Pumpkin Gnocchi with Sage Browned Butter
Pumpkin gnocchi are tender, pillowy dumplings made with roasted pumpkin, flour, and egg, offering a cozy fall flavor. They are boiled until they float, then sautéed in browned butter with crispy sage leaves for a rich, aromatic finish. The dish combines soft textures with crispy accents, topped with Parmesan for a savory touch.
Equipment
- Baking sheet
- Potato masher or fork
- Mixing bowl
- Sharp knife
- Slotted spoon or spider
- Skillet
Ingredients
- 1 small sugar pumpkin for roasting
- 1 cup all-purpose flour adjust as needed
- 1 large egg beaten
- 2 tablespoons unsalted butter for browning
- 8 fresh sage leaves sage for frying in butter
- 1/4 cup Parmesan grated, for serving
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 180°C (350°F). Place the small pumpkin on a baking sheet and roast for about 45 minutes until soft and fragrant. Let it cool slightly before handling.
- Scoop out the roasted pumpkin flesh and mash it thoroughly using a potato masher or fork until smooth and free of lumps. Allow it to cool a bit—it helps the dough come together better.
- In a mixing bowl, combine the cooled pumpkin mash with a pinch of salt, the beaten egg, and gradually add the flour, mixing gently until a soft, slightly sticky dough forms. Add more flour if needed, but aim for a tender consistency.
- Divide the dough into four equal parts. Roll each part into a long rope about ¾ inch thick on a lightly floured surface. Use a sharp knife to cut each rope into bite-sized pieces, about 1 inch long.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water, working in batches if necessary. Cook until they float to the surface, about 2-3 minutes, then use a slotted spoon to lift them out.
- While the gnocchi cook, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage turns crispy, filling your kitchen with a warm, herbal aroma.
- Gently add the cooked gnocchi to the browned butter and sauté for 1-2 minutes, shaking the pan occasionally, until the gnocchi are golden and slightly crispy around the edges.
- Serve the warm gnocchi topped with grated Parmesan and a drizzle of the browned butter and crispy sage. Enjoy the tender, flavorful bites that capture the essence of fall.
Notes
For extra flavor, sprinkle with additional Parmesan or a squeeze of lemon. Make sure not to overcook the gnocchi—they should float quickly and stay tender. Browning the butter slowly ensures a nutty, rich flavor without burning.