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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce (Easy Fall Dinner)

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This cozy pumpkin gnocchi with brown butter sage sauce is the perfect fall dinner—light, pillowy gnocchi tossed in a nutty brown butter sauce with crispy sage leaves. It’s quick, easy, and made with simple ingredients for a comforting weeknight meal.

Ingredients

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  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ½ cups all-purpose flour, plus more for dusting (up to 2 cups if needed)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg (freshly grated preferred)
  • ¼ teaspoon black pepper
  • 4 tablespoons unsalted butter (e.g., Kerrygold)
  • 10–12 fresh sage leaves
  • ¼ cup grated Parmesan cheese (Parmigiano-Reggiano preferred), plus more for serving
  • Salt and pepper to taste

Instructions

  1. Make the gnocchi dough: In a large mixing bowl, combine 1 cup pumpkin puree, 1 beaten egg, ½ teaspoon salt, ¼ teaspoon nutmeg, and ¼ teaspoon black pepper. Stir until smooth. Add 1 ½ cups flour and mix with a fork until a shaggy dough forms. Do not overmix. If too sticky, add flour 1 tablespoon at a time until workable. The dough should be soft but not tacky.
  2. Shape the gnocchi: Lightly flour your work surface and hands. Divide dough into 4 equal portions. Roll each into a long rope about ¾ inch thick. Cut into 1-inch pieces. Press each piece gently against the tines of a fork and roll off to create ridges. Place shaped gnocchi on a floured baking sheet without touching.
  3. Cook the gnocchi: Bring a large pot of generously salted water to a boil. Drop gnocchi in batches (do not crowd). They will sink, then float to the surface after 2-3 minutes. Let cook 30 seconds more, then scoop out with a slotted spoon. Do not drain in a colander.
  4. Make the brown butter sage sauce: While gnocchi cook, melt 4 tablespoons butter in a large skillet over medium heat. Add fresh sage leaves. Swirl pan occasionally. After 3-4 minutes, butter will turn golden brown and smell nutty. Remove from heat immediately.
  5. Combine and serve: Add cooked gnocchi directly to the skillet with brown butter sauce. Toss gently to coat. Sprinkle ¼ cup grated Parmesan over top and toss again. Serve immediately with extra Parmesan and fresh black pepper. Optionally, reserve ½ cup pasta water to loosen sauce if needed.

Notes

For best texture, ensure pumpkin puree is not watery (drain homemade puree for 15 minutes). Do not overmix dough or use too much flour. Brown butter demands full attention—remove from heat as soon as it turns amber. Gnocchi can be frozen uncooked for up to 3 months; cook from frozen, adding 1 minute to boiling time. Leftovers keep in fridge for up to 3 days; reheat in a skillet with a splash of water or broth.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall dinner, easy gnocchi, homemade gnocchi, vegetarian dinner, comfort food

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