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Easy Pumpkin Gnocchi with Brown Butter Sage Sauce

Easy Pumpkin Gnocchi with Brown Butter Sage Sauce - featured image
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Pillowy pumpkin gnocchi tossed in a nutty brown butter sage sauce. This quick and easy fall dish comes together in under 30 minutes and tastes like a special occasion, perfect for weeknight dinners or last-minute potlucks.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter
  • 10–12 fresh sage leaves
  • ¼ teaspoon salt
  • ¼ cup (25g) grated Parmesan cheese, plus more for serving

Instructions

  1. Make the gnocchi dough: In a large bowl, combine pumpkin puree, beaten egg, salt, nutmeg, and black pepper. Stir until smooth. Add 1 ¼ cups flour and mix with a fork until a shaggy dough forms. Turn out onto a floured surface and gently knead 5-6 times, adding more flour as needed, until soft and slightly tacky but not sticky.
  2. Shape the gnocchi: Divide dough into 4 pieces. On a floured surface, roll each piece into a ½-inch thick rope. Cut into 1-inch pieces. Optionally, press each piece against the tines of a fork to create ridges. Place on a parchment-lined baking sheet in a single layer.
  3. Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi into the water. Cook until they float, about 2-3 minutes, then let cook 30 seconds more. Transfer with a slotted spoon to the skillet for the sauce. Reserve ½ cup pasta water.
  4. Make the brown butter sage sauce: While gnocchi cook, melt butter in a large skillet over medium heat. Swirl until butter foams, then subsides and turns golden-brown with brown specks. Immediately add sage leaves; cook 30 seconds until crisp. Remove from heat and stir in salt.
  5. Combine and serve: Add cooked gnocchi to the skillet with the sauce. Toss gently to coat, adding a splash of pasta water if needed. Sprinkle with Parmesan and toss again. Serve immediately, topped with extra Parmesan and crispy sage leaves.

Notes

Don’t overwork the dough to avoid tough gnocchi. Watch the butter closely as it browns to prevent burning. Use room temperature ingredients for best results. Test one gnocchi first to check dough consistency. Fork ridges help sauce cling to the gnocchi. Use a spider skimmer to avoid excess water in the sauce.

Nutrition

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

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