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Easy One-Pan Pumpkin Gnocchi with Brown Butter Sage Sauce

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Pillowy homemade pumpkin gnocchi tossed in a nutty brown butter sage sauce, all made in one pan for a cozy fall dinner that’s both impressive and weeknight-friendly.

Ingredients

Scale
  • 1 cup pumpkin puree (canned, 100% pumpkin)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ¾ cups all-purpose flour, plus more for dusting
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Prepare the pumpkin puree: Spread pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let sit for 10 minutes.
  2. Make the dough: In a large bowl, combine pumpkin puree, beaten egg, and grated Parmesan. Mix until smooth. In a separate small bowl, whisk together flour, salt, nutmeg, and black pepper. Gradually add dry ingredients to wet mixture, stirring with a fork until a shaggy dough forms.
  3. Knead gently: Turn dough onto a lightly floured surface. Knead gently 8-10 times, just until dough comes together. Do not overwork. Dough should be soft and slightly sticky but hold its shape. If too sticky, add a tablespoon of flour at a time.
  4. Shape the gnocchi: Divide dough into 4 equal pieces. Roll each piece into a long rope about ¾ inch thick. Cut rope into 1-inch pieces. You should get about 20-25 pieces per rope.
  5. Create ridges: Take each piece and gently roll it down the tines of a fork or a gnocchi board, using your thumb to create a slight indentation. Place shaped gnocchi on a floured baking sheet, not touching.
  6. Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi into water. They will sink, then float after 2-3 minutes. Cook 30 seconds after floating, then remove with a slotted spoon. Set aside on a plate—do not rinse.
  7. Make the brown butter sage sauce: While gnocchi boil, melt butter in a large skillet over medium heat. Swirl occasionally. Butter will foam, then foam subsides, and brown specks form at bottom (about 5-7 minutes). When it smells nutty and looks amber, add sage leaves. They’ll sizzle and crisp in about 30 seconds.
  8. Finish the dish: Carefully add cooked gnocchi to skillet with brown butter and sage. Toss gently to coat. Season with salt and pepper. Let cook 1-2 minutes undisturbed for a slight golden crust (optional).
  9. Serve immediately: Transfer to plates or a serving bowl. Top with extra grated Parmesan and a few crispy sage leaves. Eat right away.

Notes

Don’t skip the moisture removal step for the pumpkin puree—it prevents mushy gnocchi. Work with a light touch to avoid tough gnocchi. Test one gnocchi first before shaping the whole batch. Watch the brown butter carefully; it can burn in seconds. Have your sauce skillet ready before boiling gnocchi for best timing. Don’t crowd the pan when adding gnocchi to brown butter for a golden crust.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, one-pan dinner, fall recipe, homemade gnocchi, vegetarian dinner, cozy meal

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