Pumpkin Sage Gnocchi in Brown Butter Sauce

Why You’ll Love This Recipe

This dish brings together the sweet earthiness of pumpkin, the aromatic warmth of sage, and the rich decadence of brown butter. The gnocchi are light yet satisfying, and the sauce is luxurious with minimal ingredients. It’s an elegant yet approachable dish that feels like a special occasion—even if you’re just cooking for yourself. Best of all, it comes together quickly and can be made with store-bought or homemade gnocchi.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin purée (not pumpkin pie filling)
• Ricotta cheese
• Egg yolk
• All-purpose flour
• Parmesan cheese, finely grated
• Salt and black pepper
• Nutmeg (optional)
• Unsalted butter
• Fresh sage leaves
• Extra Parmesan for serving

Directions

1. In a large bowl, mix pumpkin purée, ricotta, egg yolk, Parmesan, salt, pepper, and a pinch of nutmeg.
2. Add flour gradually until a soft dough forms. Be careful not to overwork it.
3. Turn the dough onto a floured surface and divide into portions. Roll each into ropes and cut into bite-sized gnocchi pieces.
4. Optional: Use a fork to create ridges on each gnocchi for sauce grip.
5. Bring a large pot of salted water to a boil. Add gnocchi in batches; they’re done when they float to the surface (2–3 minutes). Remove with a slotted spoon and set aside.
6. In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter is golden brown and smells nutty (about 4–5 minutes).
7. Add the boiled gnocchi to the skillet and sauté for 2–3 minutes until lightly crisped and coated in the brown butter.
8. Serve immediately, topped with extra Parmesan and cracked black pepper.

Servings and timing

This recipe serves 4 people.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: about 45 minutes

Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Store-Bought Shortcut: Use pre-made pumpkin gnocchi to save time—just boil and toss with the sauce.
• Add Crunch: Top with toasted walnuts or pine nuts for extra texture.
• Creamy Version: Add a splash of heavy cream to the brown butter for a richer sauce.
• Herb Switch: Try thyme or rosemary instead of sage for a different aromatic profile.

Storage/Reheating

Store leftover gnocchi in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a bit of butter or olive oil over medium heat until warmed through.
Avoid microwaving if possible, as it may affect the texture.
Gnocchi can be frozen before boiling—place on a baking sheet to freeze individually, then transfer to a bag or container for up to 1 month.

FAQs

Can I use canned pumpkin purée?

Yes, just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.

Do I need to use ricotta in the gnocchi?

Ricotta adds moisture and softness, but you can omit it and use just pumpkin and flour if needed—though the texture will be slightly firmer.

How do I know if my dough is too sticky?

The dough should be soft and slightly tacky, but not sticking aggressively to your hands. Add flour slowly to avoid making it too dense.

Can I make the gnocchi ahead of time?

Yes, you can form the gnocchi and freeze them before boiling. Just boil straight from frozen—no need to thaw.

What kind of butter should I use?

Unsalted butter is best, so you can control the saltiness of the dish. European-style butter adds extra richness if available.

What does brown butter taste like?

Brown butter has a nutty, deep, caramel-like flavor that enhances savory dishes beautifully. It’s a simple way to elevate a sauce.

Do I need to make ridges on the gnocchi?

No, it’s optional. Ridges help hold sauce better, but smooth gnocchi will still taste great.

Can I use dried sage?

Fresh sage is recommended for best flavor and texture in brown butter, but in a pinch, a small amount of dried sage can be used.

Can I bake the gnocchi instead of boiling?

Boiling is traditional and ensures tenderness. Baking isn’t recommended as the primary cooking method.

Is this dish vegetarian?

Yes, as long as you use vegetarian Parmesan or a similar cheese without animal rennet.

Conclusion

Pumpkin Sage Gnocchi in Brown Butter Sauce is a cozy, seasonal dish that combines fall flavors with elegant presentation and comforting textures. It’s simple enough for a weeknight and sophisticated enough for entertaining. With its warm spices, nutty butter, and tender gnocchi, this meal is sure to become a seasonal favorite in your kitchen.

Pumpkin Sage Gnocchi in Brown Butter Sauce

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Pumpkin Sage Gnocchi in Brown Butter Sauce is a comforting fall-inspired dish featuring tender pumpkin gnocchi sautéed in a rich, nutty brown butter and sage sauce. It’s cozy, elegant, and packed with seasonal flavor—perfect for weeknights or festive gatherings.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Boiling, Sautéing
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup ricotta cheese
• 1 egg yolk
• ¾ to 1 cup all-purpose flour (as needed)
• ¼ cup Parmesan cheese, finely grated
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg (optional)
• 4 tbsp unsalted butter
• 8–10 fresh sage leaves
• Extra Parmesan cheese for serving

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Instructions

1. In a large bowl, combine pumpkin purée, ricotta, egg yolk, Parmesan, salt, pepper, and nutmeg.
2. Gradually add flour until a soft, slightly tacky dough forms. Avoid overmixing.
3. Transfer dough to a floured surface, divide into portions, roll into ropes, and cut into bite-sized gnocchi.
4. (Optional) Roll each gnocchi over the tines of a fork to create ridges.
5. Bring a large pot of salted water to a boil. Add gnocchi in batches; cook until they float (2–3 minutes). Remove and set aside.
6. In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter browns and smells nutty (4–5 minutes).
7. Add gnocchi to the skillet and sauté for 2–3 minutes until lightly crisped and coated in the brown butter sauce.
8. Serve immediately topped with extra Parmesan and black pepper.

Notes

• Use gluten-free 1:1 flour blend for a gluten-free version.
• You can freeze uncooked gnocchi for up to 1 month—boil from frozen.
• Add toasted walnuts or pine nuts for crunch.
• Try rosemary or thyme instead of sage for variation.
• Don’t overwork the dough or it will become dense.

Nutrition

• Serving Size: 1 serving
• Calories: 390
• Sugar: 3g
• Sodium: 380mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 95mg