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Perfect 30-Minute Brown Butter Pumpkin Gnocchi

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A quick and easy fall comfort meal featuring tender pumpkin gnocchi tossed in a nutty brown butter sage sauce. Ready in just 30 minutes, this dish is perfect for weeknights or impressing guests.

Ingredients

Scale
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ cup grated Parmesan cheese, plus more for serving
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Prepare the pumpkin purée: Spread the pumpkin purée on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit for 5 minutes.
  2. Make the gnocchi dough: In a large mixing bowl, combine the dried pumpkin purée, beaten egg, salt, pepper, nutmeg, and cayenne. Mix until smooth. Add the grated Parmesan and stir to combine. Gradually add the flour, mixing with a fork until a soft dough forms. The dough should be slightly sticky but hold together when pressed.
  3. Shape the gnocchi: Lightly flour your work surface. Turn the dough out and gently knead it 4-5 times. Divide the dough into 4 equal pieces. Roll each piece into a rope about ½-inch thick. Cut the ropes into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges. Place the shaped gnocchi on a floured baking sheet.
  4. Cook the gnocchi: Bring a large pot of generously salted water to a boil. Drop the gnocchi in batches. They will sink to the bottom at first, then float to the surface when done, usually after about 2-3 minutes. Let them cook for an additional 30 seconds after they float. Use a slotted spoon to transfer them directly to the skillet with the brown butter sauce. Reserve about ½ cup of pasta water before draining.
  5. Brown the butter and cook the sage: While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 3-4 minutes. When it smells nutty and toasty, add the sage leaves. They’ll crisp up in about 30 seconds.
  6. Combine and serve: Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat. If the sauce seems too thick, add a splash of the reserved pasta water. Season with salt and pepper to taste. Serve immediately with extra grated Parmesan on top.

Notes

Don’t overwork the dough to keep gnocchi light. Test one gnocchi before cooking the whole batch. Use a light-colored pan for browning butter to see the color change. Work in batches to avoid overcrowding. Reserve pasta water to thin the sauce if needed.

Nutrition

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

Find it online: https://siennaspoon.com/perfect-30-minute-brown-butter-pumpkin-gnocchi/