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Perfect Brown Butter Pumpkin Gnocchi with Easy Sage

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Tender pumpkin gnocchi tossed in nutty brown butter with crispy sage leaves. This easy, forgiving recipe turns pumpkin skeptics into believers and makes a stunning fall meal in about 45 minutes.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) full-fat ricotta cheese
  • 1 large egg, room temperature
  • 1/3 cup (30g) finely grated Parmesan cheese
  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 6 tablespoons (85g) unsalted butter
  • 15–20 fresh sage leaves
  • Salt and black pepper to taste
  • Flaky sea salt for finishing (optional)

Instructions

  1. In a medium bowl, combine pumpkin puree, ricotta, egg, grated Parmesan, salt, and nutmeg. Stir until smooth and thick.
  2. Add 1 1/4 cups flour to the pumpkin mixture. Stir with a spatula until a shaggy dough forms. Turn out onto a lightly floured surface and gently knead 5-6 times, just until dough comes together. Do not overwork. Dough should be soft and slightly tacky but not sticky; add flour 1 tablespoon at a time if needed.
  3. Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 3/4 inch thick. Cut into 1-inch pieces. For ridges, roll each piece down the tines of a floured fork, pressing gently with your thumb. Place shaped gnocchi on a floured baking sheet without touching. Makes about 50-60 gnocchi.
  4. Bring a large pot of generously salted water to a boil. Drop gnocchi in batches of 15-20. Cook until they float to the surface, about 2-3 minutes, then let float for 30 seconds. Scoop out with a slotted spoon. Do not rinse.
  5. While gnocchi boil, melt butter in a large skillet over medium heat. Add sage leaves in a single layer. Cook 1-2 minutes until sage is crispy and butter starts to foam. Swirl pan frequently until butter turns deep amber and smells nutty, about 3-4 minutes total. Watch carefully to avoid burning.
  6. Add boiled gnocchi directly to the skillet with brown butter and sage. Toss gently to coat. Season with salt and pepper. Serve immediately with extra grated Parmesan on top.

Notes

Blot pumpkin puree with paper towels to remove excess moisture and prevent gummy gnocchi. Test one gnocchi in boiling water before cooking the whole batch. Do not rinse cooked gnocchi; the starch helps the sauce cling. Brown butter can burn quickly, so watch carefully and remove from heat as soon as it smells nutty.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage, fall pasta, homemade gnocchi, vegetarian pasta, easy gnocchi recipe

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