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
Scale
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.
