Description

Pumpkin Gnocchi with Crispy Sage Butter Sauce is a cozy and elegant dish featuring soft, pillowy gnocchi made from pumpkin puree, tossed in a rich brown butter sauce infused with crispy sage leaves. This comforting and versatile recipe is quick to prepare and perfect for autumn or holiday gatherings, combining the natural sweetness of pumpkin with the nutty aroma of browned butter and earthy sage.

Ingredients

Scale

For the Gnocchi Dough

1 cup pumpkin puree (homemade or canned, not pie filling)
1 large egg, beaten
Pinch of salt
Pinch of nutmeg
About 1 to 1 ¼ cups all-purpose flour (add gradually to achieve soft dough)

For the Crispy Sage Butter Sauce

4 tablespoons unsalted butter
15–20 fresh sage leaves

For Garnish (Optional)

Freshly grated Parmesan cheese
Drizzle of high-quality olive oil
Toasted pumpkin seeds
Cracked black pepper

Instructions

Prepare the Pumpkin Dough: In a large bowl, combine pumpkin puree, beaten egg, and a pinch of salt and nutmeg. Gradually add the all-purpose flour, mixing lightly just until a soft, non-sticky, and pliable dough forms. Handle the dough gently to keep it tender.
Shape the Gnocchi: Divide the dough into small portions and roll each into a long rope about the thickness of your thumb. Cut the ropes into 1-inch pieces. Optionally, press each piece lightly with a fork to create classic ridges that will hold the sauce better.
Cook the Gnocchi: Bring a large pot of salted water to a boil, then reduce to a gentle simmer. Add the gnocchi in batches to avoid crowding. When the gnocchi float to the surface, cook for another 30 seconds, then remove with a slotted spoon to ensure they are perfectly cooked and pillowy.
Make the Crispy Sage Butter Sauce: In a warm skillet over medium heat, melt the unsalted butter until it begins to brown and emits a nutty aroma. Add the fresh sage leaves and fry until crisp but not burnt, about 1-2 minutes. Remove the sage and drain on paper towels to maintain their crunch.
Combine and Serve: Add the cooked gnocchi to the skillet with browned butter and toss gently until coated. Plate the gnocchi, top with crispy sage leaves, and finish with a generous grating of Parmesan cheese if desired. Serve immediately for best flavor and texture.

Notes

Do not overwork the dough; mix just until combined to keep gnocchi light and tender.
Use fresh pumpkin puree or pure canned pumpkin (not pie filling) for best flavor and texture.
Add flour gradually; too much flour will make the gnocchi tough.
Brown the butter carefully, watching closely for the perfect nutty aroma without burning.
Fry sage leaves just before serving to ensure they remain crispy.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling and Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 320
Sugar: 3g
Sodium: 210mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg

Keywords: pumpkin gnocchi, sage butter sauce, autumn recipe, vegetarian gnocchi, fall appetizer, crispy sage, brown butter sauce