Description
This comforting Pumpkin Gnocchi with Brown Butter & Sage recipe combines tender, pillowy gnocchi made from pumpkin puree with a rich, nutty brown butter sauce infused with crispy sage leaves. Perfect for autumn or any time you crave a cozy Italian-inspired dish, it’s finished with a sprinkle of Parmesan cheese and freshly cracked black pepper for a deliciously elegant meal.
Ingredients
Scale
Gnocchi Dough
- 1 cup pumpkin puree (freshly made or canned)
- 2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg (optional)
- 1/4 teaspoon black pepper
Sauce & Garnish
- 1/2 cup unsalted butter
- 15-20 fresh sage leaves
- Grated Parmesan cheese for serving (optional)
- Freshly cracked black pepper for seasoning
Instructions
- Prepare the dough: In a large mixing bowl, combine pumpkin puree, egg, salt, nutmeg, and black pepper. Whisk together until smooth and well mixed.
- Add flour: Gradually add 1 cup of flour, stirring until the mixture begins to come together into a dough.
- Knead the dough: Transfer dough to a floured surface and knead gently for about 5 minutes, adding more flour as needed until smooth and not sticky. The dough should be soft but manageable.
- Shape the gnocchi ropes: Divide dough into four equal parts. Roll each portion into long ropes about 1/2 inch in diameter on the floured surface.
- Cut and shape: Cut ropes into 1-inch pieces. Roll each piece over the back of a fork or a gnocchi board to create signature ridges.
- Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with slotted spoon and set aside.
- Make brown butter sauce: In a large skillet, melt unsalted butter over medium heat. Continue cooking until butter is golden brown and foamy, about 3-5 minutes. Watch carefully to avoid burning.
- Add sage leaves: Add fresh sage leaves to the brown butter and sauté for 1-2 minutes until crispy and fragrant.
- Toss gnocchi in sauce: Gently toss the cooked gnocchi in the browned butter and sage mixture until coated evenly.
- Serve: Serve hot, garnished with grated Parmesan cheese and freshly cracked black pepper.
Notes
- For best texture, use fresh or canned pumpkin puree without added spices or sugars.
- Adjust flour quantity slightly if dough is too sticky or dry; humidity can affect dough consistency.
- Roll gnocchi on a floured surface to prevent sticking.
- Brown butter requires close attention to avoid burning; remove from heat immediately once golden and foamy.
- Parmesan cheese is optional but adds a lovely savory finish to the dish.
- Gnocchi can be made ahead and gently refrigerated before cooking.
