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Cozy Brown Butter Pumpkin Gnocchi with Crispy Sage

brown butter pumpkin gnocchi with crispy sage - featured image
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A quick and easy fall dinner featuring pillowy pumpkin gnocchi tossed in nutty brown butter and topped with crispy sage. Ready in under 20 minutes, this comforting dish feels fancy without requiring any real skill.

Ingredients

Scale
  • 1 lb (450g) pumpkin gnocchi
  • 6 tablespoons (85g) unsalted butter
  • 15–20 fresh sage leaves
  • 1/3 cup (30g) finely grated Parmesan cheese
  • 1 tablespoon (15ml) fresh lemon juice
  • Salt (kosher for pasta water, flaky sea salt for finishing)
  • Freshly ground black pepper, to taste
  • Optional: good olive oil, extra Parmesan, red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil (about 1 tablespoon kosher salt per 4 quarts water).
  2. Place a large skillet over medium heat and add 6 tablespoons butter. Let it melt completely, then swirl occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom (about 4-5 minutes). When it smells nutty, it’s ready.
  3. Immediately add the sage leaves to the brown butter. Fry for 30-45 seconds, flipping once, until dark green and crispy. Transfer to a paper towel-lined plate and set aside.
  4. Drop the gnocchi into the boiling water. Cook for 2-3 minutes until they float to the surface. Do not overcook.
  5. Use a slotted spoon or spider strainer to transfer the gnocchi directly to the skillet with the brown butter (keep the butter warm over low heat). Let a little pasta water come along. Reserve about 1/2 cup of pasta water before draining.
  6. Increase heat to medium-high and toss the gnocchi gently for 1-2 minutes until golden on the edges. If the pan looks dry, add a splash of reserved pasta water.
  7. Remove the skillet from heat. Squeeze fresh lemon juice over the gnocchi and sprinkle in the grated Parmesan. Toss gently until the cheese melts. Taste and adjust salt.
  8. Divide the gnocchi between bowls. Crumble the crispy sage leaves on top. Add a crack of black pepper, a pinch of flaky salt, and extra Parmesan if desired. Serve immediately.

Notes

Use fresh sage, not dried. Pat sage leaves dry before frying to prevent spluttering. For best results, use a light-colored pan to monitor butter browning. Reserve pasta water to create a silky sauce. Serve immediately for crispy sage.

Nutrition

Keywords: brown butter, pumpkin gnocchi, crispy sage, fall dinner, quick dinner, comfort food, vegetarian

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