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Cozy Pumpkin Gnocchi with Brown Butter Sage Sauce: Easy Fall Dinner

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Light and tender pumpkin gnocchi tossed in a nutty brown butter sage sauce, perfect for a cozy fall dinner. This easy recipe comes together in about 45 minutes and uses simple ingredients for a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt (fine sea salt or kosher)
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • ¼ cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Make the gnocchi dough: In a large bowl, combine the pumpkin puree and beaten egg. Mix until smooth. In a separate bowl, whisk together the flour, salt, nutmeg, and pepper. Add the dry ingredients to the pumpkin mixture and stir with a fork until a shaggy dough forms. Turn it out onto a lightly floured surface and knead gently for about 2 minutes—just until smooth. Don’t overwork it, or the gnocchi will be tough. The dough should be soft and slightly sticky but not wet. If it’s too sticky, add a…
  2. 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. If you want those classic ridges, take each piece and roll it gently down the tines of a fork, pressing lightly with your thumb. This creates a little indentation and ridges that help the sauce stick. Place the shaped gnocchi on a lightly floured baking sheet or kitchen towel. Don’t let them touch each other or they’ll…
  3. Cook the gnocchi: Bring a large pot of salted water to a boil. Working in batches (don’t overcrowd the pot), drop the gnocchi into the boiling water. They’ll sink to the bottom at first, then float to the surface after about 2-3 minutes. Let them cook for another 30 seconds after they float. Use a slotted spoon to transfer them to a plate or baking sheet. Don’t dump them all into a colander—they’ll stick together and get mushy.
  4. Make the brown butter sage sauce: While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Swirl the pan occasionally. The butter will start to foam, then the milk solids will turn golden brown and smell nutty—this takes about 3-4 minutes. Watch carefully, because brown butter can go from perfect to burnt in seconds. When it’s golden and smells amazing, add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the pan from heat immediately.
  5. Combine and serve: Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat. Sprinkle with Parmesan cheese and toss again. Season with salt and pepper to taste. Serve immediately, topped with extra Parmesan and maybe a few extra crispy sage leaves if you’re feeling fancy.

Notes

Don’t overwork the dough to avoid tough gnocchi. Start with 1 ½ cups flour and add more only if needed. Test one gnocchi first to check consistency. Brown butter can burn quickly, so watch carefully. Fresh sage is essential for best flavor. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg, vegan butter, and nutritional yeast. Leftover gnocchi can be stored in the refrigerator for up to 3 days. Uncooked gnocchi freeze well for up to 3 months.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, fall dinner, easy gnocchi recipe, homemade gnocchi, pumpkin recipe, autumn comfort food

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