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Cozy Pumpkin Gnocchi in 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 fall comfort dish comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1 ¾ cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • ¼ cup reserved pasta water
  • Optional: toasted walnuts or pecans, fresh thyme leaves, red pepper flakes

Instructions

  1. Make the gnocchi dough: In a medium mixing bowl, combine the pumpkin puree, beaten egg, salt, nutmeg, and black pepper. Stir until smooth. Add 1 ½ cups of the flour and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Gently knead it a few times, adding more flour a tablespoon at a time, until the dough is soft but not sticky. Do not over-knead.
  2. Shape the gnocchi: Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a long rope about ¾ inch thick. Cut the rope into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges. Place the shaped gnocchi on a floured baking sheet or parchment paper, making sure they are not touching.
  3. Boil the gnocchi: Bring a large pot of generously salted water to a boil. Drop the gnocchi in batches. They will sink to the bottom first, then float to the surface after about 2-3 minutes. Let them cook for another 30 seconds after they float, then use a slotted spoon to transfer them to a plate or baking sheet. Reserve about 1 cup of the pasta water.
  4. Brown the butter: While the gnocchi are cooking, place the 6 tablespoons of butter in a large skillet over medium heat. Let it melt completely, then swirl the pan occasionally. The butter will foam and then turn a light golden brown, about 3-4 minutes. When you see brown specks forming and smell a nutty aroma, drop in the sage leaves. Fry them for about 30 seconds until crisp and the butter is a deep amber color. Remove the pan from heat.
  5. Combine and sauce: Add the cooked gnocchi directly to the skillet with the brown butter and sage. Turn the heat back to medium-low. Gently toss the gnocchi to coat them in the butter. Sprinkle in the grated Parmesan and add about ¼ cup of the reserved pasta water. Toss everything together until the cheese melts and creates a creamy, glossy sauce. If the sauce seems too thick, add more pasta water, a tablespoon at a time.
  6. Finish and serve: Taste the gnocchi and add salt and black pepper as needed. Transfer to serving plates or a warm bowl. Garnish with the crispy sage leaves, a few extra shavings of Parmesan, and any other toppings you like. Serve immediately.

Notes

For best texture, do not overwork the dough. Test one gnocchi before boiling the whole batch. Watch the brown butter closely as it can burn quickly. Reserve more pasta water than you think you need. The gnocchi can be boiled a few hours ahead and finished in the skillet when ready to serve.

Nutrition

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

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