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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce – Easy Fall Dinner

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This cozy pumpkin gnocchi with brown butter sage sauce is a quick and easy fall dinner made with canned pumpkin for consistent results. Pillowy gnocchi are tossed in a nutty brown butter sauce with crispy sage, creating a comforting dish that’s perfect for weeknights or impressing guests.

Ingredients

Scale
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) grated Parmesan cheese (freshly grated)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon garlic powder
  • 1 1/2 to 2 cups (190-250g) all-purpose flour
  • 1/2 cup (113g / 1 stick) unsalted butter
  • 10–12 fresh sage leaves (plus extra for garnish)
  • 1/4 cup (30g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Extra grated Parmesan cheese for serving
  • Fresh sage leaves for garnish (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Make the gnocchi dough: In a medium mixing bowl, combine the pumpkin puree, beaten egg, grated Parmesan, salt, pepper, nutmeg, and garlic powder. Stir until well combined. Add 1 1/2 cups of flour and stir with a fork until a shaggy dough forms. If sticky, add remaining flour one tablespoon at a time until soft but not sticky.
  2. Knead gently: Turn dough out onto a lightly floured surface. Knead gently just until smooth, about 30 seconds. Cover with a clean kitchen towel and let rest for 10 minutes.
  3. Shape the gnocchi: Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a long rope about 1/2-inch thick. Cut into 1-inch pieces. Optionally, roll each piece over a fork or gnocchi board to create ridges. Place on a parchment-lined baking sheet dusted with flour.
  4. Boil the gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches (do not overcrowd). Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer to a plate or baking sheet.
  5. Make the brown butter sauce: While gnocchi cook, melt butter in a large skillet over medium heat. Add sage leaves. Cook, swirling occasionally, until butter turns deep golden brown and smells nutty, about 3-5 minutes. Remove from heat.
  6. Combine and serve: Add cooked gnocchi to the skillet with brown butter and sage. Sprinkle in 1/4 cup Parmesan cheese and gently toss to coat. Season with salt and pepper. Serve immediately, garnished with extra Parmesan, crispy sage leaves, and red pepper flakes if desired.

Notes

Use high-quality canned pumpkin puree (like Libby’s) for consistent results. Do not overwork the dough to keep gnocchi tender. Brown butter can burn quickly, so watch closely. Save some pasta water to thin the sauce if needed. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute Parmesan with nutritional yeast and use vegan butter.

Nutrition

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

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