Pumpkin Gnocchi with Brown Butter and Sage Recipe

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There is something truly magical about combining the comforting, earthy sweetness of pumpkin with the nutty richness of brown butter and the aromatic touch of fresh sage, which is exactly why the Pumpkin Gnocchi with Brown Butter and Sage Recipe has become one of my all-time favorite dishes to make and share. This recipe captures the essence of cozy autumn evenings but is simple enough to enjoy whenever those gnocchi cravings strike. Tender pumpkin pillows kissed by golden butter and fragrant herbs create a dish that feels like a warm hug from the inside out.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building the perfect balance of flavor, texture, and color that makes pumpkin gnocchi so special. You only need a handful of essentials, yet together they transform into a soul-satisfying plate.

• 1 cup pumpkin puree: Use fresh or canned, but ensure it’s smooth and not watery for tender gnocchi.
• 2 cups all-purpose flour: This is the backbone that gives the dough structure and chew but start with less to avoid toughness.
• 1 large egg: Helps bind the dough for that perfect pillowy texture.
• 1/2 teaspoon salt: Enhances all the flavors without overpowering.
• 1/2 teaspoon nutmeg (optional): Adds a warm, subtle spice that complements pumpkin beautifully.
• 1/4 teaspoon black pepper: Just a pinch to add a gentle kick in the background.
• 1/2 cup unsalted butter: For browning and adding a nutty, luscious sauce base.
• 15-20 fresh sage leaves: Crisped in the butter, they bring a woodsy, fragrant note that’s pure perfection.
• Grated Parmesan cheese (optional): A shower of this enhances every bite with its savory tang.
• Freshly cracked black pepper: For finishing seasoning to taste.

How to Make Pumpkin Gnocchi with Brown Butter and Sage Recipe

Step 1: Prepare the Gnocchi Dough

Begin by combining the pumpkin puree with the egg, salt, nutmeg, and black pepper in a large mixing bowl. Whisk everything together until fully integrated into a smooth mixture. This blend will give the gnocchi their gentle pumpkin flavor and a hint of spice that’s subtle but memorable.

Step 2: Incorporate the Flour Gradually

Start adding the flour one cup at a time, stirring gently after each addition. This step is crucial to avoid a dough that’s too dense or dry. You want the flour to just start bringing the dough together before you move to the kneading stage.

Step 3: Knead the Dough

Turn the dough onto a floured surface and knead it with care for about five minutes. Add more flour little by little if it feels too sticky. The goal is a soft dough that is not too wet or sticky but still tender to the touch—ready to be shaped into gnocchi.

Step 4: Form the Dough Ropes

Divide your dough into four equal segments. Roll each segment into a long rope approximately half an inch thick on your floured surface. Ropes make shaping your gnocchi pieces a breeze and ensure uniform cooking.

Step 5: Cut and Shape the Gnocchi

Slice each rope into one-inch pieces. Then, to create those classic gnocchi ridges that help sauce cling beautifully, roll each piece gently over the back of a fork or a gnocchi board. These ridges are a small step that makes a delicious difference.

Step 6: Cook the Gnocchi

Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches, cooking until they float to the surface—usually about two to three minutes. This floaty moment signals their perfect tender doneness. Use a slotted spoon to transfer them carefully to a plate and repeat with the remaining gnocchi.

Step 7: Brown the Butter

In a wide skillet over medium heat, melt the unsalted butter. Let it cook until it turns a gorgeous golden brown and becomes nutty and foamy, around three to five minutes. Keep watch closely as butter can go from browned to burnt in a heartbeat.

Step 8: Crisp the Sage Leaves

Add those fresh sage leaves to the browned butter and sauté for an additional one to two minutes. The sage wilts and crisps up, releasing an intoxicating fragrance that will fill your kitchen with warmth.

Step 9: Toss Gnocchi in Brown Butter and Sage

Gently add the cooked gnocchi to the skillet and toss them in the brown butter sauce until each pillow is beautifully coated in glossy, aromatic goodness.

Step 10: Serve Immediately

Plate your gnocchi hot, and if you like, finish with a generous sprinkle of grated Parmesan cheese and a crack or two of black pepper. Every bite is an irresistible blend of soft, savory, and fragrant flavors that feel like a celebration of fall on your plate.

How to Serve Pumpkin Gnocchi with Brown Butter and Sage Recipe

Garnishes

Simple garnishes elevate this dish perfectly. A sprinkle of fresh Parmesan cheese adds salty richness, while a few extra fried sage leaves on top lend a satisfying crunch. Don’t forget a crack of black pepper to awaken the flavors just before serving.

Side Dishes

Pair this dish with a crisp green salad tossed with a light vinaigrette or roasted Brussels sprouts to add some bright and earthy contrasts. A glass of chilled white wine or a cozy herbal tea also beautifully complements the flavors.

Creative Ways to Present

For a festive touch, serve the gnocchi in individual shallow bowls with a drizzle of extra brown butter and a sage leaf perched on top. You can also add toasted pine nuts or a sprinkle of chili flakes for a playful, unexpected twist that will turn heads.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though that is rare!), store the cooked gnocchi in an airtight container in the refrigerator for up to two days. Keep the brown butter and sage sauce separate to maintain the best texture and flavor.

Freezing

You can freeze uncooked gnocchi! Place the cut pieces on a floured tray without touching and freeze until firm, then transfer them to a freezer bag. Cook them straight from frozen by adding a minute or two to the boiling time.

Reheating

Reheat leftover cooked gnocchi gently in a skillet with a little butter or olive oil over low heat. Avoid microwaving as it tends to make gnocchi rubbery. Watch closely, stirring until warmed through.

FAQs

Can I use canned pumpkin or do I need fresh pumpkin puree?

Canned pumpkin puree works wonderfully and is a convenient substitute if fresh pumpkin is not available. Just be sure to use pure pumpkin, not pumpkin pie filling, for the right flavor and consistency.

How do I know if my gnocchi dough has enough flour?

You want a dough that is soft but not sticky. It should hold together easily and be easy to work with. Add flour gradually and knead gently to avoid a tough final gnocchi.

Is nutmeg necessary in this recipe?

Nutmeg is optional but highly recommended. It complements the pumpkin’s natural sweetness with a warm spice note that makes the flavor even more interesting and layered.

Can I make this recipe vegan?

To make it vegan, you could substitute the egg with a flax egg or another binder, and use a plant-based butter for the sauce. The texture will be slightly different but still very delicious!

What type of flour works best for gnocchi?

All-purpose flour is perfect for the tender yet structured dough you want. You could experiment with a bit of semolina for a slightly firmer texture, but all-purpose is the classic go-to here.

Final Thoughts

There is a wonderful kind of joy that comes from making the Pumpkin Gnocchi with Brown Butter and Sage Recipe yourself—watching humble ingredients transform into these delicate, flavorful pillows of comfort is truly special. Whether you’re sharing it with loved ones or treating yourself on a quiet evening, this dish is sure to fill your kitchen with warmth and your heart with happiness. I wholeheartedly encourage you to give it a try and experience its magic firsthand.

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