If you have been searching for a dish that perfectly blends cozy autumn flavors with a delicate, pillowy texture, you are going to fall in love with this Pumpkin Sage Gnocchi with Browned Sage Butter Sauce Recipe. This vibrant recipe brings together the natural sweetness of pumpkin, the earthy aroma of fresh sage, and the irresistible richness of browned butter, making every bite a comforting celebration. Whether you’re an experienced cook or just looking to try something special, this recipe promises warmth, elegance, and a touch of magic on your plate.
Ingredients You’ll Need
This Pumpkin Sage Gnocchi with Browned Sage Butter Sauce Recipe uses simple, wholesome ingredients that come together beautifully. Each ingredient plays a crucial role, enhancing the texture, taste, and vibrant colors for a dish that’s as delightful to eat as it is to look at.
- 2 cups fresh pumpkin puree: Provides a naturally sweet, moist base that gives the gnocchi its signature color and flavor.
- 2 1/2 cups all-purpose flour: The foundation for creating a tender yet sturdy gnocchi dough that holds its shape.
- 1/2 cup grated Parmesan cheese: Adds a savory depth and helps bind the dough with its salty richness.
- 1 bunch fresh sage leaves: Key to infusing the dish with aromatic earthiness and creating the classic browned sage butter sauce.
- 1/4 teaspoon ground nutmeg: A subtle hint of warmth that perfectly complements the pumpkin’s sweetness.
- 1 teaspoon salt: Essential for balancing flavors and bringing everything to life.
- 1/4 teaspoon black pepper: Offers a gentle peppery bite that adds complexity.
- 2 large eggs: These bind the dough together, lending structure while keeping it soft.
- 1/2 cup unsalted butter: For the sauce, melted and browned to caramelized perfection.
- 1/4 cup pine nuts (optional): Toasted to add a crunchy garnish and a nutty contrast.
How to Make Pumpkin Sage Gnocchi with Browned Sage Butter Sauce Recipe
Step 1: Prepare the Pumpkin Puree
If you’re using fresh pumpkin, roast it in a 400°F (200°C) oven for 30-40 minutes until tender, then puree until smooth. This step intensifies the natural sweetness and moisture, creating a creamy base for your gnocchi dough. If you’re short on time, canned pumpkin puree works just as well and keeps things simple.
Step 2: Combine Dry Ingredients
In a large bowl, mix together the pumpkin puree, all-purpose flour, Parmesan cheese, ground nutmeg, salt, and black pepper. This mixture brings together flavors and textures that will make the gnocchi soft yet flavorful and aromatic.
Step 3: Add Eggs and Form the Dough
Create a well in your mixture and add the eggs. Stir everything together until you form a soft, slightly sticky dough. The eggs are crucial here as they hold the mixture together, ensuring your gnocchi won’t fall apart when cooking.
Step 4: Shape the Gnocchi
Lightly flour your working surface and divide the dough into four portions. Roll each portion into a 1/2 inch thick rope, then cut these into 1-inch pieces. For the signature look, gently roll each piece down the tines of a fork to create lovely ridges that will hold the sauce beautifully.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a boil, then add your gnocchi in batches. Cook them until they rise to the surface, about 2-3 minutes, then remove carefully with a slotted spoon. This quick cooking step ensures your gnocchi are perfectly tender and ready to soak up the sauce.
Step 6: Make Browned Sage Butter Sauce
In a skillet, melt the butter over medium heat. Continue cooking until it turns a golden brown with a nutty aroma—this adds incredible depth. Add 15-20 fresh sage leaves to the butter and let them crisp up for 30 seconds. Save a few leaves aside for garnishing. This sauce is the heart of the Pumpkin Sage Gnocchi with Browned Sage Butter Sauce Recipe.
Step 7: Finish the Dish
Add the cooked gnocchi to the skillet. Toss gently to coat every piece in the browned sage butter, allowing the gnocchi to crisp slightly for an additional minute. This finishing touch melds every flavor together into a perfect autumn symphony.
How to Serve Pumpkin Sage Gnocchi with Browned Sage Butter Sauce Recipe
Garnishes
Adding garnishes like crispy sage leaves and toasted pine nuts not only boosts the dish’s visual appeal but introduces a lovely crunch and contrasting flavors. The pine nuts add nuttiness that complements the browned butter and sage, making each bite more exciting.
Side Dishes
This gnocchi pairs wonderfully with a simple green salad dressed with lemon vinaigrette or roasted vegetables like Brussels sprouts or butternut squash. These sides keep the meal balanced and fresh, allowing the gnocchi to shine as the star.
Creative Ways to Present
For an elegant touch, try serving your gnocchi in shallow bowls with a drizzle of extra browned butter sauce on top and a sprinkling of Parmesan. You can also transform this dish into a comforting pasta bake by layering gnocchi with cheese and baking until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to keep the gnocchi separate from the butter sauce to prevent sogginess – just toss together fresh before serving.
Freezing
If you want to make this Pumpkin Sage Gnocchi with Browned Sage Butter Sauce Recipe ahead of time, you can freeze the uncooked gnocchi. Place them on a baking sheet in a single layer, freeze until firm, then transfer to a freezer bag. They can be cooked straight from frozen with a minute or two added to the cooking time.
Reheating
To reheat cooked gnocchi, gently toss them in a pan with a little butter or olive oil over medium heat until warmed through and slightly crisp. Avoid microwaving as it can make the gnocchi rubbery.
FAQs
Can I use canned pumpkin puree instead of fresh pumpkin?
Absolutely! Canned pumpkin puree works perfectly and saves time. Just make sure it’s 100% pumpkin without added spices or sugars.
What is the purpose of rolling gnocchi on a fork?
Rolling gnocchi on the fork creates ridges that help the sauce cling to each piece, providing more flavor in every bite.
Can I make this recipe vegan?
You could try substituting eggs with a flax egg and using vegan butter, but the texture might not be as tender or hold together as well. Fresh Parmesan can be replaced with nutritional yeast for flavor.
How do I know when my gnocchi are cooked?
They are done as soon as they float to the surface of boiling water, which usually takes about 2-3 minutes. This indicates they are cooked through and ready for the sauce.
What other herbs can I use instead of sage?
While sage is unbeatable here, thyme or rosemary can be interesting alternatives, though they will change the character of the dish significantly.
Final Thoughts
This Pumpkin Sage Gnocchi with Browned Sage Butter Sauce Recipe is one of those dishes that feels like a warm hug on a chilly day. It’s simple enough to try on a weeknight yet special enough to impress guests. I encourage you to dive in, savor the aromas as you cook, and enjoy the rich flavors that celebrate the best of fall. Trust me, once you make this gnocchi, it will quickly become a cherished favorite in your recipe collection.
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Pumpkin Sage Gnocchi with Browned Sage Butter Sauce Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pumpkin Sage Gnocchi recipe combines soft, pillowy gnocchi made from fresh pumpkin puree with a rich and aromatic brown butter sage sauce. Perfect for a comforting autumn meal, this dish offers a delightful blend of savory flavors and a tender texture that melts in your mouth.
Ingredients
Gnocchi Dough
- 2 cups fresh pumpkin puree (or canned if in a pinch)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
Sauce & Garnish
- 1/2 cup unsalted butter
- 1 bunch fresh sage leaves (about 20–25 leaves)
- 1/4 cup pine nuts (optional, for garnish)
Instructions
- Prepare pumpkin puree: If using fresh pumpkin, preheat oven to 400°F (200°C). Cut pumpkin into cubes and roast for 30-40 minutes until tender. Puree in a food processor until smooth. If using canned pumpkin, skip this step.
- Mix dry ingredients: In a large bowl, combine 2 cups pumpkin puree, 2 1/2 cups flour, 1/2 cup grated Parmesan cheese, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to blend.
- Add eggs and form dough: Create a well in the center and add 2 large eggs. Mix all ingredients until a soft, slightly sticky dough forms.
- Divide dough: Dust your work surface with flour. Divide the dough into 4 equal portions.
- Shape gnocchi ropes: Roll each portion into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces.
- Form classic gnocchi shape: Roll each piece down the tines of a fork to create ridges.
- Cook gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Prepare brown butter sage sauce: In a large skillet, melt 1/2 cup unsalted butter over medium heat. Continue cooking until butter turns golden brown and emits a nutty aroma.
- Infuse sauce with sage: Add 15-20 whole sage leaves to the browned butter. Let them crisp up for about 30 seconds. Remove a few leaves for garnish and leave the rest in the pan.
- Toss gnocchi in sauce: Add cooked gnocchi to the skillet and gently toss to coat with sage butter. Cook for an additional minute to slightly crisp the gnocchi.
- Serve: Serve gnocchi hot, garnished with reserved crispy sage leaves and toasted pine nuts if desired.
Notes
- If fresh pumpkin is not available, canned pumpkin puree works well and saves time.
- Dust your hands and work surface regularly with flour to prevent sticking when shaping gnocchi.
- Be careful not to overcook gnocchi; they are done as soon as they float to the surface.
- Brown butter and sage leaves add a wonderful nutty flavor that complements the sweetness of the pumpkin.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
