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Cozy Pumpkin Gnocchi in Easy Brown Butter Sage Sauce

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Pillowy pumpkin gnocchi tossed in a nutty brown butter sauce with crispy sage leaves. This quick and easy recipe turns simple ingredients into a comforting, restaurant-quality meal perfect for fall evenings.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (freshly grated is best)
  • 1 1/2 to 2 cups (180-240g) all-purpose flour
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 15–20 fresh sage leaves
  • 1 clove garlic, minced (optional)
  • Salt and black pepper, to taste
  • Extra Parmesan cheese, for serving

Instructions

  1. Make the Gnocchi Dough: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, beaten egg, grated Parmesan, salt, pepper, and nutmeg. Stir until everything is well combined and smooth. Add 1 1/2 cups of the flour and stir with a wooden spoon or spatula until a soft, slightly sticky dough forms. If the dough is too wet to handle, add the remaining 1/2 cup of flour, a tablespoon at a time, until it just comes together. Be careful not to overmix.
  2. Shape the Gnocchi: Lightly flour your work surface and your hands. Turn the dough out onto the surface and gently knead it a few times, just until it’s smooth. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 3/4-inch thick. Using a sharp knife or a bench scraper, cut the rope into 1-inch pieces.
  3. Create the Ridges: Take each gnocchi piece and gently roll it down the tines of a fork, pressing lightly with your thumb. Place the shaped gnocchi on a parchment-lined baking sheet without letting them touch.
  4. Cook the Gnocchi: Bring a large pot of generously salted water to a rolling boil. Working in batches, drop the gnocchi into the boiling water. After about 2-3 minutes, the gnocchi will float to the surface. Let them cook for another 30 seconds after they float. Use a slotted spoon to scoop them out and transfer them directly to the skillet with the brown butter sauce.
  5. Make the Brown Butter Sage Sauce: While the gnocchi are cooking, place a large skillet over medium heat. Add the butter and let it melt completely. Swirl the pan occasionally. The butter will start to foam and then turn a light golden brown. Once it’s a warm amber color and smells nutty (about 4-5 minutes), add the fresh sage leaves. They will sizzle and crisp up in about 30 seconds. If using garlic, add it now and cook for just 15 seconds until fragrant. Remove the pan from the heat immediately…
  6. Combine and Serve: Add the cooked gnocchi directly to the skillet with the brown butter sauce. Gently toss everything together until the gnocchi are well coated. Season with a pinch of salt and a crack of black pepper. Serve immediately, topped with extra grated Parmesan cheese and a few crispy sage leaves.

Notes

Reserve about 1/2 cup of pasta water before draining the gnocchi. If the sauce seems too thick when tossing, add a splash of starchy water to help emulsify. Don’t overwork the dough to keep gnocchi tender. Watch the butter closely when browning as it can go from perfect to burnt quickly. Test one gnocchi first before cooking the whole batch to check dough consistency.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall pasta, easy gnocchi recipe, pumpkin recipe, comfort food, vegetarian pasta

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