a single layer, not touching.
  3. Boil the gnocchi: Bring a large pot of generously salted water to a boil. Working in batches, drop gnocchi into boiling water. They will sink, then float after 2-3 minutes. Cook 30 seconds after floating, then transfer with a slotted spoon to a clean baking sheet or plate. Repeat with remaining gnocchi.
  4. Pan-fry the gnocchi: Heat a large skillet over medium-high heat and add 2 tablespoons butter. Once melted and foaming, add half the boiled gnocchi in a single layer. Cook undisturbed 3-4 minutes until deep golden brown and crispy. Flip and cook 2-3 minutes more. Transfer to a plate. Repeat with remaining butter and gnocchi.
  5. Make the sage butter: In the same skillet, add remaining butter and fresh sage leaves. Cook over medium heat 2-3 minutes, swirling occasionally, until butter turns light golden brown and smells nutty, and sage leaves are crispy. Remove from heat.
  6. Combine and serve: Return all crispy gnocchi to the skillet with sage butter. Toss gently to coat. Season with salt and pepper. Serve immediately topped with extra Parmesan and crispy sage leaves.

Notes

Don’t overwork the dough; knead just until it comes together. Use the right amount of flour—start with less and add only if needed. Boil gnocchi in batches to avoid sticking. Get the pan hot enough for a steady sizzle. Don’t skip the boil; it sets the structure. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use vegan butter and omit Parmesan. Fresh sage is best; dried won’t crisp. Gnocchi are best served immediately.

Nutrition

Keywords: pumpkin gnocchi, crispy gnocchi, sage butter, fall recipe, easy dinner, vegetarian

Find it online: https://daintydine.com/crispy-pan-fried-pumpkin-gnocchi-with-easy-sage-butter/