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Bowl of pumpkin gnocchi tossed in brown butter with crispy sage leaves and shaved Parmesan on a linen table

Brown Butter Sage Pumpkin Gnocchi

Soft pumpkin gnocchi pan-tossed in brown butter with crispy sage and Parmesan. A 40-minute fall dinner that works on a weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Pumpkin Gnocchi
  • 425 g canned pumpkin puree (100% pumpkin) drained and dried - see tip
  • 1 large egg yolk
  • 1 tsp fine sea salt
  • 30 g freshly grated Parmesan plus more for serving
  • 1/4 tsp freshly grated nutmeg
  • 180 to 220 g all-purpose flour start with 180 g and add more as needed
Brown Butter and Sage
  • 85 g unsalted butter
  • 16 to 20 leaves fresh sage leaves patted dry
  • 1 garlic clove thinly sliced (optional)
  • 1/2 tsp fine sea salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 30 g freshly grated Parmesan for finishing
  • 1 tsp lemon juice optional, adds brightness

Method
 

Dry the Pumpkin
  1. Spread the pumpkin puree in a thin layer on a parchment-lined baking sheet and bake at 175 C / 350 F for 8 to 10 minutes, or press it through a fine-mesh sieve and let it drain for 20 minutes. The puree should look matte and dry, not glossy.
  2. Transfer the dried puree to a large mixing bowl and let it cool to room temperature before adding the egg yolk.
Make the Gnocchi Dough
  1. Add the egg yolk, salt, Parmesan, and nutmeg to the cooled pumpkin puree and stir until combined.
  2. Add 180 g of flour and mix with a fork until a shaggy dough forms. Turn it out onto a lightly floured surface and knead gently for 30 seconds, just until the dough comes together. If it sticks to your hands, add flour 1 tablespoon at a time until it is smooth but still slightly tacky.
  3. Divide the dough into 4 equal pieces. Roll each piece into a log about 2 cm thick on a floured surface, then cut into 2 cm pieces with a bench scraper or sharp knife.
  4. Lay the cut gnocchi on a lightly floured baking sheet in a single layer. Do not stack them.
Cook the Gnocchi
  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Drop a test gnocchi into the water first. It should float to the surface in 2 to 3 minutes and hold its shape. If it falls apart, knead a little more flour into the remaining dough.
  3. Cook the gnocchi in two batches to avoid crowding. They are done when they float and stay on the surface for about 30 seconds. Remove with a slotted spoon and set aside on an oiled plate.
Make the Brown Butter and Finish
  1. Melt the butter in a wide 12-inch skillet over medium heat. Let it foam, then continue cooking, swirling occasionally, until the foam subsides and small golden-brown specks appear on the bottom, about 3 to 4 minutes. You'll notice a nutty, toasted aroma.
  2. Add the sage leaves in a single layer and fry for 30 to 45 seconds until crisp. Add the garlic slices if using and cook for 20 more seconds until just golden. Remove the sage leaves and set them aside on a paper towel.
  3. Add the cooked gnocchi to the pan in one layer. Toss gently to coat and let them sit undisturbed for 60 seconds so the undersides pick up a light golden color.
  4. Season with salt and pepper, add the lemon juice if using, and toss once more. Plate immediately and top with crispy sage leaves, Parmesan, and extra black pepper.

Notes

The drier your pumpkin puree, the less flour you need and the lighter the final gnocchi. If the dough feels soft but doesn't stick to your hands, stop adding flour - you're in the right place.