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Creamy Pumpkin Gnocchi with Sage Brown Butter – Easy Fall Dinner

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This creamy pumpkin gnocchi with sage brown butter is a quick and easy fall dinner that comes together in under 30 minutes. The velvety pumpkin sauce, nutty brown butter, and crispy sage leaves create a comforting and delicious meal.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • Extra Parmesan cheese for garnish
  • Fresh sage leaves for garnish
  • Red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per 4 quarts of water.
  2. Start the sage brown butter: Add 4 tablespoons of butter to a cold skillet over medium heat. Let it melt completely, then swirl the pan gently. Add fresh sage leaves and cook until they sizzle and crisp up, about 30-45 seconds. Use a slotted spoon to transfer crispy sage leaves to a paper towel-lined plate.
  3. Continue browning the butter: Keep the skillet over medium heat until the butter turns golden amber and smells nutty, about 2-3 minutes. Reduce heat to low.
  4. Cook the gnocchi: Drop gnocchi into boiling water. They will float to the surface in about 2-3 minutes. Let them cook for another 30 seconds, then use a slotted spoon to transfer them directly to the skillet with brown butter. Reserve about 1/2 cup of pasta water.
  5. Make the sauce: Add minced garlic to the skillet and stir for about 30 seconds until fragrant. Add pumpkin puree and stir to combine. Slowly pour in heavy cream while stirring continuously. Add nutmeg, black pepper, salt, and cayenne if using. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
  6. Combine everything: Add cooked gnocchi to the sauce and toss gently to coat. If the sauce seems too thick, add a splash of reserved pasta water. Sprinkle in grated Parmesan and stir until melted and incorporated.
  7. Finish and serve: Taste and adjust seasoning. Crumble crispy sage leaves over the top, add extra Parmesan, and a sprinkle of red pepper flakes if desired. Serve immediately.

Notes

Don’t drain gnocchi in a colander; use a slotted spoon to transfer them directly to the sauce to prevent sticking. For best results, let Parmesan come to room temperature before grating into the sauce. The sauce can be made ahead and reheated gently.

Nutrition

Keywords: pumpkin gnocchi, sage brown butter, fall dinner, easy recipe, creamy pasta

Find it online: https://morselora.com/creamy-pumpkin-gnocchi-with-sage-brown-butter-easy-fall-dinner/