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Best Brown Butter Pumpkin Gnocchi with Crispy Sage

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This best brown butter pumpkin gnocchi with crispy sage is my go-to when I need to impress without stress. It’s the dish that made me look like a hero when I was just trying not to show up empty-handed.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree
  • 1 large egg, lightly beaten
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon black pepper
  • 6 tablespoons (85g) unsalted butter
  • 15–20 fresh sage leaves
  • ¼ cup (25g) grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Make the gnocchi dough: In a large bowl, combine the pumpkin puree, beaten egg, salt, nutmeg, and pepper. Stir until smooth. Add the flour gradually, mixing with a fork until a shaggy dough forms. Turn it out onto a floured surface and gently knead 5-6 times—just until it comes together. The dough should be soft and slightly sticky, but not wet.
  2. Shape the gnocchi: Divide the dough into 4 pieces. Roll each piece into a ½-inch thick rope. Cut the ropes into 1-inch pieces. If you want ridges, press each piece gently against the tines of a floured fork, then roll it off. Place shaped gnocchi on a floured baking sheet without touching.
  3. Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Drop in the gnocchi in batches. They’ll sink to the bottom, then float to the surface after about 2-3 minutes. Let them cook for 30 seconds after they float. Use a slotted spoon to transfer them to a plate.
  4. Brown the butter: While the gnocchi cooks, melt the butter in a large skillet over medium heat. Swirl the pan occasionally. The butter will foam, then turn golden, then amber. Watch closely—it goes from perfect to burnt in seconds. This takes about 5-7 minutes.
  5. Crisp the sage: Just before the butter is done browning, add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove them with tongs and set aside on a paper towel.
  6. Finish the dish: Add the cooked gnocchi to the brown butter in the skillet. Toss gently to coat. Cook for 1-2 minutes until the gnocchi are slightly golden on the edges. Remove from heat. Sprinkle with Parmesan cheese, the crispy sage leaves, and a pinch of salt and pepper.

Notes

Don’t overwork the dough—knead just until it comes together. Watch the moisture content of your pumpkin; if dough is too sticky, add more flour. Brown butter requires full attention—stand at the stove and watch the color. Cook gnocchi in batches to avoid overcrowding. Don’t skip the ridges—they catch the brown butter. For a party, boil gnocchi a few hours ahead, toss with olive oil, and reheat in brown butter when ready to serve.

Nutrition

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

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