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Best Brown Butter Pumpkin Gnocchi with Crispy Sage

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This brown butter pumpkin gnocchi with crispy sage is the recipe that changed my mind about savory pumpkin dishes. It’s proof that sometimes the best things come from being wrong.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Pinch of black pepper
  • 6 tablespoons unsalted butter
  • 15–20 fresh sage leaves
  • ¼ cup grated Parmesan cheese, for finishing
  • Salt and pepper, to taste

Instructions

  1. Make the gnocchi dough. In a large mixing bowl, combine the pumpkin puree, beaten egg, salt, nutmeg, and black pepper. Stir until smooth. Add the grated Parmesan and mix again. Gradually add the flour, about ¼ cup at a time, stirring with a fork until a soft dough forms. The dough should be slightly sticky but hold together. If it is too wet, add a little more flour, a tablespoon at a time. Be careful not to overmix.
  2. Shape the gnocchi. Lightly flour your work surface. Turn the dough out onto the floured surface and gently knead it a few times until it comes together. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about ¾ inch thick. Cut the rope into 1-inch pieces using a sharp knife or bench scraper. If you want, you can roll each piece over the tines of a fork to create ridges. Place the shaped gnocchi on a floured baking sheet while you work.
  3. Boil the gnocchi. Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. Do not overcrowd the pot. The gnocchi are done when they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a plate or baking sheet. Drizzle with a little olive oil to prevent sticking if you are not adding them to the skillet immediately.
  4. Brown the butter. While the gnocchi are boiling, start the sauce. Place the large skillet over medium heat and add the butter. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam and then start to turn golden. Watch it carefully—it goes from golden brown to burnt very quickly. When it smells nutty and has turned a deep amber color, it is ready. This usually takes 4-5 minutes.
  5. Crisp the sage. As soon as the butter is browned, add the sage leaves to the skillet. They will crackle and sizzle immediately. Let them cook for about 30 seconds, until they are crisp and the color darkens slightly. Use a slotted spoon to remove the sage leaves and set them aside on a paper towel. They will crisp up further as they cool.
  6. Finish the gnocchi. Add the boiled gnocchi to the skillet with the brown butter. Increase the heat to medium-high and let them cook undisturbed for 2-3 minutes, until the bottoms are golden and slightly crispy. Gently toss the gnocchi to coat them in the butter. Season with salt and pepper to taste.
  7. Serve immediately. Transfer the gnocchi to a serving platter or individual bowls. Sprinkle with the reserved crispy sage leaves and a generous amount of grated Parmesan cheese. Serve hot.

Notes

Do not skip the step of letting the gnocchi crisp in the skillet. Even if they are fully cooked from boiling, that little bit of browning adds so much texture and flavor. It makes the difference between good gnocchi and great gnocchi.

Nutrition

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

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