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Creamy Pumpkin Gnocchi with Sage Butter: Easy Fall Dinner

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Pillowy pumpkin gnocchi in a nutty sage brown butter sauce—an easy, comforting fall dinner that comes together in about 45 minutes. Perfect for cozy nights and sure to impress.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt, plus more for pasta water
  • ¼ teaspoon freshly grated nutmeg
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • ⅓ cup heavy cream
  • 2 cloves garlic, thinly sliced (optional)
  • Freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 350°F. Spread 1 cup pumpkin puree on a parchment-lined rimmed baking sheet. Bake for 10-12 minutes until slightly darker and matte. Let cool 5 minutes. Measure again to ensure you have 1 cup.
  2. In a large bowl, whisk together flour, salt, and nutmeg. Make a well in the center. Add cooled pumpkin puree, beaten egg, and Parmesan. Use a fork to gradually incorporate flour, then knead gently 8-10 turns until a soft, slightly tacky dough forms. Add flour 1 tablespoon at a time if too sticky, or a teaspoon of water if too dry. Cover with plastic wrap and rest 10 minutes.
  3. Lightly flour work surface. Divide dough into 4 pieces. Roll each into a ¾-inch thick rope. Cut into 1-inch pieces. Roll each piece down the tines of a floured fork with light thumb pressure to create ridges. Place on a parchment-lined baking sheet dusted with flour, ensuring pieces don’t touch.
  4. Bring a large pot of generously salted water to a rolling boil. Working in batches, drop gnocchi into water. Cook until they float (2-3 minutes), then 30 seconds more. Transfer with a slotted spoon to a skillet. Reserve ½ cup pasta water.
  5. In a large skillet over medium heat, melt butter. Add sliced garlic (if using) and cook 30 seconds. Add sage leaves and cook 1-2 minutes, swirling, until butter is golden brown with specks and sage is crispy. Reduce heat to low.
  6. Pour heavy cream into browned butter and stir until smooth. Add cooked gnocchi and gently toss to coat. Add a splash of reserved pasta water if sauce is too thick. Cook 1-2 minutes until warmed through. Season with salt and pepper. Top with crispy sage leaves and extra Parmesan.

Notes

Don’t overwork the dough—knead just until it comes together. Test one gnocchi before cooking the whole batch. Keep gnocchi moving in the pan to avoid breaking. Use a light touch when shaping. Brown butter can burn quickly; watch for golden specks. Work in small batches when boiling. Freeze shaped gnocchi on a baking sheet, then transfer to a freezer bag for later use.

Nutrition

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

Find it online: https://livelybite.com/creamy-pumpkin-gnocchi-with-sage-butter-easy-fall-dinner/