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Cozy Small-Batch Pumpkin Gnocchi with Easy Brown Butter Sage

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This cozy small-batch pumpkin gnocchi with brown butter sage is the perfect fall dinner for two. Soft, pillowy gnocchi are tossed in a nutty brown butter sauce with crispy sage leaves, creating a dish that feels special but comes together in under an hour.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter
  • 10–12 fresh sage leaves
  • ¼ cup (25g) grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the pumpkin puree: Spoon pumpkin puree onto a plate lined with paper towels. Spread into an even layer and let sit for 10-15 minutes to remove excess moisture. Blot the top with another paper towel.
  2. Mix the dough: In a large bowl, whisk together pumpkin puree and egg until smooth. In a separate small bowl, combine flour, salt, nutmeg, and pepper. Add dry ingredients to wet ingredients and stir with a fork until a shaggy dough forms.
  3. Knead gently: Turn dough out onto a lightly floured surface. Gently knead 8-10 times until it comes together. Dough should be soft and slightly tacky but not sticky. Add more flour if needed, or a teaspoon of water if dry.
  4. Shape the gnocchi: Divide dough into 4 equal pieces. Roll each piece into a rope about ½ inch thick. Cut into ¾-inch pieces. Press each piece against the tines of a fork with your thumb to create ridges. Place on a floured baking sheet.
  5. Boil the gnocchi: Bring a large pot of generously salted water to a boil. Drop gnocchi in gently, half at a time. Cook until they float (about 2-3 minutes), then 30 seconds more. Transfer with a slotted spoon to the skillet with brown butter sauce. Reserve ½ cup pasta water.
  6. Make the brown butter sage sauce: In a large skillet, melt butter over medium heat. Swirl occasionally. Butter will foam, then foam subsides, and brown specks form at bottom (about 4-5 minutes). Once golden brown and nutty-smelling, add sage leaves. Cook 30 seconds until crispy. Remove from heat.
  7. Toss everything together: Add cooked gnocchi to skillet with brown butter and sage. Toss gently to coat. Add a splash of reserved pasta water if sauce is too thick. Sprinkle with Parmesan cheese and toss again. Season with salt and pepper.
  8. Serve immediately: Divide between two warm bowls. Top with extra Parmesan and crispy sage leaves.

Notes

Don’t skip draining the pumpkin puree to avoid dense gnocchi. Work with a light hand to prevent toughness. Test one gnocchi before cooking the whole batch. Watch the brown butter closely to avoid burning. Serve immediately for best texture.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage, small-batch gnocchi, fall pasta, homemade gnocchi, easy gnocchi recipe

Find it online: https://juliamadeit.com/cozy-small-batch-pumpkin-gnocchi-with-easy-brown-butter-sage/