Fall is here, and so is my yearly quest for ways to bring warm, earthy flavors into my kitchen. While I’m a huge fan of pumpkin everything – whether it’s in a latte, a pie, or a creamy soup – pumpkin gnocchi has recently found a way to top the list. And today, I’m sharing my favorite recipe for Pumpkin Gnocchi with Brown Butter Sage Sauce, perfect for those cozy nights when you just want something a little extra special.
Now, before we dive into this, I have to admit, gnocchi wasn’t love at first bite for me. My first attempt (let’s call it the “Great Gnocchi Disaster of 2021”) was a total flop. I’d ended up with a pile of doughy blobs that stuck to my fingers, my countertop, and my dreams of Italian-inspired cooking. But I’m not one to give up on a carb. So, after much trial and error, I’ve come to appreciate the art of making gnocchi – especially when it’s made with seasonal flavors like pumpkin!
Why Pumpkin Gnocchi?
Pumpkin is not only tasty but also nutritious. It’s low in calories, high in vitamins A and C, and packed with fiber, making it a natural choice for this fall-inspired gnocchi. Plus, it adds a beautiful orange color that makes the plate look as cozy as it feels. And when paired with a brown butter sage sauce? Absolute perfection.
And a fun little secret? Pumpkin pairs beautifully with beet greens! I often serve a little side of roasted beets with this dish, which leads me into a little side tangent…
A Quick Ode to Beets and Why They’re a Great Sidekick
Now, let’s talk about beets for a minute. They may not be part of this gnocchi recipe, but they’ve become one of my favorite side dishes when I make it. Why? Beets and pumpkin just have that earthy, comforting flavor profile that screams “fall on a plate.”
Beets also pack quite a nutritional punch. They’re rich in folate, fiber, and nitrates, which can help improve blood flow and lower blood pressure. They also contain betaine, an antioxidant known for its anti-inflammatory properties. Roasted beets with a drizzle of balsamic alongside this dish? Trust me, it’s the perfect side.
So, let’s get to it!
Ingredients
For the Pumpkin Gnocchi:
- 1 cup pumpkin purée fresh or canned
- 1 cup ricotta cheese drained
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 to 2 cups all-purpose flour adjust as needed
For the Brown Butter Sage Sauce:
- 6 tbsp unsalted butter
- 10-12 fresh sage leaves
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- Grated Parmesan cheese for garnish
Instructions
- Prepare the Pumpkin Gnocchi: Drain the Pumpkin (if needed): If you're using canned pumpkin, make sure to drain it in a fine mesh sieve to remove excess moisture. You want the purée to be as dry as possible.
- Make the Gnocchi Dough: In a large mixing bowl, combine the pumpkin purée, ricotta cheese, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth. Gradually add the flour, starting with 1 1/2 cups, and stir until a soft dough forms. The dough should be soft but not too sticky. Add more flour if needed, but avoid over-flouring to keep the gnocchi light and pillowy.
- Shape the Gnocchi: Transfer the dough to a floured surface. Divide it into 4 sections and roll each section into a long rope, about 3/4 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi. Lightly press each piece with the tines of a fork to create ridges (optional, but traditional).
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, add the gnocchi to the boiling water. The gnocchi will sink to the bottom at first, but they will float to the top when cooked (about 2-3 minutes). Once they float, allow them to cook for an additional 30 seconds, then remove with a slotted spoon and transfer to a plate. Repeat until all the gnocchi are cooked.
- Prepare the Brown Butter Sage Sauce: In a large skillet, melt the butter over medium heat. Allow the butter to cook, swirling the pan occasionally. It will start to foam and then turn a light brown color with a nutty aroma (about 4-5 minutes). Be careful not to let it burn.
- Add the Sage Leaves: Once the butter is browned, add the fresh sage leaves and cook for 1-2 minutes until they crisp up. Remove from heat, season with salt and pepper, and set aside.
- Combine and Serve: Toss the Gnocchi in the Sauce: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Toss gently to coat the gnocchi in the sauce.
- Garnish and Serve: Serve the gnocchi immediately, garnished with extra grated Parmesan cheese and more crispy sage leaves.
Notes
Tipps and tricks
– Don’t Overwork the Dough: Gnocchi should be light and tender, so mix just until everything is combined.
– Fresh Sage Makes All the Difference: If you’ve never had fried sage leaves, you’re in for a treat. The crispy texture and aromatic flavor bring this sauce to life.
– Add Beets on the Side: Roast a handful of beets in the oven (just wrap in foil and bake at 400°F for 45 minutes), slice, and drizzle with balsamic vinegar for a perfect side that balances the richness of the gnocchi.
Why This Recipe is Perfect for Fall
When the weather cools, I crave meals that feel like a warm hug – and that’s exactly what this pumpkin gnocchi offers. There’s just something about the nutty aroma of brown butter and sage combined with soft, pillowy gnocchi that feels comforting and festive. Plus, using pumpkin in savory dishes like this one is a nice switch-up from the usual pumpkin pie or PSL.
I hope you enjoy this recipe as much as I do! Every time I make it, I’m reminded that sometimes the best meals are the simplest ones – no fancy ingredients, just a little love and patience in the kitchen. Let me know if you try it and, hey, maybe pair it with those roasted beets on the side for an extra boost of color and nutrition.
Happy cooking and cozy fall evenings! 🍂
🍂 Common Questions About Pumpkin Gnocchi Ingredients
Can I use canned pumpkin?
Absolutely! Canned pumpkin puree works well in this recipe. Just be sure to use pure pumpkin, not pumpkin pie filling.
What if I don’t have fresh sage?
No problem! Dried sage can be used in a pinch. Simply add a small pinch to the brown butter for that classic earthy flavor.
Can I make gnocchi ahead?
Yes! You can shape the gnocchi, freeze them on a tray, then transfer to a bag once they’re frozen. Cook directly from frozen – no need to thaw!
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