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Crispy Pan-Seared Pumpkin Gnocchi with Sage Butter

crispy pan-seared pumpkin gnocchi - featured image
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Golden-brown, crispy pan-seared pumpkin gnocchi tossed in nutty brown butter with crispy sage leaves. A quick, easy, and elegant fall dinner that comes together in about 20 minutes.

Ingredients

Scale
  • 1 pound (450g) pumpkin gnocchi (store-bought or homemade)
  • 3 tablespoons (42g) unsalted butter
  • 10–12 large fresh sage leaves
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1/2 teaspoon fine sea salt, plus more for cooking water
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon (15ml) olive oil
  • Optional: pinch of freshly grated nutmeg, toasted pine nuts or walnuts, squeeze of lemon juice

Instructions

  1. Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 cups water).
  2. While water heats, wash and pat sage leaves completely dry with paper towels.
  3. Cook gnocchi according to package directions until they float to the surface (about 2-3 minutes). Use a slotted spoon to transfer directly to a plate or baking sheet; do not drain in a colander.
  4. Spread cooked gnocchi in a single layer on a plate or baking sheet and let cool for 1-2 minutes to dry slightly.
  5. Heat a large non-stick skillet over medium-high heat. Add olive oil and let it shimmer.
  6. Add gnocchi to the hot pan in a single layer (work in batches if needed). Cook undisturbed for 2-3 minutes until bottoms are golden brown and crispy.
  7. Flip each gnocchi and cook for another 2-3 minutes until all sides are browned.
  8. Push gnocchi to one side of the pan. Reduce heat to medium-low.
  9. Add butter to the empty side of the pan. Let it melt and foam, swirling occasionally, until it turns light amber and smells nutty (about 2-3 minutes).
  10. Add sage leaves to the butter; fry for 30-45 seconds until crisp. Transfer to a paper towel-lined plate.
  11. Toss gnocchi in the brown butter. Season with salt and pepper to taste.
  12. Plate gnocchi, top with crispy sage leaves and freshly grated Parmesan. Add optional nutmeg or other garnishes. Serve immediately.

Notes

Don’t skip the drying step after boiling—it’s crucial for crispiness. Use a non-stick pan to prevent sticking. Watch the brown butter carefully; it can burn quickly. Fry sage leaves in batches if needed. Serve immediately for best texture.

Nutrition

Keywords: pumpkin gnocchi, crispy gnocchi, sage butter, brown butter, fall recipe, quick dinner, vegetarian

Find it online: https://evabake.com/crispy-pan-seared-pumpkin-gnocchi-with-sage-butter/