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Brown Butter Pumpkin Gnocchi – Easy 30-Minute Fall Recipe

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A quick and easy fall recipe featuring tender gnocchi tossed in nutty brown butter, crispy sage, and a light pumpkin sauce. Ready in 30 minutes, this comforting dish is perfect for weeknights and impresses with its balanced, creamy flavor without heavy cream.

Ingredients

Scale
  • 1 package (16–18 oz) shelf-stable potato gnocchi
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup canned pumpkin purée
  • 1/4 cup grated Parmesan cheese
  • 10–12 fresh sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg (optional but recommended)
  • 1/4 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt per gallon of water.
  2. While the water heats, set a large skillet over medium heat. Add the butter and olive oil to the cold skillet. Let the butter melt and foam.
  3. Once the foaming subsides, add the sage leaves. Cook for about 30-45 seconds until they turn dark green and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate.
  4. Continue browning the butter. Keep the skillet over medium heat, swirling occasionally. The butter will turn from yellow to golden to a deep amber—this takes about 2-3 minutes. It should smell nutty and toasty. Once it reaches a light brown color, immediately remove the skillet from the heat.
  5. Drop the gnocchi into the boiling water. They are done when they float to the surface—usually about 2-3 minutes. Use a slotted spoon to transfer them directly to the skillet with the brown butter. Reserve about 1/2 cup of the pasta water before draining.
  6. Turn the heat to medium-low. Add the pumpkin purée, grated Parmesan, salt, pepper, and nutmeg to the skillet. Toss everything gently to coat the gnocchi. If the sauce seems too thick, add a splash of the reserved pasta water—about 2-3 tablespoons. Stir until the gnocchi are evenly coated and the sauce is creamy but not watery.
  7. Divide the gnocchi among plates. Crumble the crispy sage leaves over the top. Add a final grating of Parmesan if desired. Serve immediately.

Notes

Watch the butter closely as it browns; it can go from perfect to burnt in about 15 seconds. Use full-fat butter for best browning. Reserve pasta water to adjust sauce consistency. For best texture, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat with a splash of water or milk.

Nutrition

Keywords: brown butter pumpkin gnocchi, easy fall recipe, 30-minute dinner, pumpkin gnocchi, sage butter gnocchi, vegetarian gnocchi

Find it online: https://freshforkful.com/brown-butter-pumpkin-gnocchi-easy-30-minute-fall-recipe/