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Brown Butter Sage Pumpkin Gnocchi

brown butter sage pumpkin gnocchi - featured image
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A quick and easy fall comfort food featuring pillowy gnocchi coated in a creamy pumpkin sauce with nutty brown butter and crispy sage. Ready in under 30 minutes, this dish is perfect for cozy nights.

Ingredients

Scale
  • 1 package (16-17.5 oz) shelf-stable or frozen potato gnocchi
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 15–20 fresh sage leaves
  • 1/2 cup (120ml) pumpkin puree (100% pure, not pie filling)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (25g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil.
  2. While the water comes to a boil, melt the butter in a large skillet over medium heat. Swirl occasionally until the butter foams, the foam subsides, and brown specks form at the bottom (about 5-7 minutes). It should smell nutty.
  3. Add the sage leaves to the brown butter. Fry for 30-45 seconds until crisp. Transfer the crispy sage leaves to a paper towel-lined plate and set aside.
  4. To the same skillet with the brown butter, add the pumpkin puree and heavy cream. Whisk until smooth and bring to a gentle simmer for about 2 minutes, until slightly thickened.
  5. Stir in the grated Parmesan, nutmeg, and red pepper flakes (if using). Season generously with salt and black pepper. Adjust seasoning to taste.
  6. Add the gnocchi to the boiling water. Cook until they float to the surface (about 2-3 minutes). Use a slotted spoon to transfer the gnocchi directly from the water to the skillet with the sauce. Do not drain in a colander.
  7. Gently toss the gnocchi in the sauce until fully coated. Let cook for another minute to meld flavors. If the sauce is too thick, add a splash of pasta water or cream.
  8. Serve immediately in warm bowls. Top with crispy sage leaves and extra Parmesan. Add a crack of black pepper if desired.

Notes

For a crispy edge on the gnocchi, let them sit undisturbed in the skillet for 30 seconds before tossing. The sauce can be made up to 2 days ahead; reheat before adding cooked gnocchi. Leftovers keep in the fridge for up to 3 days; reheat in a skillet with a splash of milk or water.

Nutrition

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

Find it online: https://evabake.com/brown-butter-sage-pumpkin-gnocchi/