Brown Butter Sage Pumpkin Gnocchi
Fall just got a whole lot cozier with this Brown Butter Sage Pumpkin Gnocchi recipe. Imagine pillowy gnocchi bathed in a nutty, fragrant brown butter sauce, dotted with crispy sage leaves, and enriched with the warm, earthy flavor of pumpkin and a hint of nutmeg. This dish is the perfect marriage of comfort and sophistication, bringing seasonal flavors to the forefront in a way that feels both indulgent and approachable. Whether you’re cooking for a special occasion or just craving a heartwarming meal, this recipe is your new go-to for a delightful twist on traditional gnocchi.
Why This Brown Butter Sage Pumpkin Gnocchi Stands Out
What makes this recipe truly shine is its simplicity paired with luxurious flavor layers. The secret lies in the brown butter — when you gently cook unsalted butter until it turns golden and releases a rich, toasted aroma, it elevates the entire dish. Adding fresh sage leaves to the butter infuses it with an herbal fragrance that complements the sweetness of the pumpkin perfectly. Then, the pumpkin puree with a pinch of nutmeg adds depth and warmth without overpowering the delicate gnocchi. Finally, a generous sprinkle of Parmesan cheese brings a salty, savory finish that rounds out every bite. This is not just another pasta dish; it’s an experience that feels like a warm autumn hug.
What Goes Into Brown Butter Sage Pumpkin Gnocchi
- 1 pound gnocchi – store-bought or homemade, this is the base of the dish.
- 1/2 cup unsalted butter – for making the luscious brown butter sauce.
- 10 fresh sage leaves – adds a fragrant, slightly peppery flavor.
- 1 cup pumpkin puree – brings that signature fall flavor and creamy texture.
- 1/4 teaspoon nutmeg – a warm spice that enhances the pumpkin’s sweetness.
- 1/2 cup grated Parmesan cheese – for a savory, tangy finish.
- Salt to taste – to balance and enhance all flavors.
- Black pepper to taste – adds subtle heat and complexity.
Gear Up: What to Grab
- Large pot – for boiling the gnocchi.
- Large skillet – to make the brown butter sauce and sauté sage.
- Slotted spoon – to transfer gnocchi from boiling water to skillet.
- Grater – for freshly grating Parmesan cheese.
- Measuring cups and spoons – for precise seasoning and pumpkin puree.
- Wooden spoon or spatula – to gently toss the gnocchi in the sauce.
- Serving dish – to plate your masterpiece.
Brown Butter Sage Pumpkin Gnocchi — Do This Next
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions or until they float to the surface, usually about 2-3 minutes. Use a slotted spoon to carefully transfer the gnocchi to a plate and set aside.
Step 2: Make the Brown Butter Sage Sauce
In a large skillet over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a beautiful golden brown with a nutty aroma, about 4-6 minutes. Watch carefully to avoid burning.
Step 3: Crisp the Sage Leaves
Add the fresh sage leaves to the browned butter. They will sizzle and crisp up in seconds, releasing their fragrant oils. Stir gently to coat them evenly. Remove the skillet from heat once the sage is crisp and the butter is browned.
Step 4: Combine Pumpkin and Nutmeg
Stir the pumpkin puree and nutmeg into the brown butter and sage mixture. Mix well to incorporate the flavors and create a creamy sauce. Season with salt and freshly ground black pepper to taste.
Step 5: Toss the Gnocchi
Add the cooked gnocchi to the skillet and gently toss them in the sauce. Make sure each piece is coated with the luscious pumpkin-butter mixture, warming everything through.
Step 6: Finish with Parmesan
Sprinkle the grated Parmesan cheese over the gnocchi and give it one final gentle toss. The cheese will melt slightly, adding a savory richness to the dish.
Step 7: Serve and Enjoy
Transfer the Brown Butter Sage Pumpkin Gnocchi to your serving dish. For a final flourish, garnish with extra crispy sage leaves or a light dusting of Parmesan. This dish shines best when served immediately.
Customize for Your Needs
- For a vegan-friendly version, swap the butter for a plant-based alternative and use nutritional yeast instead of Parmesan cheese.
- Add toasted pine nuts or walnuts for extra crunch and texture.
- Incorporate roasted garlic into the brown butter sauce for a savory depth.
- Sprinkle with chili flakes if you prefer a little heat in your gnocchi.
- Try swapping the pumpkin puree with Creamy Roasted Pumpkin Soup leftovers for an ultra-rich sauce base.
Insider Tips
Brown butter can go from golden to burnt very quickly, so keep a close eye and swirl the pan regularly to ensure even browning.
Fresh sage leaves are essential for that signature aroma and crispness; dried sage won’t deliver the same effect.
Don’t overcook the gnocchi. Once they float, they are ready. Overcooking can make them mushy.
Use freshly grated Parmesan for the best flavor and meltability; pre-grated cheese often contains anti-caking agents that affect texture.
Keep It Fresh: Storage Guide
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the gnocchi in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving directly as it can make the gnocchi rubbery.
If you want to prepare the gnocchi in advance, cook and toss them in the sauce, then refrigerate. Reheat as mentioned above just before serving.
Reader Questions
Can I use frozen gnocchi for this recipe?
Absolutely! Frozen gnocchi works perfectly. Just cook them according to the package instructions until they float, then proceed with the brown butter sage pumpkin sauce.
What if I can’t find fresh sage leaves?
Fresh sage is key for that crispy texture and vibrant flavor. If unavailable, you can use dried sage, but add it earlier to the butter to allow it to infuse, though the texture will be different.
Is this recipe suitable for a gluten-free diet?
To make this dish gluten-free, choose gnocchi made from potatoes and rice flour or other gluten-free blends. Always check the packaging to confirm.
Can I prepare the brown butter sage sauce ahead of time?
You can make the brown butter sage sauce in advance and gently reheat it before tossing with freshly cooked gnocchi. However, crispiness of the sage leaves is best when made fresh.
One Pan, More Ideas
- For a fruit-forward dessert, try my Brown Butter Pear Crumble Bars — a perfect follow-up to a savory meal.
- Pair your gnocchi with a light starter like Roasted Brussels Sprouts or a simple arugula salad.
- Experiment with swapping sage for rosemary or thyme for a different herbaceous note.
- Use leftover Brown Butter Sage Pumpkin Gnocchi to top a warm grain bowl for a quick, tasty lunch.
Bring It Home
Now that you have the recipe and tips to master Brown Butter Sage Pumpkin Gnocchi, it’s time to bring those comforting fall flavors into your kitchen. This dish is a celebration of seasonal ingredients and classic techniques that come together effortlessly. Whether you’re cooking for family, friends, or yourself, the harmony of browned butter, crispy sage, and pumpkin will make it a memorable meal that feels special but doesn’t require hours of effort. So gather your ingredients, turn on some good music, and enjoy the process of making this flavorful, cozy dish that’s destined to become a seasonal favorite.
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Brown Butter Sage Pumpkin Gnocchi
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions or until they float to the surface, usually about 2-3 minutes. Use a slotted spoon to carefully transfer the gnocchi to a plate and set aside.
- In a large skillet over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a beautiful golden brown with a nutty aroma, about 4-6 minutes. Watch carefully to avoid burning.
- Add the fresh sage leaves to the browned butter. They will sizzle and crisp up in seconds, releasing their fragrant oils. Stir gently to coat them evenly. Remove the skillet from heat once the sage is crisp and the butter is browned.
- Stir the pumpkin puree and nutmeg into the brown butter and sage mixture. Mix well to incorporate the flavors and create a creamy sauce. Season with salt and freshly ground black pepper to taste.
- Add the cooked gnocchi to the skillet and gently toss them in the sauce. Make sure each piece is coated with the luscious pumpkin-butter mixture, warming everything through.
- Sprinkle the grated Parmesan cheese over the gnocchi and give it one final gentle toss. The cheese will melt slightly, adding a savory richness to the dish.
- Transfer the Brown Butter Sage Pumpkin Gnocchi to your serving dish. For a final flourish, garnish with extra crispy sage leaves or a light dusting of Parmesan. This dish shines best when served immediately.
Notes
- Keep a close eye on the butter while browning to prevent burning and achieve the perfect nutty flavor.
- Use fresh sage leaves for the best aroma and crisp texture; dried sage won't deliver the same effect.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet.
