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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.

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

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

Find it online: https://thefamilycooking.com/pumpkin-sage-gnocchi-in-brown-butter-sauce/