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
- Roast the pumpkin at 180°C (350°F) for about 45 minutes until tender. Let cool slightly, then scoop out and mash the flesh until smooth.
- Mix the pumpkin with salt, egg, and enough flour to form a soft dough.
- Divide the dough into portions and roll each into a rope about ¾ inch thick.
- Cut into bite-sized gnocchi pieces and place on a lightly floured surface.
- Boil the gnocchi in salted water until they float, about 2–3 minutes. Remove with a slotted spoon.
- Melt the butter in a skillet and cook the sage leaves until crispy and the butter turns golden brown.
- Add the cooked gnocchi to the skillet and sauté for 1–2 minutes until lightly golden.
- Serve immediately with Parmesan cheese, crispy sage, and extra browned butter.
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.