Brown Butter and Sage Pumpkin Gnocchi
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.
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.