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Light & Cozy Pumpkin Gnocchi in Brown Butter Sage Sauce

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This Light & Cozy Pumpkin Gnocchi in Brown Butter Sage Sauce is a quick and easy fall dish that comes together in under 30 minutes. It’s the perfect last-minute potluck winner or cozy weeknight dinner, featuring pillowy pumpkin gnocchi tossed in a nutty brown butter sauce with crispy sage.

Ingredients

Scale
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ¾ cups all-purpose flour, plus more for dusting
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • ¼ cup grated Parmesan cheese (Parmigiano-Reggiano recommended), plus more for serving
  • Salt and black pepper to taste
  • Optional: 2 tablespoons reserved pasta water

Instructions

  1. Make the gnocchi dough: In a large mixing bowl, combine 1 cup pumpkin puree, 1 lightly beaten egg, ½ teaspoon salt, ¼ teaspoon nutmeg, and ¼ teaspoon black pepper. Stir until smooth. Add 1 ¾ cups flour, one-third at a time, mixing gently with a fork or your hands. Stop when the dough comes together into a soft, slightly sticky ball. If too sticky, add a tablespoon of flour at a time. If too dry, add a tiny splash of water. The dough should feel soft and pillowy, not stiff.
  2. Shape the gnocchi: Lightly flour your work surface. Turn the dough out and gently knead it 4-5 times—just enough to bring it together. Over-kneading makes gnocchi tough. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about ¾ inch thick. Cut the rope into 1-inch pieces using a sharp knife or bench scraper.
  3. Create the ridges: Take each piece and gently roll it down the tines of a floured fork, using your thumb to create a slight indentation. Place the shaped gnocchi on a parchment-lined baking sheet. Don’t let them touch. Repeat with all the dough.
  4. Cook the gnocchi: Bring a large pot of generously salted water to a boil. Drop the gnocchi in batches—don’t overcrowd the pot. They’ll sink to the bottom at first. After about 2-3 minutes, they’ll float to the surface. Let them cook for 30 seconds after they float, then scoop them out with a slotted spoon. Reserve about ½ cup of the pasta water before draining.
  5. Make the brown butter sage sauce: While the gnocchi cook, place 6 tablespoons unsalted butter in a large skillet over medium heat. Let it melt, then swirl the pan occasionally. The butter will foam, then start to turn golden. When you see brown specks forming at the bottom and smell a nutty aroma, add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the pan from heat immediately.
  6. Combine everything: Add the cooked gnocchi directly to the skillet with the brown butter sauce. Toss gently to coat. If the sauce seems too thick, add a splash of the reserved pasta water. Sprinkle in ¼ cup grated Parmesan and toss again. Taste and adjust salt and pepper.
  7. Serve immediately: Spoon the gnocchi into warm bowls. Top with extra Parmesan and a few crispy sage leaves. Eat right away while it’s warm and the sauce is glossy.

Notes

Don’t overwork the dough to avoid tough gnocchi. Watch the butter closely as it browns to prevent burning. Test one gnocchi first before cooking the whole batch. Reserve pasta water to adjust sauce consistency. For make-ahead, freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag and cook straight from frozen, adding an extra minute to boiling time.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall recipe, quick dinner, vegetarian, potluck, cozy

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