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Cozy Pumpkin Gnocchi with Brown Butter Sage: Easy Fall Dinner

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Soft, pillowy pumpkin gnocchi pan-fried in a nutty brown butter sage sauce. This easy fall dinner comes together in about 45 minutes with simple ingredients and no special equipment.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin purée
  • 1 large egg, lightly beaten
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter
  • 10–12 fresh sage leaves
  • ¼ cup (25g) grated Parmesan cheese, plus more for serving
  • Salt and black pepper, to taste

Instructions

  1. In a large mixing bowl, combine the pumpkin purée and beaten egg. Stir until smooth.
  2. In a separate small bowl, whisk together 1 ¼ cups of the flour, salt, nutmeg, and black pepper. Gradually add the dry ingredients to the wet ingredients, stirring with a fork until a shaggy dough forms.
  3. Turn the dough out onto a well-floured surface. Knead gently—about 10 to 12 turns—until the dough comes together into a soft ball. It should be slightly tacky but not sticky. If too sticky, add a tablespoon of flour at a time. If too dry, add a tiny splash of water.
  4. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a long rope about ¾-inch thick. Cut the rope into 1-inch pieces using a sharp knife or bench scraper.
  5. To shape the gnocchi, gently roll each piece down the tines of a fork to create ridges. Place shaped gnocchi on a parchment-lined baking sheet, not touching.
  6. Make the brown butter sage sauce: Place a large skillet over medium heat. Add the butter and let it melt, swirling occasionally. Cook until the butter turns a deep golden color and smells nutty, about 3 to 4 minutes. Add the fresh sage leaves and cook for about 30 seconds, then remove the pan from the heat.
  7. Cook the gnocchi: Return the skillet to medium-low heat. Carefully add the raw gnocchi in a single layer (work in batches if needed). Cook for 3 to 4 minutes per side, until golden brown and cooked through.
  8. Once all gnocchi are cooked, return them all to the skillet. Sprinkle with grated Parmesan cheese and toss gently to coat. Season with salt and black pepper to taste. Serve immediately, topped with extra Parmesan and crispy sage leaves.

Notes

Don’t over-knead the dough to keep gnocchi tender. Watch the brown butter carefully—it can burn in seconds. If using homemade pumpkin purée, strain it first to remove excess moisture. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter, a flax egg, and omit Parmesan or use a vegan alternative.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage, fall dinner, easy gnocchi, pan-fried gnocchi, pumpkin recipe, comfort food

Find it online: https://cheerycrisp.com/cozy-pumpkin-gnocchi-with-brown-butter-sage-easy-fall-dinner/