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Cozy Pumpkin Sage Gnocchi in Brown Butter Sauce

pumpkin sage gnocchi brown butter - featured image
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Pillowy pumpkin gnocchi with fresh sage, tossed in a nutty brown butter sauce. This comforting fall dish is simple enough for a weeknight but special enough for company.

Ingredients

Scale
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ½ cups all-purpose flour (plus more for dusting)
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh sage, finely chopped
  • 6 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese (for finishing)
  • Salt and pepper to taste
  • Optional: ¼ cup toasted pine nuts or walnuts

Instructions

  1. In a large mixing bowl, combine pumpkin puree, beaten egg, ½ cup Parmesan, salt, pepper, nutmeg, and 2 tablespoons chopped sage. Stir until well combined.
  2. Gradually add 1 ½ cups flour, about ¼ cup at a time, mixing with a fork or hands after each addition. The dough should be soft and slightly tacky.
  3. Lightly flour your work surface. Turn dough out and gently knead 5-6 times until it comes together. Divide into 4 equal portions.
  4. Roll each portion into a long rope about ¾ inch thick. Cut into 1-inch pieces. Optionally, roll each piece over fork tines to create ridges.
  5. Place shaped gnocchi on a parchment-lined baking sheet dusted with flour. Refrigerate for up to 2 hours if not cooking immediately.
  6. Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi into water. Cook until they float (about 2-3 minutes), then 30 seconds more. Transfer with a slotted spoon to a plate. Reserve ½ cup pasta water.
  7. While gnocchi cook, melt 6 tablespoons butter in a large skillet over medium heat. Swirl occasionally until butter foams and turns golden brown with brown specks (about 3-4 minutes). Immediately add sage leaves and minced garlic; cook 30 seconds until fragrant.
  8. Add cooked gnocchi to the skillet. Toss gently to coat. If sauce is too thick, add a splash of reserved pasta water. Sprinkle with remaining ¼ cup Parmesan and toss again. Season with salt and pepper.
  9. Serve immediately, garnished with extra fried sage leaves and toasted pine nuts if desired.

Notes

Don’t overwork the dough to avoid tough gnocchi. Use room temperature ingredients. Test one gnocchi before shaping the whole batch. Watch brown butter closely as it can burn quickly. Gnocchi are best served immediately.

Nutrition

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

Find it online: https://dahliadishes.com/cozy-pumpkin-sage-gnocchi-in-brown-butter-sauce/