Capture the essence of fall with Brown Butter and Sage Pumpkin Gnocchi, a delightful Pumpkin Gnocchi with Sage Sauce featuring fluffy homemade gnocchi tossed in nutty brown butter and crispy sage. This pumpkin gnocchi dish is perfect for cozy dinners, holiday gatherings, or impressing guests with its rich, seasonal flavors. Easy to make yet restaurant-worthy, this sage butter gnocchi will become a fall favorite. Let’s dive into this Brown Butter and Sage Pumpkin Gnocchi recipe and embrace autumn’s warmth!
Why You’ll Love Brown Butter and Sage Pumpkin Gnocchi
- Seasonal Bliss: Pumpkin and sage create a cozy autumn gnocchi delight.
- Homemade Charm: Craft gnocchi from scratch for this sage butter gnocchi.
- Elegant Yet Simple: Restaurant-quality pumpkin gnocchi with minimal effort.
- Customizable: Add protein or swap ingredients in this autumn gnocchi delight.
- Perfect for Fall: Ideal for festive meals or cozy nights with this sage butter gnocchi.
Ingredients for Brown Butter and Sage Pumpkin Gnocchi
Here’s what you’ll need for this pumpkin gnocchi (serves 4):
For the Gnocchi:
- 1 cup (240g) pumpkin puree (canned or homemade)
- 1 large egg, lightly beaten
- ½ cup (50g) grated Parmesan cheese
- ½ tsp salt
- ¼ tsp ground nutmeg
- 1 ½–2 cups (190–250g) all-purpose flour, plus more for dusting
For the Sauce:
- ½ cup (115g) unsalted butter (1 stick)
- 12–15 fresh sage leaves
- Salt and pepper to taste
- Extra Parmesan, grated, for serving
Optional Additions:
- ½ cup crumbled cooked sausage
- 2 tbsp toasted pine nuts
Equipment
- Large mixing bowl
- Bench scraper or knife
- Fork or gnocchi board (optional)
- Large pot
- Slotted spoon
- Large skillet
- Floured baking sheet
Ingredient Tips
- Pumpkin Puree: Use pure pumpkin, not pie filling, for Brown Butter and Sage Pumpkin Gnocchi.
- Flour: Add gradually to keep this pumpkin gnocchi light and fluffy.
- Sage: Fresh leaves are key for crisp, aromatic sage butter gnocchi.
- Parmesan: Freshly grated enhances this autumn gnocchi delight.
- Butter: Unsalted allows control over seasoning in this sage butter gnocchi.
Directions
Make the Gnocchi Dough
In a large bowl, I mix 1 cup pumpkin puree, 1 egg, ½ cup Parmesan, ½ tsp salt, and ¼ tsp nutmeg. I gradually add 1 ½–2 cups flour, ½ cup at a time, until a soft, slightly sticky dough forms for this pumpkin gnocchi.
Shape the Gnocchi
On a floured surface, I divide the dough into 4 portions, roll each into a ½-inch thick rope, and cut into 1-inch pieces. Optionally, I roll each piece over a fork for ridges, perfect for holding sauce in this sage butter gnocchi.
Boil the Gnocchi
In a large pot of salted boiling water, I cook the gnocchi in batches until they float, about 2–3 minutes. I transfer them to a paper towel-lined plate with a slotted spoon for this autumn gnocchi delight.
Make the Brown Butter Sage Sauce
In a large skillet over medium heat, I melt ½ cup butter, add 12–15 sage leaves, and cook for 3–4 minutes until the butter is golden and sage is crisp, creating a fragrant sage butter gnocchi sauce.
Toss and Serve
I add the cooked gnocchi to the skillet, tossing gently to coat. I season with salt, pepper, and sprinkle with extra Parmesan for this Brown Butter and Sage Pumpkin Gnocchi, serving immediately.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: ~35 minutes
- Servings: 4
- Calories: ~450 kcal per serving
- Macros per Serving: 55g carbs, 12g protein, 22g fat, 3g fiber
Variations for Brown Butter and Sage Pumpkin Gnocchi
Try these twists on this autumn gnocchi delight:
- Sausage Add-In: Stir in crumbled sausage, inspired by Layla Cooks’ Marry Me Chicken Meatballs.
- Spicy Kick: Add ¼ tsp red pepper flakes, inspired by Layla Cooks’ Spicy Honey Garlic Chicken.
- Sweet Potato Swap: Use sweet potato puree, inspired by Layla Cooks’ Irresistible Peach Salad.
- Nutty Crunch: Add toasted pine nuts, inspired by Layla Cooks’ Cucumber Shrimp Salad.
- Creamy Twist: Stir in cream, inspired by Layla Cooks’ Garlic Mushrooms in Parmesan Cheese Sauce.
Serving Ideas:
- Pair with Layla Cooks’ Easy Korean Cucumber Salad for a crisp side.
- Serve with Layla Cooks’ Mango Coconut Smoothie for a refreshing contrast.
- Enjoy with Layla Cooks’ Pomegranate Margarita for a festive touch.
Storage
I store cooked pumpkin gnocchi in an airtight container in the fridge for up to 3 days, reheating gently in a skillet with butter. Uncooked gnocchi freeze well on a tray, then in a freezer bag for up to 2 months; boil from frozen for fresh sage butter gnocchi.
Serving Tips
- Presentation: Serve Brown Butter and Sage Pumpkin Gnocchi in shallow bowls with extra sage for an elegant autumn gnocchi delight.
- Garnish: Sprinkle Parmesan or pine nuts for vibrant pumpkin gnocchi.
- Pairing: Enjoy with Layla Cooks’ Pumpkin Spice Matcha Latte or roasted veggies.
- Portion Size: 1 cup per person for a main or side.
- Occasions: Perfect for fall dinners, holiday gatherings, or date nights.
FAQs About Brown Butter and Sage Pumpkin Gnocchi
Here are answers to common questions about this dish:
Can I use canned pumpkin?
Yes, use pure pumpkin for smooth Brown Butter and Sage Pumpkin Gnocchi.
Can I make dough ahead?
Yes, refrigerate dough for up to 1 day before shaping this pumpkin gnocchi.
Can I freeze gnocchi?
Yes, freeze uncooked on a tray, then store in a bag for up to 2 months for sage butter gnocchi.
How do I avoid tough gnocchi?
Don’t overwork dough or add too much flour for light autumn gnocchi delight.
Can I make it gluten-free?
Use 1:1 gluten-free flour, adjusting for texture in this pumpkin gnocchi.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Brown Butter and Sage Pumpkin Gnocchi is a cozy, elegant dish that celebrates fall’s best flavors. This sage butter gnocchi is simple to make and perfect for sharing. Whip up this autumn gnocchi delight recipe and enjoy a heartwarming seasonal treat!
Brown Butter and Sage Pumpkin Gnocchi
Ingredients
For the Gnocchi:
- 1 cup 240g pumpkin puree (canned or homemade)
- 1 large egg lightly beaten
- ½ cup 50g grated Parmesan cheese
- ½ tsp salt
- ¼ tsp ground nutmeg
- 1 ½ –2 cups 190–250g all-purpose flour, plus more for dusting
For the Sauce:
- ½ cup 115g unsalted butter (1 stick)
- 12 –15 fresh sage leaves
- Salt and pepper to taste
- Extra Parmesan grated, for serving
Optional Additions:
- ½ cup crumbled cooked sausage
- 2 tbsp toasted pine nuts
Instructions
Make the Gnocchi Dough
- In a large bowl, I mix 1 cup pumpkin puree, 1 egg, ½ cup Parmesan, ½ tsp salt, and ¼ tsp nutmeg. I gradually add 1 ½–2 cups flour, ½ cup at a time, until a soft, slightly sticky dough forms for this pumpkin gnocchi.
Shape the Gnocchi
- On a floured surface, I divide the dough into 4 portions, roll each into a ½-inch thick rope, and cut into 1-inch pieces. Optionally, I roll each piece over a fork for ridges, perfect for holding sauce in this sage butter gnocchi.
Boil the Gnocchi
- In a large pot of salted boiling water, I cook the gnocchi in batches until they float, about 2–3 minutes. I transfer them to a paper towel-lined plate with a slotted spoon for this autumn gnocchi delight.
Make the Brown Butter Sage Sauce
- In a large skillet over medium heat, I melt ½ cup butter, add 12–15 sage leaves, and cook for 3–4 minutes until the butter is golden and sage is crisp, creating a fragrant sage butter gnocchi sauce.
Toss and Serve
- I add the cooked gnocchi to the skillet, tossing gently to coat. I season with salt, pepper, and sprinkle with extra Parmesan for this Brown Butter and Sage Pumpkin Gnocchi, serving immediately.
Notes
- Don’t overwork the dough or add too much flour — keep it soft.
- Watch the butter carefully as it browns to avoid burning.
- You can freeze uncooked gnocchi on a tray, then transfer to a bag and boil straight from frozen.
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