There’s something magical about the first crisp fall evening that makes me crave pumpkin gnocchi with brown butter sauce. It’s the kind of dish that wraps you in warmth—soft, pillowy gnocchi infused with pumpkin’s earthy sweetness, all swirled in a nutty brown butter sauce that smells like heaven. I first made this recipe on a whim years ago when my CSA box overflowed with sugar pumpkins, and now it’s my go-to comfort food when the leaves start turning. The sage crisps up like autumn confetti, and that golden butter? Trust me, you’ll want to lick the pan. This dish is fall coziness on a fork.
Why You’ll Love This Pumpkin Gnocchi with Brown Butter Sauce
This recipe is my fall kitchen MVP, and here’s why:
- Comfort in every bite: Pillowy gnocchi meets toasty brown butter – it’s like wearing your favorite sweater in food form
- Fall flavors that wow: Pumpkin and nutmeg whisper “autumn,” while crispy sage shouts it from the rooftops
- Faster than you’d think: From mixing bowl to table in under an hour (perfect for weeknights!)
- Impressively simple: Just a handful of ingredients transform into something restaurant-worthy
- The smell alone: When that butter turns golden, your kitchen will smell like a cozy Italian trattoria
I make this every October when the air turns crisp – it’s become our family’s edible welcome mat for the season.
Ingredients for Pumpkin Gnocchi with Brown Butter Sauce
Gathering these simple ingredients is like collecting autumn’s best flavors in one bowl. Here’s what you’ll need:
- 1 cup pumpkin puree – Make sure it’s plain pumpkin, not pie filling! I roast sugar pumpkins myself, but canned works beautifully too
- 2 cups all-purpose flour – Plus extra for dusting your work surface (trust me, you’ll need it)
- 1 large egg – Room temperature blends into the dough more smoothly
- 1/2 teaspoon salt – Just enough to make all the flavors pop
- 1/4 teaspoon nutmeg – Freshly grated if you can – it makes all the difference
- 1/2 cup unsalted butter – For that glorious brown butter sauce (don’t skimp!)
- 8 fresh sage leaves – Their crispy texture and earthy flavor are non-negotiable
- 1/4 teaspoon black pepper – Freshly cracked adds subtle warmth
- 1/4 cup grated Parmesan cheese – For that perfect salty finish
See? Nothing fancy – just honest ingredients that work magic together. I always double check my butter is unsalted – that control over seasoning is key!
Equipment You’ll Need
You won’t need any fancy gadgets for this cozy fall dish – just a few kitchen staples:
- Large mixing bowl – Big enough to comfortably knead your gnocchi dough
- Skillet – A heavy-bottomed one makes perfect brown butter every time
- Slotted spoon – For fishing out those floating pumpkin pillows of joy
- Wooden spoon – My trusty sidekick for stirring and tasting
- Bench scraper – Helps divide dough cleanly (though a knife works too)
That’s it! I’ve made this recipe using just these basics when camping – proof that great flavor doesn’t need special tools.
How to Make Pumpkin Gnocchi with Brown Butter Sauce
Now for the fun part! Making pumpkin gnocchi is easier than you might think – just follow these simple steps and you’ll have pillowy, perfect bites every time. The key is working the dough just enough (but not too much) and keeping an eye on that butter. Here’s how I do it:
Step 1: Prepare the Gnocchi Dough
Start by mixing the pumpkin puree, flour, egg, salt, and nutmeg in your large bowl. I use a fork at first, then switch to clean hands when it gets shaggy. The dough should be soft but not sticky – add a sprinkle more flour if needed, but go easy! Overworking makes tough gnocchi. I knead it just until smooth (about 2 minutes), then let it rest under a towel for 10 minutes. This relaxes the gluten so your gnocchi stay light as clouds.
Step 2: Shape and Cook the Gnocchi
Divide the dough into 4 pieces on a floured surface. Roll each into a 1-inch thick rope – no need to be perfect here, rustic is charming! Cut into 1-inch pillows. I sometimes press them gently with a fork for ridges (great for holding sauce) but they’re delicious plain too. Boil in salted water in batches – they’re ready when they float (about 2 minutes). Scoop them out with your slotted spoon before they get mushy!
Step 3: Make the Brown Butter Sauce
While the gnocchi cook, melt butter in your skillet over medium heat. Now the magic happens! Swirl the pan occasionally and watch closely. First it’ll foam, then the milk solids will turn golden brown (about 3-5 minutes). The second you smell nuts and see amber specks, add sage – it’ll crisp up in about a minute. Remove from heat immediately so it doesn’t burn (I’ve learned this the hard way).
Step 4: Combine and Serve
Toss your drained gnocchi gently in the brown butter sauce – I use two forks to avoid breaking them. Finish with a shower of Parmesan and cracked pepper. Serve immediately while hot! The contrast of crispy sage, nutty butter, and sweet pumpkin is absolute autumnal bliss. Watch how fast this disappears – I always make extra for seconds.
Tips for Perfect Pumpkin Gnocchi
After making this recipe dozens of times (and yes, having a few mishaps along the way), here are my foolproof tips for pumpkin gnocchi success:
- Fresh sage is non-negotiable: Dried sage just doesn’t crisp up the same way in the brown butter
- Watch that butter like a hawk: It goes from golden to burned in seconds – take it off heat at the first whiff of nuttiness
- Don’t crowd the pot: Cook gnocchi in batches so they don’t stick together or cook unevenly
- Keep dough light: Add flour gradually – too much makes dense, chewy gnocchi instead of airy pillows
- Salt the water like the sea: It seasons the gnocchi from within as they float to the surface
My biggest lesson? Have all your tools and ingredients ready before starting – once that butter starts browning, there’s no time to multitask!
Ingredient Substitutions & Notes
Life happens, and sometimes you need to tweak ingredients – here’s how I’ve successfully adapted this recipe:
- Canned pumpkin puree works beautifully if fresh isn’t available (just check it’s 100% pumpkin)
- Gluten-free flour blends can substitute all-purpose flour – add gradually until dough reaches the right consistency
- Vegan butter makes a decent dairy-free brown butter alternative (though the flavor won’t be quite as rich)
- No sage? Try rosemary or thyme for a different herbal note
- Fresh nutmeg makes all the difference, but ground works in a pinch – use half the amount
The key is tasting as you go – pumpkin varieties vary in sweetness, so adjust nutmeg and salt accordingly!
Serving Suggestions for Pumpkin Gnocchi
This dish shines on its own, but I love rounding it out with a few simple sides. A crisp arugula salad with shaved Parmesan and lemon vinaigrette cuts through the richness perfectly. Or, grab some crusty bread to swipe up every last drop of that brown butter sauce. For a heartier meal, pair it with roasted Brussels sprouts or a glass of crisp white wine. Trust me, it’s pure fall bliss on a plate.
Storing and Reheating Leftovers
Let’s be honest – leftovers rarely happen with this dish in my house! But when they do, here’s how I handle them: Store cooled gnocchi and sauce together in an airtight container in the fridge for up to 3 days. To reheat, I prefer a quick toss in a skillet over medium-low heat – it keeps that perfect texture much better than microwaving. If the sauce looks dry, add a splash of water or olive oil while reheating. The sage won’t stay crispy, but the flavors still sing on day two!
Nutritional Information
Each serving of this pumpkin gnocchi with brown butter sauce contains about 320 calories. Remember, estimates vary based on ingredients used – your homemade pumpkin puree or brand of butter might tweak the numbers slightly. It’s comfort food with some nutritional perks from the pumpkin!
FAQs About Pumpkin Gnocchi with Brown Butter Sauce
Can I freeze pumpkin gnocchi? Absolutely! After shaping, lay them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Cook straight from frozen – just add an extra minute or two to the boiling time.
How do I fix sticky dough? Add flour, but go slow! Sprinkle a tablespoon at a time and knead gently until the dough is soft but not tacky. Over-flouring can make gnocchi dense, so err on the side of slightly sticky.
Can I make this dairy-free? Yes! Swap the butter for a high-quality vegan butter (I like Miyoko’s) and skip the Parmesan. The sage and brown “butter” flavor still shine beautifully.
What if my brown butter burns? Start over – burnt butter can’t be saved. Use medium heat, and stay close – it browns fast! I always keep extra butter on hand just in case.
Is canned pumpkin okay? Totally! Just make sure it’s 100% pumpkin, not pie filling. I’ve used both canned and fresh, and they’re equally delicious in this recipe.
Share Your Pumpkin Gnocchi Experience
Did this recipe bring you cozy fall vibes too? I’d love to hear how your pumpkin gnocchi turned out! Leave a comment below or tag me on Instagram – nothing makes me happier than seeing your kitchen adventures with my recipes. Happy cooking!
Print
Irresistible Pumpkin Gnocchi with Brown Butter Sauce in 30 Minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting fall dish featuring soft pumpkin gnocchi tossed in a rich brown butter sauce.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter
- 8 fresh sage leaves
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Mix pumpkin puree, flour, egg, salt, and nutmeg in a bowl to form a dough.
- Roll the dough into ropes and cut into small pieces.
- Boil gnocchi in salted water until they float, then drain.
- Melt butter in a pan over medium heat until golden brown.
- Add sage leaves and cook for 1 minute.
- Toss cooked gnocchi in the brown butter sauce.
- Sprinkle with black pepper and Parmesan cheese before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Handle the dough gently to keep gnocchi light.
- Brown butter carefully to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: pumpkin gnocchi, brown butter sauce, fall recipe, vegetarian dinner