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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce (Easy Fall Dinner)

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This cozy pumpkin gnocchi with brown butter sage sauce is a comforting fall dish that recreates a beloved restaurant recipe. Soft, pillowy gnocchi made with roasted pumpkin are tossed in a nutty brown butter sauce with crispy sage leaves for a soul-satisfying meal.

Ingredients

Scale
  • 1 small sugar pumpkin or 1 cup pumpkin puree
  • 1 large egg, lightly beaten
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ cup finely grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Pinch of black pepper
  • ½ cup unsalted butter
  • 12–15 fresh sage leaves
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Roast the pumpkin (if using fresh). Preheat your oven to 400°F (200°C). Cut your sugar pumpkin in half, scoop out the seeds and stringy bits, and place cut-side down on a parchment-lined baking sheet. Roast for 35-45 minutes, until the flesh is fork-tender. Let it cool until you can handle it, then scoop out the flesh and mash or rice it into a smooth puree. You need 1 cup of puree for this recipe.
  2. Make the gnocchi dough. In a large bowl, combine 1 cup of pumpkin puree, the beaten egg, ½ cup grated Parmesan, ½ teaspoon salt, ¼ teaspoon nutmeg, and a pinch of pepper. Stir until everything is well combined. Add 1 ½ cups of flour, a little at a time, mixing gently with a fork until a soft dough forms. The dough should be slightly sticky but hold together. If it’s too wet, add a tablespoon of flour at a time. Too dry? Add a tiny splash of water.
  3. Shape the gnocchi. Lightly flour your work surface. Turn the dough out and gently knead it just a few times—overworking makes gnocchi tough. Divide the dough into 4 equal pieces. Roll each piece into a long rope about ¾ inch thick. Using a bench scraper or knife, cut the rope into 1-inch pieces.
  4. Create the ridges. This step is optional but recommended. Take each piece of dough and gently roll it down the tines of a fork or a gnocchi board. You’ll see little ridges form. Place the shaped gnocchi on a floured baking sheet in a single layer. Don’t let them touch each other or they’ll stick.
  5. 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, then float to the surface when they’re done, usually about 2-3 minutes. Let them cook for another 30 seconds after they float. Use a slotted spoon to transfer them directly to your brown butter sauce.
  6. Make the brown butter sage sauce. While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling the pan occasionally. The butter will start to foam, then turn golden, then deepen to a nutty brown color. This takes about 3-5 minutes. Watch it carefully—brown butter can go from perfect to burnt in seconds. When it smells toasty and looks amber, remove the pan from heat.
  7. Combine and serve. Add the cooked gnocchi directly to the skillet with the brown butter and sage. Gently toss to coat everything in that glorious sauce. Serve immediately with extra Parmesan grated on top.

Notes

Don’t overwork the dough to keep gnocchi light and pillowy. Test one gnocchi before cooking the whole batch. Watch the brown butter carefully as it can burn quickly. Work in batches when cooking gnocchi. Freeze extra uncooked gnocchi for up to 3 months.

Nutrition

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

Find it online: https://oracooks.com/cozy-pumpkin-gnocchi-with-brown-butter-sage-sauce-easy-fall-dinner/