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Easy Crispy Brown Butter Sage Pumpkin Gnocchi

crispy brown butter sage pumpkin gnocchi - featured image
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Tender pumpkin gnocchi pan-fried in nutty brown butter with crispy sage leaves. A quick and easy fall comfort food that comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 1 cup pumpkin puree (canned or homemade, drained well)
  • 1 large egg, lightly beaten (room temperature)
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg (freshly grated or pre-ground)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Salt and pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese for serving

Instructions

  1. Drain the pumpkin puree: Spread it on a plate lined with paper towels and let sit for 10 minutes to remove excess moisture.
  2. Bring a large pot of salted water to a boil.
  3. In a large mixing bowl, combine the drained pumpkin puree, beaten egg, salt, pepper, and nutmeg. Mix until smooth.
  4. Gradually add 1 1/2 cups of flour, stirring with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently for about 30 seconds, adding more flour if sticky. Do not over-knead.
  5. Divide the dough into 4 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges.
  6. Drop gnocchi into boiling water in batches (15-20 pieces at a time). Cook until they float, about 2-3 minutes, then cook 30 seconds more. Scoop out with a slotted spoon and transfer to a paper towel-lined plate to drain. Do not rinse.
  7. While gnocchi cook, melt butter in a large skillet over medium heat. Add sage leaves and swirl the pan. Cook until butter foams, turns golden, then deepens to amber (about 3-4 minutes). Watch carefully to avoid burning. Remove from heat when it smells nutty and sage is crispy.
  8. Add drained gnocchi to the skillet with brown butter and sage. Return heat to medium-high. Cook undisturbed for 2-3 minutes until bottoms are golden and crispy. Flip and cook another 2 minutes. Season with salt and pepper.
  9. Transfer to a serving platter or bowls. Spoon remaining brown butter and sage over top. Sprinkle with Parmesan if using. Serve immediately.

Notes

Do not skip draining the pumpkin puree to avoid gummy gnocchi. Do not over-knead the dough. Use a large skillet to avoid crowding the gnocchi when crisping. Watch brown butter carefully as it can burn quickly. Serve immediately for best texture. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage, crispy gnocchi, fall recipe, easy gnocchi, homemade gnocchi, vegetarian

Find it online: https://freshforkful.com/easy-crispy-brown-butter-sage-pumpkin-gnocchi/