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Cozy Brown Butter Pumpkin Gnocchi: The Best Fall Dinner

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Pillowy pumpkin gnocchi tossed in a nutty brown butter sauce with crispy sage leaves. This quick and easy fall dinner is perfect for impressing guests without spending all day in the kitchen.

Ingredients

Scale
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ cup grated Parmesan cheese (freshly grated)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • ¼ cup grated Parmesan cheese, for finishing
  • Salt and pepper, to taste
  • Optional: ¼ cup toasted walnuts or pecans for crunch

Instructions

  1. Prepare the pumpkin purée: If using canned pumpkin, open the can and drain off any excess liquid. You want the purée to be fairly dry. If it’s watery, spread it on a paper towel-lined plate and let it sit for 5 minutes.
  2. Make the gnocchi dough: In a large bowl, combine the pumpkin purée, beaten egg, salt, nutmeg, and pepper. Mix until smooth. Add the Parmesan cheese and stir to combine. Gradually add the flour, mixing with a fork until a soft dough forms. It should be slightly sticky but hold together when pressed. If too sticky, add more flour a tablespoon at a time; if too dry, add a teaspoon of water.
  3. Knead gently: Turn the dough out onto a lightly floured surface. Knead very gently—8 to 10 turns max. Overworking will make the gnocchi tough. The dough should feel soft and pliable, like Play-Doh.
  4. Shape the gnocchi: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about ¾ inch thick. Cut the rope into 1-inch pieces using a sharp knife or bench scraper. Optionally, roll each piece over the tines of a fork to create ridges.
  5. Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches—do not overcrowd. They will sink then float when done, about 2-3 minutes. Let cook 30 seconds after floating, then remove with a slotted spoon. Reserve about 1 cup of pasta water before draining.
  6. Make the brown butter sauce: While gnocchi cook, melt butter in a large skillet over medium heat. Swirl occasionally. Butter will foam, then subside, and brown specks will form at the bottom (3-4 minutes). When it smells nutty and toasty, add sage leaves. They will sizzle and crisp in about 30 seconds. Remove from heat immediately.
  7. Combine and serve: Add cooked gnocchi to the skillet with brown butter and sage. Toss gently to coat. If sauce is too thick, add a splash of reserved pasta water. Sprinkle with remaining Parmesan, season with salt and pepper, and serve immediately. Garnish with extra crispy sage leaves and black pepper.

Notes

Drain pumpkin purée on paper towels to prevent gummy gnocchi. Do not overwork the dough. Brown butter can go from perfect to burnt in seconds—remove from heat when it smells nutty and has brown specks. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and nutritional yeast instead of Parmesan.

Nutrition

Keywords: pumpkin gnocchi, brown butter, sage, fall dinner, easy gnocchi, vegetarian, comfort food

Find it online: https://breezybake.com/cozy-brown-butter-pumpkin-gnocchi-the-best-fall-dinner/