This Pumpkin Sage Gnocchi recipe elevates traditional potato gnocchi by incorporating smooth pumpkin puree and fresh sage for autumnal flavors.
Sautéed in browned butter, the gnocchi develop a crisp exterior while remaining tender inside, balanced by the aromatic sage.
Perfect for a cozy dinner, this dish is simple to prepare and a delicious way to savor fall ingredients.
Why You’ll Love This Recipe
- Using potato gnocchi as the base provides a soft, pillowy texture that contrasts beautifully with the crispy browned butter.
- Combining pumpkin puree and fresh sage infuses the gnocchi with warm, earthy flavors that evoke classic fall dishes.
- Browning the butter adds a nutty, rich flavor and a silky sauce that clings perfectly to each gnocchi piece.
Pumpkin Sage Gnocchi with Brown Butter Sauce
This comforting fall dish combines pillowy potato gnocchi with a fragrant pumpkin and sage infusion, sautéed in nutty brown butter for a rich and warming meal.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 pound (450g) potato gnocchi, store-bought or homemade
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 6 tablespoons (85g) unsalted butter
- 8-10 fresh sage leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (25g) grated Parmesan cheese, plus extra for serving (optional)
Instructions
- Prepare the gnocchi If using store-bought gnocchi, follow package instructions to boil until they float, about 2-3 minutes. Drain and set aside. If homemade, cook similarly until they float.
- Make the pumpkin sage butter sauce In a large skillet over medium heat, melt the butter. Cook the butter, swirling occasionally, until it turns golden brown and smells nutty, about 4-5 minutes. Watch carefully to avoid burning.
- Add sage and pumpkin puree Add the fresh sage leaves to the browned butter and sauté for about 1 minute until crispy and fragrant. Lower heat to medium-low. Stir in pumpkin puree and mix until uniform and warmed through, about 1-2 minutes.
- Sauté gnocchi in pumpkin sage butter Add the cooked gnocchi to the skillet. Toss gently to coat gnocchi evenly in the sauce. Sauté for 2-3 minutes until gnocchi develop a slight golden crisp on the outside.
- Season and serve Season with salt and freshly ground black pepper to taste. Stir in grated Parmesan cheese if using. Serve immediately topped with extra Parmesan, if desired.
Helpful Tips
- Use fresh sage leaves for the best flavor. If unavailable, dried sage can be used, but reduce quantity by half.
- Pumpkin puree should be plain canned pumpkin or fresh roasted pumpkin, never pumpkin pie filling which is sweetened and spiced.
- To test if gnocchi are done, they will float to the water surface during boiling.
- Browned butter can burn quickly; watch closely and remove from heat once it turns golden and has a nutty aroma.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a small splash of water or additional butter to prevent drying out.
Do not freeze cooked gnocchi in sauce to maintain texture as they tend to become mushy after freezing.
Frequently Asked Questions
Can I use fresh gnocchi or store-bought gnocchi for this recipe?
Both fresh homemade gnocchi and store-bought gnocchi work well for this recipe. Cook them according to package or recipe instructions before sautéing.
Is it necessary to use brown butter in this recipe?
Brown butter adds a rich nutty flavor that enhances the pumpkin and sage, but you can substitute with regular melted butter if preferred.
Can I make the pumpkin sage butter sauce ahead of time?
It's best to prepare the sauce fresh, especially the brown butter, as it can solidify and lose its texture when cooled.
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