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Easy Pumpkin Gnocchi with Brown Butter Sage Sauce

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Pillowy pumpkin gnocchi tossed in a nutty brown butter sage sauce. This quick and easy fall recipe is perfect for impressing guests without spending all day in the kitchen.

Ingredients

Scale
  • 1 small sugar pumpkin (about 2 pounds) or 1 ½ cups pumpkin puree
  • 1 large egg, lightly beaten
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • ½ cup grated Parmesan cheese, for serving
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until tender. Let cool 10 minutes.
  2. Scoop out flesh and mash with a fork until smooth. Measure 1 ½ cups puree. If watery, spread on a towel for 5 minutes to absorb excess moisture.
  3. In a large bowl, combine pumpkin puree, beaten egg, ½ cup Parmesan, salt, nutmeg, and pepper. Stir until smooth. Add 1 cup flour and mix until a shaggy dough forms. Turn out onto a floured surface and knead gently for about 2 minutes, incorporating remaining ½ cup flour, until soft and slightly sticky.
  4. Divide dough into 4 pieces. Roll each into a ¾-inch thick rope. Cut into 1-inch pieces. Optionally, roll each piece over fork tines to create ridges. Place on a floured baking sheet in a single layer.
  5. Bring a large pot of salted water to a rolling boil. Drop gnocchi in batches (about 15 pieces at a time). Cook until they float, about 2-3 minutes, then let float for 30 seconds. Remove with a slotted spoon.
  6. In a large skillet over medium heat, melt butter. Swirl occasionally until it foams and turns amber with brown specks, about 3-4 minutes. Add sage leaves and cook until crisp, about 30 seconds. Remove from heat and season with salt and pepper.
  7. Add cooked gnocchi to the skillet and toss gently to coat. Sprinkle with remaining Parmesan and crispy sage leaves. Serve immediately.

Notes

Roasting the pumpkin concentrates flavor and removes moisture, resulting in lighter gnocchi. Do not overwork the dough to avoid toughness. Brown butter can burn quickly; watch closely. Gnocchi can be shaped up to 24 hours ahead and refrigerated, or frozen for up to 3 months.

Nutrition

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

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