Description
A comforting autumn dish featuring pillowy homemade pumpkin gnocchi tossed in a rich, nutty brown butter sauce with crispy sage leaves and creamy parmesan.
Ingredients
Scale
- 1 cup (240g) pumpkin puree
- 1 1/2 cups (190g) all-purpose flour
- 1 large egg
- 4 tbsp unsalted butter (divided)
- 1/2 cup (15–20 leaves) fresh sage leaves
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) grated parmesan cheese
- 1/4 tsp nutmeg
- Salt and black pepper to taste
Instructions
- In a large bowl, mix pumpkin puree, egg, melted butter, salt, and nutmeg until smooth.
- Gradually add flour, mixing with a wooden spoon until combined, then knead gently by hand until soft and slightly tacky. Do not overwork.
- Shape dough into a ball, wrap in plastic, and refrigerate for 15 minutes.
- Roll dough into ropes about 3/4 inch thick and cut into 1-inch pieces. Optionally roll over a fork for ridges.
- Bring a large pot of salted water to a gentle boil. Add gnocchi in batches and cook until they float (2-3 minutes).
- Remove gnocchi with a slotted spoon. For crispier texture, toss directly into skillet; otherwise, place in ice water then drain well.
- In a large skillet over medium heat, melt butter until it foams, crackles, and turns golden brown with nutty bits.
- Add sage leaves and cook for 30 seconds until crisp.
- Add boiled gnocchi to the skillet and toss to coat.
- Pour in heavy cream and simmer for 1-2 minutes until sauce thickens slightly.
- Remove from heat and stir in parmesan cheese. Season with black pepper and salt. Serve immediately.
Notes
Do not overmix the dough to avoid tough gnocchi. Ensure pumpkin puree is drained well to prevent soggy dough. Watch butter closely as it burns easily. For a dairy-free option, use olive oil, coconut milk, and nutritional yeast. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 12
Keywords: pumpkin gnocchi, brown butter sage, homemade gnocchi, fall recipes, comfort food, creamy pasta, autumn dinner