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Best Brown Butter Pumpkin Gnocchi with Crispy Sage Recipe

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Soft, pillowy pumpkin gnocchi tossed in a rich, nutty brown butter sauce with crispy fried sage leaves. This surprisingly simple yet elegant dish is perfect for fall dinners and cozy nights in.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • ¼ cup grated Parmesan cheese, for serving
  • Salt and black pepper, to taste

Instructions

  1. Make the gnocchi dough: In a large bowl, combine the pumpkin puree, beaten egg, salt, nutmeg, and black pepper. Mix until smooth. Add the grated Parmesan and stir again. Gradually add the flour, about ½ cup at a time, mixing with a fork or your hands until a soft dough forms. It should be slightly sticky but hold together. If it’s too wet, add a tablespoon more flour. Be careful not to overmix.
  2. Shape the gnocchi: Lightly flour your work surface. Turn the dough out and gently knead it 3-4 times, just until it comes together. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about ¾-inch thick. Cut the rope into 1-inch pieces. If you want the classic ridges, press each piece gently against the tines of a fork and roll it off.
  3. Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches—don’t overcrowd the pot. They’ll sink to the bottom at first. After about 2-3 minutes, they’ll float to the surface. Let them cook for another 30 seconds after they float, then use your slotted spoon to transfer them directly to a plate.
  4. Start the brown butter: While the gnocchi are boiling, place your large skillet over medium heat. Add the 6 tablespoons of butter. Let it melt completely, then swirl the pan occasionally. The butter will start to foam and sizzle. After about 3-4 minutes, you’ll see little brown specks forming at the bottom of the pan. The smell will turn nutty and amazing. This is the brown butter stage—don’t walk away, it can burn fast.
  5. Fry the sage: As soon as the butter is browned and fragrant, drop in the fresh sage leaves. They’ll sizzle immediately. Let them cook for about 30-45 seconds, flipping once, until they’re dark green and crispy. Use tongs or a fork to remove them to a paper towel-lined plate.
  6. Finish the dish: Reduce the heat to low. Carefully add the boiled gnocchi to the brown butter in the skillet. Toss gently to coat. Sprinkle in the ¼ cup grated Parmesan and toss again. Season with salt and black pepper to taste. Let everything warm through for about 1 minute.
  7. Serve: Transfer the gnocchi to a serving bowl or plates. Crumble the crispy sage leaves over the top. Add an extra sprinkle of Parmesan and a crack of black pepper. Serve immediately while it’s hot and the butter is still glossy.

Notes

Don’t overwork the dough to avoid tough gnocchi. Watch the brown butter carefully—it can burn in seconds. Test one gnocchi first to check dough consistency. Work in batches when boiling. Save some pasta water to loosen the sauce if needed.

Nutrition

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

Find it online: https://noshbelle.com/best-brown-butter-pumpkin-gnocchi-with-crispy-sage-recipe/