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Cozy Pumpkin Gnocchi in Brown Butter Sage Sauce

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Homemade pumpkin gnocchi tossed in a rich brown butter sage sauce. This fall favorite is surprisingly simple to make, with feather-light dumplings and a nutty, herbaceous sauce that tastes like a hug on a plate.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ cup (50g) grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • Pinch of black pepper
  • 6 tablespoons (85g) unsalted butter
  • 10–12 fresh sage leaves
  • ¼ cup (25g) grated Parmesan cheese, plus more for serving
  • Salt and pepper to taste
  • Optional: 2 tablespoons toasted pine nuts or walnuts

Instructions

  1. Prepare the pumpkin: If your pumpkin puree seems watery, spread it on a paper towel-lined plate and let it sit for 5 minutes. Blot gently.
  2. Mix the dough: In a large bowl, combine the pumpkin puree, beaten egg, Parmesan, salt, nutmeg, and pepper. Stir until smooth. Add the flour gradually, mixing with a fork until a shaggy dough forms. It should be soft but not sticky—add a tablespoon more flour if needed.
  3. Knead gently: Turn the dough onto a lightly floured surface. Knead just 8-10 times, until it comes together. Stop as soon as it looks smooth. The dough should feel like a soft earlobe.
  4. Shape the gnocchi: Divide the dough into 4 pieces. Roll each piece into a ¾-inch thick rope. Cut into 1-inch pieces using a sharp knife or bench scraper. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Place shaped gnocchi on a parchment-lined baking sheet.
  5. Boil the water: Bring a large pot of generously salted water to a boil. While it heats, start your brown butter sauce (see next section).
  6. Cook the gnocchi: Drop gnocchi into boiling water in batches—don’t overcrowd. They’ll sink to the bottom, then float to the surface after about 2-3 minutes. Give them 30 seconds after they float, then scoop them out with a slotted spoon. Reserve ½ cup of pasta water before draining.
  7. Finish in the sauce: Transfer cooked gnocchi directly to your brown butter sage sauce. Toss gently over medium heat for 1-2 minutes, adding a splash of pasta water if needed to create a silky coating.

Notes

Blot pumpkin puree to remove excess moisture for best texture. Watch brown butter carefully to avoid burning. Work in batches when boiling gnocchi. Freeze uncooked gnocchi for up to 3 months. Leftovers keep in the fridge for up to 3 days.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall recipe, homemade gnocchi, vegetarian pasta, cozy dinner

Find it online: https://sparklechew.com/cozy-pumpkin-gnocchi-in-brown-butter-sage-sauce/