Forget everything you think you know about homemade pasta. This right here? This Pumpkin Gnocchi with Brown Butter Sauce is the absolute pinnacle of autumn cooking. It’s the dish that turns a basic Tuesday into a celebrated fall dinner and makes your entire kitchen smell like a cozy Italian nonna’s dream. We’re talking about impossibly light, pillowy pumpkin gnocchi swimming in a deeply nutty, aromatic brown butter sage sauce. This isn’t just a meal; it’s an experience, and it’s the number one comfort food you need to make this season. Let’s dive into why this easy gnocchi recipe is truly unbeatable.
Why This Pumpkin Gnocchi Recipe Dominates
What makes this the best pumpkin gnocchi recipe out there? It’s the flawless marriage of simplicity and spectacular flavor. This brown butter sauce recipe, with its hints of toasted sage and warm spices, is a match made in heaven for the subtle sweetness of the homemade gnocchi. It’s the ultimate vegetarian fall dinner that feels incredibly luxurious without requiring chef-level skills, much like our popular recipe for The Best Flat Frosting Pumpkin Cupcakes. You get that satisfying, from-scratch accomplishment in every single, irresistible bite. It’s the definition of cozy fall recipes.
The #1 Secret: Nailing the Brown Butter Sauce
The heart and soul of this dish is, without a doubt, that incredible brown butter sauce. This is what transforms it from great to unbeatable. The key is patience and attention. You’re not just melting butter; you’re carefully toasting the milk solids until they release a deep, nutty aroma. Tossing your freshly cooked pumpkin sage gnocchi in this liquid gold allows them to soak up every last drop of that rich, toasty flavor. It’s a simple technique that delivers maximum, restaurant-quality impact, similar to the wow-factor you get from this fantastic Healthy Apple Pancakes Recipe.
Next-Level Pro Tips for Perfect Gnocchi
Maximize Flavor with Roasted Pumpkin: For a deeper, caramelized flavor, use roasted pumpkin puree instead of canned. It’s a game-changer for your homemade pumpkin gnocchi.
Embrace the Stickiness: The dough for pumpkin gnocchi is sticky. Do not overcompensate with too much flour! A well-floured board and a light touch are all you need for the perfect, pillowy texture.
Crispy Sage is Non-Negotiable: Don’t just use sage; fry it in the butter first to make crispy sage leaves. This infuses the butter and provides an amazing crunchy garnish for your brown butter sage sauce.
Go Directly to the Sauce: The moment your gnocchi float to the top, use a slotted spoon or spider strainer to transfer them directly from the boiling water into the waiting brown butter sauce. The little bit of starchy pasta water that clings to them will help emulsify the sauce into a creamy, cohesive masterpiece.
Killer Variations to Keep It Fresh
This easy pumpkin gnocchi recipe is your perfect canvas.
Add a Protein: For a heartier meal, top your pumpkin gnocchi with brown butter sauce with seared scallops, shredded roast chicken, or even crispy pancetta.
Cheese, Please: Finish the dish with a generous grating of nutty Parmesan cheese or a crumble of tangy goat cheese for a creamy, salty contrast.
Nutty Crunch: Toasted walnuts, pecans, or pine nuts add a fantastic textural element that plays beautifully against the soft gnocchi and rich sauce.
Your New Go-To Fall Obsession
This Pumpkin Gnocchi with Brown Butter Sauce is more than just a recipe; it’s your new secret weapon for fall entertaining and the ultimate weeknight comfort food. It’s the undeniable, unbeatable champion of the season, combining effortless elegance with soul-warming flavor. It’s the dish that will have everyone asking for the recipe. Make it, savor it, and own it. You’ve got this.
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Pumpkin Gnocchi with Brown Butter Sauce: 1 Unbeatable Recipe
This Pumpkin Gnocchi with Brown Butter Sage Sauce is the ultimate fall comfort food. Tender, pillowy homemade gnocchi with a hint of pumpkin spice are tossed in a rich, nutty, and aromatic brown butter sauce. It’s an elegant yet surprisingly simple vegetarian dinner that’s perfect for a cozy night in.
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
For the Pumpkin Gnocchi:
1 cup (250g) pure pumpkin puree (not pumpkin pie filling)
1 large egg, lightly beaten
1/2 cup (50g) finely grated Parmesan cheese, plus more for serving
1 tsp sea salt
1/2 tsp freshly grated nutmeg
1/4 tsp black pepper
2 – 2 ½ cups (250-300g) all-purpose flour, plus more for dusting
For the Brown Butter Sage Sauce:
1/2 cup (1 stick or 113g) unsalted butter
20–25 fresh sage leaves
Salt and black pepper, to taste
Optional for serving: grated Parmesan cheese, toasted walnuts
Instructions
Prepare the Gnocchi Dough: In a large bowl, whisk together the pumpkin puree, beaten egg, grated Parmesan, salt, nutmeg, and pepper until smooth. Gradually add 2 cups of flour, stirring with a fork until a shaggy dough begins to form.
Knead the Dough: Turn the dough out onto a well-floured surface. Gently knead, adding the remaining 1/2 cup of flour a little at a time only as needed, until the dough is soft, slightly tacky, but no longer sticky. Avoid over-kneading. Shape the dough into a ball.
Shape the Gnocchi: Divide the dough into 4 equal parts. Roll one piece into a long rope, about 3/4-inch thick. Use a sharp knife or bench scraper to cut the rope into 1-inch pieces. You can leave them as little pillows or roll them over the tines of a fork to create ridges. Place the shaped gnocchi on a floured baking sheet. Repeat with the remaining dough.
Cook the Gnocchi: Bring a large pot of generously salted water to a boil. Working in batches, gently drop the gnocchi into the boiling water. They are done when they float to the surface, about 2-3 minutes. Let them cook for another 30 seconds once they float. Use a slotted spoon or spider strainer to remove them directly to the pan with the finished sauce.
Make the Sauce: While the water is boiling, make the sauce. In a large skillet or pan over medium heat, melt the butter. Add the sage leaves and cook for 1-2 minutes, until fragrant and crispy. Remove the sage leaves and set aside for garnish. Continue swirling the butter until it foams and then turns a golden amber color with brown bits at the bottom, emitting a nutty aroma. Immediately remove from heat.
Combine and Serve: Once the cooked gnocchi are transferred to the brown butter sauce, gently toss to coat. If the sauce is too thick, add a tablespoon of the starchy pasta water to loosen it. Season with additional salt and pepper if needed.
Garnish and Serve: Divide among plates, garnish with the crispy sage leaves, extra Parmesan, and black pepper. Serve immediately.
Notes
Dough Texture is Key: The dough should be the softest you can handle without it sticking to your hands. The less flour you use, the lighter the gnocchi will be.
Brown Butter Watch: Do not walk away from the browning butter. It can burn in an instant. Take it off the heat as soon as you see brown specks and smell a nutty aroma.
Make-Ahead: You can freeze the uncooked gnocchi. Place the floured baking sheet in the freezer until the gnocchi are solid, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the cooking time.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 485 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 105mg
