Pumpkin Gnocchi with Brown Butter Sage – A Seasonal Delight
Embracing Autumn’s Warmth
As autumn arrives, the crisp air and changing leaves fill us with a comforting feeling. The aroma of fall cooking, especially pumpkin and sage, brings back warm memories of home. This dish, Pumpkin Gnocchi with Brown Butter Sage, perfectly captures these cozy feelings. You will love making and eating this delicious meal.
Why You’ll Love This Pumpkin Gnocchi
Ultimate Comfort Food
The soft gnocchi with rich, nutty brown butter and fragrant sage creates a truly comforting meal. It is perfect for a cool autumn evening.
Seasonal Flavors
This dish celebrates the best of autumn. It uses the natural sweetness of pumpkin, offering a wonderful taste of the season.
Impressive Yet Easy
Even though Pumpkin Gnocchi with Brown Butter Sage tastes gourmet, it is surprisingly easy to make. You will feel proud of your creation.
Versatile Meal
You can enjoy this dish as a light main course or a delightful side. It fits well with any meal.
Crafting Your Perfect Pumpkin Gnocchi
Ingredients of Pumpkin Gnocchi with Brown Butter Sage
For the Pumpkin Gnocchi:
- 1 cup (240g) pumpkin puree (100% pure, not pie filling)
- 1 ½ cups (180g) all-purpose flour, plus more for dusting
- 1 large egg yolk
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Brown Butter Sage Sauce:
- ½ cup (113g) unsalted butter
- 15-20 fresh sage leaves
- Pinch of salt
Optional Garnishes:
- Grated Parmesan cheese
- Toasted pepitas (pumpkin seeds)
Directions of Pumpkin Gnocchi with Brown Butter Sage
- Prepare the Pumpkin: Spread pumpkin puree on a few layers of paper towels or a clean kitchen towel. Press gently to remove excess moisture. This step is important for good gnocchi texture.
- Combine Ingredients: In a large bowl, combine the dried pumpkin puree, flour, egg yolk, nutmeg, salt, and pepper. Mix gently with a fork or your hands until a soft dough forms. Do not overmix; a light touch is key.
- Shape the Gnocchi: Lightly flour a clean surface. Divide the dough into 3-4 portions. Roll each portion into a long rope, about ¾ inch thick. Cut the ropes into 1-inch pieces. For ridges, gently press each piece with the tines of a fork or a gnocchi board.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches to the boiling water. Do not overcrowd the pot. Cook for 2-3 minutes, or until the gnocchi float to the surface. Use a slotted spoon to remove them and put them on a plate.
- Make the Brown Butter Sage Sauce: While the gnocchi cook, melt the butter in a large skillet over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and smells nutty. This usually takes 5-7 minutes. Add the fresh sage leaves to the brown butter and cook for 1-2 minutes until they become crispy and fragrant. Add a pinch of salt.
- Combine and Serve: Add the cooked gnocchi directly into the skillet with the brown butter sage sauce. Gently toss to coat the gnocchi evenly.
Notes & Tips
Pumpkin Type
Always use 100% pure pumpkin puree, not pie filling. Pie filling has added sugars and spices that will change the taste and texture of your gnocchi.
Flour Amount
The amount of flour can vary depending on the moisture in your pumpkin puree. Add flour until the dough is soft but not sticky. Trust the feel of your dough.
Freezing Gnocchi
To freeze gnocchi, place uncooked gnocchi in a single layer on a floured baking sheet. Freeze until solid. Then transfer the frozen gnocchi to an airtight container or freezer bag. Cook from frozen in boiling water.
Don’t Overcrowd
Cook gnocchi in small batches. Overcrowding the pot lowers the water temperature and can make your gnocchi sticky.
Complementary Delights
How to Serve Pumpkin Gnocchi with Brown Butter Sage
Simple & Elegant
Serve the gnocchi as is, topped with grated Parmesan cheese and a sprinkle of fresh black pepper.
With a Protein
Pair this dish with seared chicken breast or roasted turkey tenderloin. This adds more substance to your meal.
Green Side
A light green salad with a simple vinaigrette helps balance the richness of the gnocchi and sauce.
Variations to Explore
Spice It Up
Add a pinch of cayenne pepper or red pepper flakes to the brown butter sage sauce for a touch of heat.
Herb Swaps
If you do not have fresh sage, you can use other fresh herbs. Try a little fresh thyme or rosemary, but use them sparingly as their flavors are strong.
Ricotta Boost
For an even richer and softer gnocchi, you can add 1/4 cup of ricotta cheese to the gnocchi dough. This makes them extra tender.
Nutty Crunch
Add toasted walnuts or pecans to the brown butter sage sauce for an extra layer of texture and flavor.
Tips for Success
Dry Pumpkin is Key
Remember, the drier your pumpkin puree, the better your gnocchi will be. Excess moisture makes the dough sticky and requires more flour.
Gentle Hand
Mix and shape the gnocchi dough with a light touch. Overworking the dough can make the gnocchi tough.
Taste as You Go
Always taste your sauce and adjust seasonings as needed. This ensures the best flavor.
Conclusion: A Taste of Autumn Magic
Making and enjoying Pumpkin Gnocchi with Brown Butter Sage brings so much joy. It fills your home with comforting aromas and your plate with seasonal delight. Try this recipe and experience the warmth of autumn. We invite you to share your experiences and creations. We look forward to sharing more seasonal recipes with you.
FAQs About Pumpkin Gnocchi with Brown Butter Sage
Can I make Pumpkin Gnocchi ahead of time?
Yes, you can make the uncooked gnocchi ahead of time. Place them on a floured baking sheet and refrigerate for up to 2 hours or freeze them as described above.
What’s the best way to get my pumpkin puree dry enough for perfect gnocchi?
Spread the pumpkin puree on paper towels or a clean kitchen towel. Press firmly but gently to squeeze out as much moisture as possible. You can also cook it in a skillet over low heat for a few minutes to evaporate water.
My Pumpkin Gnocchi are gummy. What did I do wrong?
Gummy gnocchi usually result from adding too much flour or overworking the dough. Use just enough flour to make a soft, manageable dough and mix it gently. Another reason is overcrowding the pot when boiling.
Can I use frozen pumpkin puree for this “Pumpkin Gnocchi with Brown Butter Sage” recipe?
Yes, you can use frozen pumpkin puree. Make sure to thaw it completely and then follow the steps to remove as much moisture as possible before mixing it into the dough.
What if I don’t have fresh sage for the “Pumpkin Gnocchi with Brown Butter Sage” sauce?
If you do not have fresh sage, you can use dried sage, but use a smaller amount (about 1 teaspoon for this recipe) as its flavor is more concentrated. You can also use other fresh herbs like thyme or rosemary if you prefer.
Classic Pumpkin Gnocchi with Brown Butter Sage
Equipment
- Paper towels or clean kitchen towel
- Large bowl
- Large pot
- Slotted spoon
- Large skillet
- Fork or gnocchi board
Ingredients
For the Pumpkin Gnocchi
- 1 cup pumpkin puree (100% pure, not pie filling)
- 1 ½ cups all-purpose flour
- 1 large egg yolk
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Brown Butter Sage Sauce
- ½ cup unsalted butter
- 15-20 leaves fresh sage leaves
- Pinch salt
Optional Garnishes
- Grated Parmesan cheese
- Toasted pepitas (pumpkin seeds)
Instructions
Preparation
- Spread pumpkin puree on paper towels and press to remove excess moisture; this is vital for gnocchi texture.
Gnocchi Dough
- Gently mix dried pumpkin puree, flour, egg yolk, nutmeg, salt, and pepper in a large bowl until a soft dough forms, being careful not to overmix.
Shape Gnocchi
- On a floured surface, divide the dough into portions, roll each into a ¾-inch thick rope, and cut into 1-inch pieces. Optionally, create ridges using a fork or gnocchi board.
Cook Gnocchi
- Boil salted water, then cook gnocchi in batches for 2-3 minutes until they float; remove with a slotted spoon.
Brown Butter Sage Sauce
- Melt unsalted butter in a skillet over medium heat until golden brown and nutty, about 5-7 minutes. Add fresh sage leaves and cook for 1-2 minutes until crispy and fragrant, then add a pinch of salt.
Combine and Serve
- Add the cooked gnocchi to the brown butter sage sauce in the skillet and toss gently to coat. Serve immediately, optionally garnished with Parmesan cheese and toasted pepitas.