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Easy Kid-Approved Pumpkin Gnocchi with Brown Butter Sage

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Pillowy pumpkin gnocchi tossed in a nutty brown butter sage sauce. This easy, kid-approved recipe is perfect for a weeknight dinner and uses simple ingredients for a comforting, delicious meal.

Ingredients

Scale
  • 1 small sugar pumpkin (about 2 pounds), roasted and mashed
  • 1 ½ cups all-purpose flour, plus extra for dusting
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon 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

Instructions

  1. Preheat oven to 400°F (200°C). Cut the sugar pumpkin in half, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until tender. Let cool, then scoop out flesh and mash well. You should have about 1 ½ cups.
  2. On a clean work surface, pile the flour into a mound and make a well in the center. Add the mashed pumpkin, beaten egg, ½ cup grated Parmesan, salt, nutmeg, and pepper into the well. Using a fork, gently whisk the wet ingredients together, then slowly incorporate the flour from the edges until a shaggy dough forms.
  3. Lightly flour your hands and the work surface. Gently knead the dough for about 30 seconds until it comes together. It should be soft and slightly tacky but not sticky. Add more flour if too sticky, or a splash of water if too dry. Do not over-knead.
  4. 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. Optionally, roll each piece down the tines of a fork to create ridges. Place shaped gnocchi on a floured baking sheet without touching.
  5. Bring a large pot of salted water to a boil. Working in batches, drop gnocchi into the boiling water. They will sink, then float after 2-3 minutes. Let cook for 30 seconds after floating, then transfer with a slotted spoon to the skillet with brown butter sauce.
  6. While gnocchi cook, place butter in a large skillet over medium heat. Melt and continue cooking, swirling occasionally, until butter foams, subsides, and brown specks form. When it smells nutty and is golden brown, add sage leaves. Sizzle for about 30 seconds, then remove from heat immediately.
  7. Add cooked gnocchi to the skillet with brown butter and sage. Toss gently to coat. Sprinkle with remaining ¼ cup grated Parmesan and salt and pepper to taste. Serve immediately.

Notes

Roast the pumpkin until very tender to remove excess moisture; this prevents sticky dough. Do not over-knead the dough to keep gnocchi light. Brown butter can burn quickly—watch carefully and remove from heat as soon as it smells nutty. For best texture, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet with butter.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage, kid-friendly, easy dinner, fall recipe, homemade gnocchi

Find it online: https://breezybake.com/easy-kid-approved-pumpkin-gnocchi-with-brown-butter-sage/