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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce

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Pillowy pumpkin gnocchi tossed in a nutty brown butter sage sauce. This cozy fall dish turns a happy kitchen accident into a new favorite comfort food, ready in about 45 minutes.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 to 2 cups (180-240g) all-purpose flour
  • 6 tablespoons (85g) unsalted butter
  • 12–15 fresh sage leaves
  • 1/2 cup (60g) grated Parmesan cheese (for finishing)
  • Salt and pepper to taste

Instructions

  1. Prepare the pumpkin puree: Spread 1 cup of pumpkin puree on a paper towel-lined plate. Top with another paper towel and press gently to absorb excess moisture. Let sit while gathering other ingredients.
  2. Make the dough: In a large bowl, combine pumpkin puree, beaten egg, 1/2 cup grated Parmesan, nutmeg, salt, and pepper. Stir until smooth. Add 1 1/2 cups flour and mix with a fork until a shaggy dough forms. Turn onto a floured surface and gently knead 5-6 times, just until it comes together. Add more flour if too sticky (up to 1/2 cup extra). Do not over-knead.
  3. Shape the gnocchi: Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about 3/4 inch thick. Cut into 1-inch pieces. Roll each piece over the tines of a floured fork to create ridges. Place shaped gnocchi on a floured baking sheet.
  4. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches (about 20-25 pieces at a time). They will sink, then float after 2-3 minutes. Let float for 30 seconds, then scoop out with a slotted spoon. Do not overcook.
  5. Make the brown butter sage sauce: While gnocchi cook, melt butter in a large skillet over medium heat. Add sage leaves. Cook, swirling occasionally, until butter turns golden brown and smells nutty (3-4 minutes). Watch closely to avoid burning. Remove from heat.
  6. Combine and serve: Add cooked gnocchi directly to the skillet with brown butter sauce. Toss gently to coat. Sprinkle with remaining 1/2 cup Parmesan cheese. Toss again. Serve immediately with extra Parmesan and crispy sage leaves on top.

Notes

Pat pumpkin puree dry to avoid gummy gnocchi. Do not over-knead dough. Brown butter burns quickly—watch closely. Cook gnocchi in batches to maintain water temperature. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and nutritional yeast. Uncooked gnocchi can be frozen for up to 3 months.

Nutrition

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

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