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Cozy Pumpkin Gnocchi with Easy Sage Brown Butter

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Soft, pillowy pumpkin gnocchi tossed in nutty, fragrant brown butter with crispy sage leaves. This simple yet elevated fall comfort food is surprisingly easy to make from scratch and perfect for a cozy Sunday evening.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1/3 cup (30g) grated Parmesan cheese, freshly grated
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg
  • ½ cup (1 stick, 113g) unsalted butter
  • 15–20 fresh sage leaves
  • Salt and black pepper, to taste
  • Extra Parmesan cheese, for serving

Instructions

  1. Make the Dough: In a large bowl, whisk together the pumpkin puree, egg, and grated Parmesan until smooth. In a separate small bowl, whisk the flour, salt, and nutmeg. Add the dry ingredients to the wet ingredients and stir with a fork until a shaggy dough forms.
  2. Knead Gently: Turn the dough out onto a lightly floured surface. Gently knead it just a few times, until it comes together into a soft, slightly sticky ball. Be careful not to overwork it. If the dough is too sticky, add a tiny bit more flour, a tablespoon at a time. If it feels dry and crumbly, add a teaspoon of water.
  3. Shape the Gnocchi: Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a long rope about ¾-inch thick. Use a bench scraper or knife to cut the rope into 1-inch pieces. You should get about 20-25 gnocchi per rope.
  4. Create the Ridges: Take a gnocchi piece and gently roll it down the tines of a fork, applying light pressure with your thumb. It should curl slightly and leave ridges on one side. Place the shaped gnocchi on a parchment-lined baking sheet. Repeat with the remaining dough.
  5. Boil the Water: Bring a large pot of generously salted water to a rolling boil.
  6. Make the Sage Brown Butter: In a large light-colored skillet, melt the butter over medium heat. Once melted, it will start to foam. Swirl the pan occasionally. After a few minutes, the milk solids will turn golden-brown and the butter will smell nutty. Immediately add the fresh sage leaves; they will sizzle and crisp up in about 30 seconds. Remove the pan from the heat and set aside.
  7. Cook the Gnocchi: Working in batches, drop the gnocchi into the boiling water. They will sink to the bottom. In about 2-3 minutes, they will float to the surface. Let them cook for another 30 seconds after they float, then use a slotted spoon to transfer them directly into the skillet with the brown butter. Repeat with the remaining gnocchi.
  8. Toss and Serve: Gently toss the cooked gnocchi in the brown butter sauce until well coated. Season with salt and black pepper to taste. Serve immediately, topped with the crispy sage leaves and a generous shower of extra Parmesan cheese.

Notes

Don’t overwork the dough to avoid tough gnocchi. Test one gnocchi first before cooking the whole batch. Use a light-colored pan to easily see the butter brown. Work in batches when boiling to prevent mushy gnocchi. Uncooked gnocchi can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin gnocchi, sage brown butter, homemade gnocchi, fall pasta, vegetarian gnocchi, easy gnocchi recipe

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