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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce (Easy 30-Minute Meal)

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This cozy pumpkin gnocchi with brown butter sage sauce is the kind of meal that makes you feel like you’ve accomplished something wonderful, even when you’ve barely tried. It’s fast enough for a Tuesday night, but special enough to serve to guests.

Ingredients

Scale
  • 1 package (16-18 oz) potato gnocchi (store-bought is fine; De Cecco or Gia Russa recommended)
  • 1 tablespoon salt (for the pasta water)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1/2 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/4 cup reserved pasta water
  • 1/4 teaspoon ground nutmeg (freshly grated preferred)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 cup grated Parmesan cheese (for serving, optional)
  • Pinch of red pepper flakes (for serving, optional)
  • Extra fresh sage leaves for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt to the water. Set a small bowl next to the stove to reserve pasta water later.
  2. In a large skillet over medium heat, add 4 tablespoons of butter. Let it melt completely, swirling the pan occasionally. Cook until the butter foams and turns a light golden color and smells nutty and toasty, about 3-4 minutes. Do not walk away; brown butter can burn in seconds.
  3. Add the fresh sage leaves to the brown butter. If using whole leaves, they’ll crisp up in about 30 seconds. If sliced (chiffonade), they’ll cook even faster. Stir gently and let them sizzle for 20-30 seconds.
  4. Reduce the heat to low and add 1/2 cup of pumpkin puree to the skillet. Whisk it into the brown butter until fully combined. Cook for about 1 minute, stirring constantly.
  5. Drop the gnocchi into the boiling water. Fresh gnocchi cooks in about 2-3 minutes, shelf-stable gnocchi takes about 3-4 minutes. They’re done when they float to the top. Before draining, scoop out about 1/2 cup of pasta water and set aside. Use a slotted spoon or spider strainer to transfer the gnocchi directly to the skillet with the sauce.
  6. Turn the heat under the skillet back to medium. Add about 1/4 cup of the reserved pasta water to the pumpkin-butter mixture and stir. The sauce will loosen up and become silky. Toss the gnocchi gently to coat them evenly. Let them cook in the sauce for 1-2 minutes, stirring occasionally.
  7. Sprinkle in the nutmeg, black pepper, and salt. Taste and adjust seasoning. If the sauce seems too thick, add another splash of pasta water. Remove from heat.
  8. Divide the gnocchi among bowls. Top with grated Parmesan cheese, a few crispy sage leaves from the pan, and a pinch of red pepper flakes if desired. Serve immediately.

Notes

Don’t skip reserving the pasta water—the starch helps the sauce cling to the gnocchi. If your sauce looks greasy or separated, add another tablespoon or two of reserved water and stir vigorously. For the brown butter, use a light-colored pan to see the color change and keep heat at medium, not high. Overcooked gnocchi turns mushy; set a timer for 2 minutes after they float to the top.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, easy fall dinner, 30-minute meal, comfort food, vegetarian pasta

Find it online: https://oracooks.com/cozy-pumpkin-gnocchi-with-brown-butter-sage-sauce-easy-30-minute-meal/