If you’re on the lookout for a comforting, cozy dish that’s bursting with autumnal flavor, look no further than this Pumpkin Gnocchi with Brown Butter and Sage Recipe. This version of gnocchi swaps out the usual potatoes for creamy pumpkin puree, creating a tender, subtly sweet dough that perfectly soaks up the nutty richness of brown butter and the aromatic punch of crispy sage. It’s a delightful marriage of simple ingredients that come together to make something truly special — perfect for sharing on chilly evenings or whenever you want a little taste of seasonal magic on your plate.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in building the perfect balance of flavors and textures. From the smooth pumpkin puree that forms the base, to the rich butter and fresh sage that create the sauce, every element is straightforward yet vital to the dish’s ultimate allure.
- Pumpkin puree: Offers natural sweetness and a velvety texture to the gnocchi dough, making it soft and tender.
- All-purpose flour: The foundation for the dough’s structure, allowing the gnocchi to hold their shape without becoming tough.
- Large egg: Acts as a binder to bring the dough components together seamlessly.
- Salt: Enhances the overall flavor and balances the sweetness of the pumpkin.
- Nutmeg (optional): Adds a warm, subtle spice that complements the pumpkin beautifully.
- Black pepper: Provides a hint of heat and depth to the dough.
- Unsalted butter: The base for the luscious brown butter sauce, giving richness and a slightly nutty flavor.
- Fresh sage leaves: Crisped in butter, they lend a savory, earthy aroma that brightens the dish.
- Grated Parmesan cheese (optional): A finishing touch that brings an umami kick and creamy texture when sprinkled on top.
- Freshly cracked black pepper: For seasoning at the end, adding a fresh spice that wakes up every bite.
How to Make Pumpkin Gnocchi with Brown Butter and Sage Recipe
Step 1: Combine the Wet Ingredients
Start by mixing the pumpkin puree, egg, salt, nutmeg, and black pepper in a large bowl. This creates a wonderfully fragrant, richly hued base that sets the stage for your gnocchi dough. Whisk until everything is thoroughly blended, ensuring that the spices are evenly distributed to infuse every bite.
Step 2: Incorporate the Flour Gradually
Next, add 1 cup of the all-purpose flour slowly to the wet mixture. Stir gently until you see the dough beginning to come together. This gradual addition helps prevent an overly dense dough and ensures your gnocchi will remain pillowy light.
Step 3: Knead to Perfection
Transfer your dough onto a floured surface and knead gently, adding more flour as needed. The goal is a smooth, soft dough that’s not sticky — about five minutes of tender kneading will get you there. Avoid overworking the dough, as that could make your gnocchi tough.
Step 4: Shape the Dough into Ropes
Divide the dough into four equal parts and roll each into a long rope roughly 1/2 inch thick. This portioning step makes cutting and shaping the gnocchi so much easier and helps ensure even cooking.
Step 5: Cut and Create Signature Grooves
Slice the ropes into 1-inch pieces. For that classic gnocchi look and better sauce absorption, roll each piece over the back of a fork or a gnocchi board to create those lovely ridges. This little detail elevates your Pumpkin Gnocchi with Brown Butter and Sage Recipe to an authentic, professional level.
Step 6: Boil Until They Float
Bring a large pot of salted water to a gentle boil and drop the gnocchi in batches. They’ll cook quickly, usually about 2 to 3 minutes — watch them float to the surface as a sign they are ready. Use a slotted spoon to scoop them out and let them rest momentarily on a plate.
Step 7: Brown the Butter
In a skillet, melt the unsalted butter over medium heat and let it cook until golden and aromatic. This process creates those irresistible nutty notes that pair tender gnocchi so wonderfully. Keep an eye on the butter; it can go from browned to burnt in a blink.
Step 8: Crisp the Sage Leaves
Add the fresh sage leaves to the browned butter and sauté for a minute or two until they become crispy and fragrant. These crispy sage leaves are the crisp, herby contrast your gnocchi deserves.
Step 9: Toss Gnocchi in Brown Butter and Sage
Gently fold the cooked gnocchi into the skillet, coating them thoroughly with the flavorful brown butter and sage mixture. This step ensures every bite is drenched in buttery, herbal goodness.
Step 10: Serve Warm with Garnishes
Plate your gnocchi immediately to enjoy at their best, optionally sprinkling grated Parmesan and freshly cracked black pepper on top for that added burst of savory flavor and a touch of heat.
How to Serve Pumpkin Gnocchi with Brown Butter and Sage Recipe
Garnishes
Sprinkling freshly grated Parmesan cheese adds a luscious umami dimension, melting gently over the warm gnocchi. A final dusting of freshly cracked black pepper not only looks inviting but also amps up the spice just enough to excite your taste buds.
Side Dishes
Consider pairing this dish with a crisp green salad dressed in a light vinaigrette to contrast its richness. Roasted autumn vegetables like Brussels sprouts or butternut squash also complement its warm, earthy flavors perfectly.
Creative Ways to Present
For a fun twist, try serving this Pumpkin Gnocchi with Brown Butter and Sage Recipe in individual shallow bowls, garnish with additional sage leaves and Parmesan crisps for texture. Or drizzle a touch of aged balsamic vinegar reduction for a surprising hint of acidity that cuts through the butter beautifully.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the gnocchi and brown butter sauce separately in airtight containers in the refrigerator. This helps maintain their textures and flavors better than combining them before storage.
Freezing
You can freeze uncooked gnocchi by laying them out on a parchment-lined tray to freeze individually before transferring them to a freezer bag. This prevents sticking and allows you to cook just what you need later on for a quick, delicious meal.
Reheating
Reheat cooked gnocchi gently in a skillet over low heat with a little butter or olive oil, adding fresh sage leaves if desired. Avoid microwaving as it can make them tough and chewy.
FAQs
Can I use canned pumpkin for this Pumpkin Gnocchi with Brown Butter and Sage Recipe?
Absolutely! Canned pumpkin puree works wonderfully here and is a convenient alternative to fresh pumpkin. Just be sure to use pure pumpkin puree and not pumpkin pie filling which contains added sugars and spices.
What if I don’t have fresh sage leaves?
While fresh sage adds a wonderful aroma and crispness, dried sage can be substituted in a pinch. Add it to the brown butter early so it has time to release its flavor, but note that fresh leaves provide a better texture.
How do I know when the gnocchi dough has enough flour?
The dough should be soft and slightly sticky but not so wet that it clings to your hands or surface excessively. Kneading gently and gradually adding flour ensures a tender, pillowy result without becoming dense.
Can I prepare the dough ahead of time?
Yes, you can make the dough a few hours ahead and keep it wrapped tightly in plastic wrap in the refrigerator. Allow it to come to room temperature before rolling and cutting for easier handling.
Is this Pumpkin Gnocchi with Brown Butter and Sage Recipe gluten-free?
Traditional gnocchi uses all-purpose flour, which contains gluten. However, you could experiment with gluten-free flour blends, though the texture might differ slightly. Be sure to use a blend suitable for pastries or pasta for the best results.
Final Thoughts
There’s something truly special about making Pumpkin Gnocchi with Brown Butter and Sage Recipe at home — it’s a comforting, elegant dish that feels like a warm hug on a plate. Whether you’re new to gnocchi or a seasoned fan, this recipe invites you to enjoy the joyous flavors of fall in a delightfully simple and satisfying way. I can’t wait for you to try it and fall in love with that perfect blend of soft pumpkin gnocchi and rich, fragrant brown butter sauce!
Print
Pumpkin Gnocchi with Brown Butter and Sage Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pumpkin Gnocchi with Brown Butter & Sage recipe offers a comforting, autumn-inspired dish featuring pillowy pumpkin-infused gnocchi coated in a rich, nutty brown butter sauce with crispy sage leaves. Perfect for a cozy dinner, this easy homemade gnocchi combines delicate flavors and a satisfying texture, finished with a sprinkle of Parmesan cheese and freshly cracked black pepper for an elegant touch.
Ingredients
Gnocchi Dough
- 1 cup pumpkin puree (freshly made or canned)
- 2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg (optional)
- 1/4 teaspoon black pepper
Brown Butter & Sage Sauce
- 1/2 cup unsalted butter
- 15 – 20 fresh sage leaves
To Serve
- Grated Parmesan cheese (optional)
- Freshly cracked black pepper for seasoning
Instructions
- Prepare the gnocchi dough: In a large mixing bowl, combine the pumpkin puree, egg, salt, nutmeg, and black pepper. Whisk everything together until the mixture is well combined and smooth.
- Add flour gradually: Start by adding 1 cup of the all-purpose flour to the pumpkin mixture. Stir until the dough begins to come together, then continue adding more flour as necessary during kneading.
- Knead the dough: Transfer the dough onto a floured surface and knead gently for about 5 minutes. Add flour gradually as needed until the dough feels soft but not sticky, forming a smooth consistency.
- Shape the dough into ropes: Divide the dough into four equal sections. Roll each section into a long rope approximately 1/2 inch in diameter on the floured surface.
- Cut and shape gnocchi: Cut the ropes into 1-inch pieces to form individual gnocchi. To create the signature ridges, roll each piece over the back of a fork or use a gnocchi board.
- Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside on a plate.
- Make the brown butter: In a large skillet, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and becomes foamy, about 3-5 minutes. Watch carefully to avoid burning.
- Add and crisp sage: Add the fresh sage leaves to the browned butter and sauté for 1-2 minutes until the leaves become crispy and fragrant.
- Toss gnocchi in sauce: Gently add the cooked gnocchi to the brown butter and sage mixture. Toss them delicately to ensure each piece is evenly coated with the sauce.
- Serve: Plate the gnocchi hot, and garnish with grated Parmesan cheese and freshly cracked black pepper to taste.
Notes
- For best results, use fresh pumpkin puree or high-quality canned pumpkin without added spices.
- Adjust the amount of flour as needed depending on the moisture content of your pumpkin puree to get the perfect dough consistency.
- The nutmeg is optional but adds a warm, aromatic flavor that complements the pumpkin.
- Be careful not to burn the brown butter; keep the heat medium and watch it closely as it can go from browned to burnt quickly.
- If you don’t have a gnocchi board, the back of a fork works well to create the traditional ridges.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
