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Easy Pumpkin Gnocchi with Brown Butter Sage (Best Homemade Recipe)

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This easy pumpkin gnocchi with brown butter sage is a comforting fall dish featuring pillowy homemade gnocchi tossed in a nutty brown butter sauce with crispy sage leaves. It’s deceptively simple to make and perfect for cozy weeknight dinners or impressing guests.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten
  • ¼ cup (25g) freshly grated Parmesan cheese
  • 1 teaspoon kosher salt, plus more for pasta water
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • 6 tablespoons (85g) unsalted butter
  • 15–20 fresh sage leaves
  • Additional freshly grated Parmesan or Pecorino Romano for serving

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine 1 cup pumpkin puree, 1 lightly beaten egg, ¼ cup freshly grated Parmesan, 1 teaspoon kosher salt, ¼ teaspoon nutmeg, and ¼ teaspoon black pepper. Mix until well combined. Add 1 ½ cups all-purpose flour. Use a fork or your hands to mix until a soft, slightly sticky dough forms. Do not overmix. If too sticky, add more flour one tablespoon at a time; if too dry, add a teaspoon of water.
  2. Shape the Gnocchi: Lightly flour a clean work surface. Turn the dough out and gently knead a few times until smooth. Divide into 4 equal pieces. Roll each piece into a ¾-inch thick rope. Cut into 1-inch pieces. Place on a parchment-lined baking sheet. Optionally, press each piece against the tines of a fork to create ridges. Repeat with remaining dough.
  3. Cook the Gnocchi: Bring a large pot of generously salted water to a boil. Working in batches, drop gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes, then let cook for another 30 seconds. Use a slotted spoon or spider strainer to transfer directly to the skillet with the brown butter sauce (see next step). If not using immediately, toss with a little olive oil to prevent sticking.
  4. Make the Brown Butter Sage Sauce: In a large skillet over medium heat, melt 6 tablespoons unsalted butter. Swirl occasionally. The butter will foam, then the milk solids will turn golden brown. When it turns a light amber color and smells nutty, add the fresh sage leaves. They will sizzle and crisp in about 30 seconds. Immediately add the cooked gnocchi to the skillet. Toss gently to coat. Season with a pinch of salt and black pepper.
  5. Serve Immediately: Transfer gnocchi to a serving platter or individual bowls. Sprinkle generously with freshly grated Parmesan. Garnish with extra crispy sage leaves and a drizzle of brown butter from the pan. Serve hot.

Notes

Don’t overwork the dough to keep gnocchi light and pillowy. Test one gnocchi in boiling water before cooking the whole batch. Brown butter requires attention—remove from heat as soon as it turns amber and smells nutty. Gnocchi can be frozen after shaping: freeze on a baking sheet, then transfer to a freezer bag; cook from frozen, adding an extra minute.

Nutrition

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

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