Print

Crispy Pumpkin Gnocchi with Easy Brown Butter Sage

crispy pumpkin gnocchi - featured image
Print Recipe

Golden, crispy pumpkin gnocchi pan-fried in brown butter with sage, offering a perfect contrast of crunchy exterior and pillowy interior. A 30-minute fall comfort food that feels fancy enough for a dinner party.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1½ cups (190g) all-purpose flour, plus more for dusting
  • 1 large egg, room temperature
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon black pepper
  • 4 tablespoons (60g) unsalted butter
  • 10–12 fresh sage leaves
  • Optional: extra Parmesan, flaky salt, toasted walnuts or pecans for serving

Instructions

  1. Blot the pumpkin puree: Spread pumpkin puree on a paper towel-lined plate, cover with another paper towel, and press gently to remove excess moisture. Let sit for 5 minutes.
  2. Make the dough: In a large bowl, combine blotted pumpkin puree, egg, grated Parmesan, salt, nutmeg, and black pepper. Mix until smooth. Gradually add flour, mixing with a fork until a shaggy dough forms. Turn onto a lightly floured surface and knead gently 8–10 times until just combined. Do not overwork.
  3. Shape the gnocchi: Divide dough into 4 equal pieces. Roll each into a long rope about ¾ inch (2 cm) thick. Cut into 1-inch (2.5 cm) pieces. Optionally, roll each piece over fork tines to create ridges.
  4. Optional: Freeze uncooked gnocchi on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding 1 extra minute to boiling time.
  5. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches; cook until they float, about 2–3 minutes. Transfer with a slotted spoon to a plate and let cool for 2 minutes to dry slightly.
  6. Make the brown butter sage sauce: While gnocchi cool, melt butter in a large skillet over medium heat. Swirl occasionally until butter foams, turns golden, then amber, and smells nutty (about 3–4 minutes). Add sage leaves; they will sizzle and crisp in about 30 seconds. Remove pan from heat.
  7. Crisp the gnocchi: Add boiled gnocchi to the skillet with brown butter and sage. Return heat to medium-high. Cook undisturbed for 2–3 minutes until deep golden brown on the bottom. Flip and cook another 2 minutes on the other side.
  8. Finish and serve: Toss gently to coat gnocchi in brown butter and sage. Transfer to a serving plate, sprinkle with extra Parmesan and flaky salt if desired. Serve immediately.

Notes

Don’t skip blotting the pumpkin puree—excess moisture makes dough sticky and gnocchi dense. Watch brown butter closely; it goes from perfect to burnt in about 30 seconds. For extra crispiness, let gnocchi cool and dry after boiling, don’t overcrowd the pan, and cook undisturbed for 2–3 minutes per side. Fresh sage is essential; dried sage will burn.

Nutrition

Keywords: pumpkin gnocchi, crispy gnocchi, brown butter sage, fall recipe, easy gnocchi, 30-minute meal, comfort food

Find it online: https://cookluma.com/crispy-pumpkin-gnocchi-with-easy-brown-butter-sage/