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Perfect Brown Butter Sage Pumpkin Gnocchi: Easy Fall Recipe

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This recipe delivers pillowy pumpkin gnocchi pan-fried in nutty brown butter with crispy sage leaves. It’s a quick, restaurant-quality fall dinner that’s naturally vegetarian and full of cozy flavor.

Ingredients

Scale
  • 1 cup (245g) pumpkin purée
  • 1 large egg, lightly beaten
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ cup (50g) finely grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • 6 tablespoons (85g) unsalted butter
  • 15–20 fresh sage leaves
  • 2 cloves garlic, thinly sliced
  • Salt and black pepper, to taste
  • Extra Parmesan cheese, for serving

Instructions

  1. Make the Gnocchi Dough (10 minutes): In a large mixing bowl, combine the pumpkin purée, beaten egg, salt, nutmeg, and black pepper. Stir until smooth. Add the grated Parmesan cheese and mix again. Gradually add the flour, stirring with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently knead it 8-10 times, just until it comes together. Do not over-knead! The dough should be soft and slightly tacky but not sticky.
  2. Shape the Gnocchi (15 minutes): Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a long rope about ¾-inch thick. Using a sharp knife or bench scraper, cut the rope into 1-inch pieces. You can leave them as little pillows, or gently roll each piece over the tines of a fork to create ridges. Place the shaped gnocchi on a baking sheet dusted with flour. Don’t let them touch each other.
  3. Boil the Gnocchi (3 minutes): Bring a large pot of generously salted water to a boil. Working in batches (about 15-20 gnocchi at a time), drop them into the boiling water. They will sink to the bottom at first. Once they float to the surface, let them cook for another 30-60 seconds. Use a slotted spoon to transfer the cooked gnocchi directly to the skillet with the brown butter.
  4. Brown the Butter and Crisp the Sage (5 minutes): While the water is coming to a boil, start the sauce. In a large skillet, melt the butter over medium heat. Once melted, add the fresh sage leaves in a single layer. Cook for 1-2 minutes, swirling the pan occasionally. The butter will start to foam and turn a light golden brown, and the sage leaves will become crispy. Once the butter is a rich amber color and smells nutty, use a slotted spoon to transfer the crispy sage leaves to a paper towel-lin…
  5. Pan-Fry the Gnocchi (5 minutes): Add the sliced garlic to the brown butter in the skillet and cook for 30 seconds until fragrant. Immediately add the boiled gnocchi to the skillet in a single layer. Let them cook undisturbed for 2-3 minutes per side, until they are golden brown and slightly crispy. Gently toss the gnocchi in the brown butter to coat them evenly.
  6. Finish and Serve (2 minutes): Remove the skillet from the heat. Sprinkle with the crispy sage leaves and a generous amount of freshly grated Parmesan cheese. Season with a pinch of salt and black pepper to taste. Serve immediately while hot and the gnocchi are still crispy.

Notes

Don’t over-knead the dough to keep gnocchi light. Watch the brown butter carefully as it can burn quickly. Pan-frying is essential for the best texture. Work in batches to avoid overcrowding.

Nutrition

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

Find it online: https://twinkletaste.com/perfect-brown-butter-sage-pumpkin-gnocchi-easy-fall-recipe/