Classic Pumpkin Gnocchi with Brown Butter Sage
Enjoy a comforting plate of homemade pumpkin gnocchi, gently pan-fried in a rich brown butter and crispy sage sauce. This classic dish offers a perfect balance of savory and nutty flavors, ideal for a cozy meal.
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.
Notes
Drying the pumpkin puree is crucial for the gnocchi's texture. Do not overmix the dough, and cook gnocchi in batches to prevent overcrowding the pot.