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If you are someone who loves the cozy comforts of autumn flavors combined with the irresistible pillowy texture of homemade dumplings, then you are in for a treat. This Pumpkin Sage Gnocchi with Browned Butter and Crispy Sage Recipe is the perfect harmony of sweet, savory, and nutty that melts in your mouth and warms your soul. Each bite of the tender gnocchi enriched with pumpkin puree and fresh Parmesan, kissed by nutty browned butter, and sprinkled with crispy sage leaves, is a celebration of seasonal goodness in a dish that feels both elegant and approachable.
Ingredients You’ll Need
The magic of this Pumpkin Sage Gnocchi with Browned Butter and Crispy Sage Recipe lies in its simple, high-quality ingredients. Each element brings something vital: the creamy pumpkin puree adds sweetness and moisture; the Parmesan cheese punches up the savory depth; fresh sage lends an earthy aroma; and browned butter creates that irresistible nutty finish.
- 2 cups fresh pumpkin puree: This forms the tender, flavorful base, but canned pumpkin works well too in a pinch.
- 2 1/2 cups all-purpose flour: Essential for creating the gnocchi dough’s delicate yet sturdy texture; keep extra on hand for dusting.
- 1/2 cup grated Parmesan cheese: Adds a savory, umami-rich note that complements the pumpkin perfectly.
- 1 bunch fresh sage leaves: About 20-25 leaves used for flavoring and crispy garnish.
- 1/4 teaspoon ground nutmeg: A subtle warm spice that enhances the pumpkin’s natural sweetness.
- 1 teaspoon salt: Essential for seasoning the dough and bringing all the flavors together.
- 1/4 teaspoon black pepper: Adds a little heat and balance to the dish.
- 2 large eggs: Acts as a binder to hold the gnocchi dough together.
- 1/2 cup unsalted butter: For the luscious browned butter sauce that coats every gnocchi piece.
- 1/4 cup pine nuts (optional): Toasted and sprinkled on top for a delightful crunch and extra nuttiness.
How to Make Pumpkin Sage Gnocchi with Browned Butter and Crispy Sage Recipe
Step 1: Prepare the Pumpkin Puree
If using fresh pumpkin, start by roasting it to bring out its natural sweetness and soften it perfectly. Cut the pumpkin into cubes and roast at 400°F for 30-40 minutes until tender. Then puree it until smooth—this will ensure your gnocchi dough is beautifully creamy. If time is tight, pure canned pumpkin is a convenient alternative that still delivers great flavor.
Step 2: Make the Gnocchi Dough
In a large bowl, combine your pumpkin puree, all-purpose flour, grated Parmesan, nutmeg, salt, and pepper. The nutmeg introduces a whisper of warmth that pairs wonderfully with the pumpkin’s sweetness. Make a well in the center and crack in the eggs. Stir and knead gently until it becomes a soft, slightly sticky dough that holds together. This dough is delicate, so take your time working it just right for pillow-like gnocchi.
Step 3: Shape the Gnocchi
Flour your workspace well to prevent sticking. Divide the dough into four portions, rolling each into a rope about half an inch thick. Cut the ropes into 1-inch pieces. For the classic texture and appearance, press each gnocchi against the tines of a fork, creating charming ridges that help the sauce cling beautifully.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches to avoid overcrowding and cook until they float to the surface—this usually takes 2 to 3 minutes. Floating gnocchi are your cue that they are just perfectly cooked and ready to be scooped out with a slotted spoon.
Step 5: Make the Browned Butter and Crispy Sage Sauce
In a large skillet, gently melt the butter over medium heat. Keep an eye on it as it transitions from melted butter to golden brown with a gorgeous nutty aroma—this is where the depth of flavor builds. Add most of the fresh sage leaves, letting them crisp in the butter for about 30 seconds. Reserve a few leaves for garnish because they add a gorgeous visual touch and intensified aroma atop the finished dish.
Step 6: Combine Gnocchi and Sauce
Carefully add the cooked gnocchi to your skillet with the brown butter and sage. Toss gently to coat each piece thoroughly. Let the gnocchi sizzle for an additional minute in the sauce, allowing them to crisp slightly and soak up all that buttery, herby goodness. This finishing step seals in the flavors and creates a lovely contrast between soft inside and a delicate exterior.
How to Serve Pumpkin Sage Gnocchi with Browned Butter and Crispy Sage Recipe
Garnishes
To truly elevate this dish, top your gnocchi with the reserved crispy sage leaves for an herbal crunch and a beautiful pop of green. Toasted pine nuts scattered on top provide an irresistible, slightly crunchy contrast that dances harmoniously with the smooth gnocchi. A final sprinkle of extra Parmesan cheese never hurts either.
Side Dishes
This warm, comforting dish pairs wonderfully with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted seasonal vegetables like Brussels sprouts or caramelized carrots complement the pumpkin’s earthiness. For a heartier meal, try pairing it with a seared chicken breast or a plate of sautéed greens like Swiss chard or kale.
Creative Ways to Present
For a stunning presentation, serve the gnocchi in warm shallow bowls, drizzling any leftover browned butter sauce over the top and adding a few whole crispy sage leaves. Another fun idea is to list each gnocchi piece neatly in rows and drizzle the sauce artistically for an elegant look perfect for dinner parties. Garnishing with vibrant microgreens or edible flowers can also add a gourmet touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this Pumpkin Sage Gnocchi with Browned Butter and Crispy Sage Recipe, store them in an airtight container in the refrigerator for up to 2 days. To keep the gnocchi from sticking together, lightly toss them with a little olive oil before storing.
Freezing
Gnocchi freeze beautifully when properly prepared. Arrange the uncooked gnocchi in a single layer on a baking sheet dusted with flour and place it in the freezer until solid. Then transfer to a freezer-safe container or bag for up to a month. When ready to enjoy, cook them straight from frozen, adding a minute or two to the boiling time.
Reheating
To reheat leftovers, gently warm the gnocchi in a skillet with a little butter over medium-low heat until heated through and slightly crispy again. You can also refresh them by popping in a simmering sauce or bake in a small dish covered with foil to prevent drying out.
FAQs
Can I use canned pumpkin instead of fresh pumpkin?
Absolutely! While fresh pumpkin puree has a brighter flavor, canned pumpkin works perfectly well and saves time without sacrificing taste in this Pumpkin Sage Gnocchi with Browned Butter and Crispy Sage Recipe.
How do I know when the gnocchi are cooked?
The telltale sign is that the gnocchi float to the surface of the boiling water, which usually takes about 2 to 3 minutes. Once they float, they are done and ready to be removed.
Is it necessary to roll gnocchi on a fork?
Rolling gnocchi on a fork creates those lovely ridges that help the sauce cling better, but if you’re short on time, you can skip it and simply cut the dough into bite-sized pieces. They’ll still taste fantastic!
Can I make the gnocchi dough ahead of time?
You can prepare the dough a few hours ahead and keep it wrapped tightly in the refrigerator. For the best texture, shape and cook the gnocchi shortly before serving.
What can I substitute for pine nuts if I don’t have them?
Toasted walnuts, almonds, or even pumpkin seeds make excellent substitutes, providing a different but equally delicious crunch that pairs well with the browned butter sauce.
Final Thoughts
This Pumpkin Sage Gnocchi with Browned Butter and Crispy Sage Recipe truly embodies the flavors of the season in the most delightful way. From its tender pumpkin-infused dough to the heavenly aroma of browned butter and crispy sage, it’s a dish that welcomes you like a warm hug. I can’t recommend this recipe enough for anyone wanting to bring a little gourmet comfort into their kitchen. Give it a try, and I promise you’ll be making it again and again.
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Pumpkin Sage Gnocchi with Browned Butter and Crispy Sage Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pumpkin Sage Gnocchi recipe combines tender homemade gnocchi infused with pumpkin puree and Parmesan cheese, tossed in a fragrant browned butter and crispy sage sauce. Perfect for a cozy fall meal, these soft pillows of dough offer a subtle sweetness from the pumpkin balanced by nutty browned butter and aromatic sage leaves, finished with optional toasted pine nuts for an added crunch.
Ingredients
Gnocchi Dough
- 2 cups fresh pumpkin puree (or canned if in a pinch)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
Sauce and Garnish
- 1/2 cup unsalted butter
- 1 bunch fresh sage leaves (about 20–25 leaves)
- 1/4 cup pine nuts (optional, for garnish)
Instructions
- Prepare Pumpkin Puree: If using fresh pumpkin, preheat the oven to 400°F (200°C). Cut the pumpkin into cubes, spread on a baking sheet, and roast for 30-40 minutes until tender. Once cooled, puree the pumpkin in a food processor until smooth. If using canned pumpkin puree, skip this step.
- Make the Dough: In a large bowl, combine 2 cups of pumpkin puree, 2 1/2 cups all-purpose flour, 1/2 cup grated Parmesan cheese, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to evenly distribute the ingredients.
- Add Eggs and Mix: Create a well in the center of the dry ingredients and crack in 2 large eggs. Incorporate the eggs gradually into the mixture, mixing until a soft, slightly sticky dough forms. Avoid overworking to keep gnocchi tender.
- Shape the Gnocchi: Lightly flour your work surface. Divide the dough into 4 equal portions. Roll each portion into a rope about 1/2 inch thick. Using a knife, cut each rope into 1-inch pieces.
- Form Classic Gnocchi Shape: To give the gnocchi their traditional ridged shape, gently roll each piece down the tines of a fork. This will help them hold sauce better once cooked.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in small batches to avoid overcrowding. Cook until they float to the surface, approximately 2-3 minutes, signaling that they are cooked through. Use a slotted spoon to remove them and set aside.
- Prepare Browned Butter Sage Sauce: In a large skillet over medium heat, melt 1/2 cup unsalted butter. Continue cooking the butter until it turns golden brown and emits a nutty aroma, about 3-5 minutes. Add 15-20 whole fresh sage leaves to the browned butter and cook for about 30 seconds to crisp the leaves. Remove a few crispy leaves for garnish, leaving the rest in the pan.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat all gnocchi evenly with the sauce. Cook for an additional minute to allow the gnocchi to crisp slightly on the outside.
- Serve: Plate the gnocchi immediately, garnished with the reserved crispy sage leaves and toasted pine nuts if using. Serve hot for the best flavor and texture.
Notes
- If canned pumpkin is used, ensure it is plain pumpkin puree without added sugars or spices.
- Adjust flour quantity slightly if the dough feels too sticky; dough should be soft but manageable.
- For a gluten-free alternative, substitute all-purpose flour with a gluten-free flour blend suited for gnocchi.
- To toast pine nuts, heat them in a dry skillet over medium-low heat until golden and fragrant, about 3 minutes, stirring frequently.
- Leftover gnocchi can be refrigerated for up to 2 days; reheat by sautéing in butter or boiling briefly.
