Print

Crispy Pumpkin Gnocchi with Easy Brown Butter Sage Sauce

crispy pumpkin gnocchi with brown butter sage sauce - featured image
Print Recipe

Crispy pan-fried pumpkin gnocchi tossed in a rich, nutty brown butter sage sauce. This quick and easy fall comfort food is ready in about 20 minutes and is perfect for cozy weeknight dinners or impressive enough for company.

Ingredients

Scale
  • 1 (16-ounce) package shelf-stable or refrigerated potato gnocchi
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, at room temperature
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/2 cup unsalted butter
  • 10–12 fresh sage leaves
  • Salt and pepper to taste
  • Optional: Additional Parmesan for serving

Instructions

  1. Make the gnocchi dough: In a large bowl, combine the pumpkin puree, grated Parmesan, egg, salt, pepper, and nutmeg. Mix until well combined. Slowly add the flour, mixing with a fork or your hands until a soft, slightly sticky dough forms.
  2. Shape the gnocchi: Lightly flour a clean work surface. Turn the dough out and gently knead a few times until it comes together. Divide into 4 equal pieces. Roll each piece into a long rope about 3/4-inch thick. Cut into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges.
  3. Cook the gnocchi: Bring a large pot of salted water to a boil. Line a baking sheet with parchment paper. Gently drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer to the prepared baking sheet. Let cool for a few minutes.
  4. Make the brown butter sage sauce: In a large non-stick skillet, melt the butter over medium heat. Add the fresh sage leaves. Cook, stirring occasionally, until the butter foams and turns a light golden brown, about 3-5 minutes. Watch carefully to prevent burning.
  5. Crisp the gnocchi: Carefully add the cooked gnocchi to the skillet in a single layer. Cook undisturbed for 2-3 minutes until the bottoms are golden brown and crispy. Flip and cook for another 2-3 minutes on the other side.
  6. Season and serve: Remove from heat. Season with salt and pepper to taste. Toss gently to coat. Transfer to a serving platter and garnish with additional Parmesan and crispy sage leaves. Serve immediately.

Notes

For best results, let boiled gnocchi dry on a baking sheet before pan-frying to ensure a crispy crust. Watch the brown butter carefully as it can burn quickly. Fresh sage is essential for the best flavor. For gluten-free, use gluten-free gnocchi and flour. For dairy-free, use vegan butter and omit Parmesan.

Nutrition

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

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