If you’re looking for a cozy, autumn-inspired dish, this Pumpkin Sage Gnocchi in Brown Butter Sauce is just what you need! Soft, pillowy pumpkin gnocchi paired with nutty brown butter and crispy sage makes for a comforting and elegant meal. Perfect for fall dinners or special occasions, this recipe is sure to impress.
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Why You’ll Love This Pumpkin Sage Gnocchi in Brown Butter Sauce
- Comforting and Flavorful: The rich and nutty brown butter sauce pairs perfectly with the subtle sweetness of pumpkin.
- Homemade Gnocchi: Making gnocchi from scratch is easier than you think, and the pumpkin adds a delicious seasonal twist.
- Perfect for Fall: The warm, earthy flavors of pumpkin and sage make this dish a fall favorite!
Ingredients for Pumpkin Sage Gnocchi in Brown Butter Sauce
For the Gnocchi:
- 1 cup pumpkin purée (canned or homemade)
- 1 cup ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 1/2 to 2 cups all-purpose flour (as needed)
For the Brown Butter Sauce:
- 6 tablespoons unsalted butter
- 10 fresh sage leaves
- Salt and pepper, to taste
- Grated Parmesan cheese (for serving)
Tools You’ll Need
- Mixing bowls
- Fork or potato masher
- Large pot for boiling gnocchi
- Skillet for the brown butter sauce
How to Make Pumpkin Sage Gnocchi in Brown Butter Sauce
Step 1: Make the Gnocchi Dough
- In a large mixing bowl, combine the pumpkin purée, ricotta cheese, egg, salt, nutmeg, black pepper, and Parmesan cheese. Mix until well combined.
- Gradually add the flour, about 1/2 cup at a time, mixing until the dough comes together. The dough should be soft and slightly sticky, but firm enough to handle. Be careful not to add too much flour, as you want the gnocchi to remain light and tender.
Step 2: Shape the Gnocchi
3. Dust your work surface with flour and divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick. 4. Cut the rope into small, bite-sized pieces (about 1 inch each). If you like, you can roll each piece over the back of a fork to create ridges, which help hold the sauce.
Step 3: Cook the Gnocchi
5. Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. They are done when they float to the top, about 2-3 minutes. 6. Use a slotted spoon to transfer the cooked gnocchi to a plate while you prepare the sauce.
Step 4: Make the Brown Butter Sage Sauce
7. In a large skillet, melt the butter over medium heat. Allow the butter to cook until it turns golden brown and has a nutty aroma, about 5 minutes. Be sure to stir occasionally to prevent burning. 8. Add the sage leaves to the browned butter and fry for 1-2 minutes until crispy. Season with salt and pepper to taste.
Step 5: Combine and Serve
9. Once the gnocchi is cooked, add it to the skillet with the brown butter and sage. Toss gently to coat the gnocchi in the sauce. 10. Serve the gnocchi hot, topped with extra Parmesan cheese and crispy sage leaves.
Serving Suggestions
- Pair this gnocchi with a simple green salad or roasted vegetables for a well-rounded meal.
- A crusty bread would be perfect to soak up any extra brown butter sauce!
Tips for the Best Pumpkin Sage Gnocchi
- Don’t Overwork the Dough: Mix the flour in just until combined to avoid making the gnocchi tough.
- Homemade Pumpkin Purée: If you’re making your own pumpkin purée, make sure it’s well-drained to avoid adding too much moisture to the dough.
- Brown Butter Perfection: Keep an eye on the butter as it browns. It can go from golden to burnt quickly, so stir often and remove from heat once it’s fragrant and golden brown.
Storage Instructions
- Leftovers: Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze the gnocchi, place the uncooked gnocchi on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag. Cook straight from frozen by boiling them in water until they float.
Frequently Asked Questions (FAQ)
Q1: Can I use canned pumpkin for this recipe?
A: Yes! Canned pumpkin works perfectly for this recipe. Just make sure to use pure pumpkin purée, not pumpkin pie filling.
Q2: Can I make the gnocchi dough ahead of time?
A: Yes, you can prepare the dough up to 1 day in advance. Store it in the refrigerator, wrapped in plastic wrap, until ready to cook.
Conclusion: A Fall Favorite!
This Pumpkin Sage Gnocchi in Brown Butter Sauce is the perfect way to welcome the fall season with its warm, comforting flavors. The pillowy pumpkin gnocchi paired with the crispy sage and nutty brown butter will become a dish you’ll want to make again and again. It’s easy enough for a weeknight meal but elegant enough for special occasions—give it a try, and you’ll see why it’s a fall favorite!
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Nutritional Information (per serving)
- Calories: 360
- Protein: 12g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 5g
Enjoy this warm, cozy, and delicious meal as the perfect fall treat!
