Pumpkin Gnocchi with Brown Butter Sage
Experience the cozy flavors of autumn with homemade pumpkin gnocchi drizzled in nutty brown butter and fragrant sage. Perfect for family dinners or gatherings with friends, this dish is a unique twist on traditional pasta and easy to make even for beginners.
Equipment
- Large mixing bowl
- Clean work surface or countertop
- Fork or potato masher
- Rolling Pin
- Knife or dough cutter
- Large pot (for boiling)
- Skillet for browning butter
Ingredients
For the Gnocchi
- 1 cup canned pumpkin purée fresh pumpkin is great too
- 1 ½ cups all-purpose flour plus more for dusting
- 1 large egg
- 1 teaspoon sea salt
- Pinch nutmeg
For the Brown Butter Sage Sauce
- ½ cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
Instructions
Prepare the Dough
- In a large mixing bowl, combine the pumpkin purée, egg, and salt. Gradually add the flour, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
- Tip: Use a fork or potato masher to incorporate the ingredients evenly, which keeps the pumpkin light and fluffy.
Shape the Gnocchi
- Lightly flour your work surface and divide the dough into manageable portions. Roll each piece into long ropes about ¾ inch thick, then cut into 1-inch pieces. Gently press each piece with a fork to create ridges, which helps the sauce cling better.
- Tip: Dust with additional flour to prevent sticking, but avoid overflouring to keep the gnocchi light.
Cook the Gnocchi
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them, then set aside.
Brown the Butter
- In a skillet over medium heat, melt the butter, watching closely as it turns golden brown and develops a nutty aroma. Add the sage leaves, allowing them to crisp in the butter.
- Tip: Stir gently to ensure even cooking and to prevent the butter from burning—timing is everything here!
Combine
- Add the cooked gnocchi to the skillet, tossing gently to coat in the brown butter and sage.
Notes
Pro Tips for Pumpkin Gnocchi with Brown Butter Sage
- Use fresh, in-season pumpkin for a richer flavor.
- Adjust the amount of sage according to your taste; it can be quite potent.
- Make the gnocchi in advance and refrigerate or freeze them for later use.
- Experiment with adding Parmesan cheese into the dough for extra flavor.
- Remember to keep the butter moving in the pan to avoid burning.