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Cozy Pumpkin Gnocchi in Brown Butter Sage Sauce – Easy Fall Dinner

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This cozy pumpkin gnocchi in brown butter sage sauce is a quick and easy fall dinner that feels special enough for a dinner party but simple enough for a weeknight. Pillowy pumpkin gnocchi are tossed in a nutty brown butter sauce with crispy sage leaves for the ultimate comfort food.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree
  • 1 large egg, lightly beaten
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ cup (50g) grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter
  • 10–12 fresh sage leaves
  • ¼ cup (25g) grated Parmesan cheese, for finishing
  • Salt and pepper to taste

Instructions

  1. Prepare the pumpkin puree (5 minutes): If your pumpkin puree looks at all watery, spread it on a plate lined with a few paper towels. Let it sit for 10 minutes while you gather your other ingredients.
  2. Make the gnocchi dough (10 minutes): In a large bowl, combine the pumpkin puree, beaten egg, salt, nutmeg, and pepper. Mix until smooth. Add the Parmesan cheese and stir. Add the flour—start with 1 ¼ cups and mix with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently knead it just until it comes together. Stop kneading as soon as the dough is cohesive. The dough should be soft and slightly tacky but not sticky. If it’s too sticky, add a little more f…
  3. 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. Cut the rope into 1-inch pieces using a bench scraper or knife. If desired, roll each piece over the tines of a fork to create ridges. Place the shaped gnocchi on a parchment-lined baking sheet in a single layer.
  4. Cook the gnocchi (3-4 minutes): 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 after they float. Use a slotted spoon to transfer the cooked gnocchi directly to the skillet with the brown butter sauce. Reserve about ½ cup of the pasta water before draining.
  5. Make the brown butter sage sauce (5 minutes): While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Swirl the pan occasionally. The butter will start to foam, then the foam will subside, and you’ll see little brown specks forming at the bottom. As soon as the butter turns a golden-amber color and smells nutty (about 3-4 minutes), add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Immediately remove the pan from the heat.
  6. Combine and serve (2 minutes): Add the cooked gnocchi to the skillet with the brown butter and sage. Gently toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Sprinkle with the remaining Parmesan cheese and finish with a pinch of flaky sea salt and some cracked black pepper. Serve immediately.

Notes

Don’t overwork the dough—knead just until it comes together. Watch the moisture content of your pumpkin puree; if it’s watery, drain it on paper towels. Brown butter can burn quickly, so keep an eye on it and remove from heat as soon as it turns amber. For best results, shape all gnocchi before starting to cook.

Nutrition

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

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