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Easy Creamy Pumpkin Gnocchi with Brown Butter Sage

creamy pumpkin gnocchi with brown butter sage - featured image
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This creamy pumpkin gnocchi with brown butter sage is a quick and comforting weeknight dinner that comes together in about 25 minutes. The nutty brown butter, crispy sage, and velvety pumpkin sauce create a fall-inspired dish that feels special enough for company but simple enough for a busy Tuesday.

Ingredients

Scale
  • 16 oz (450g) gnocchi (store-bought potato gnocchi)
  • 4 tablespoons (56g) unsalted butter
  • 10–12 fresh sage leaves
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) low-sodium chicken or vegetable broth
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • Optional garnishes: extra Parmesan, fresh sage leaves, red pepper flakes, toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 cups water).
  2. Melt the butter in a large skillet over medium heat. Add the fresh sage leaves and let them sizzle for 2-3 minutes until crispy and the butter turns golden brown and smells nutty. Remove the crispy sage leaves with a fork and set aside on a paper towel.
  3. Add the minced garlic to the browned butter and stir for about 30 seconds until fragrant.
  4. Pour in the pumpkin puree, heavy cream, and broth. Whisk until smooth. Let simmer gently for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt, pepper, and nutmeg.
  5. While the sauce simmers, cook the gnocchi in the boiling water until they float to the surface (about 2-3 minutes). Do not overcook.
  6. Use a slotted spoon to transfer the cooked gnocchi directly into the sauce. Reserve about 1/2 cup of pasta water before draining.
  7. Toss everything together gently. Add the grated Parmesan and stir until melted. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
  8. Taste and adjust seasoning with more salt, pepper, or nutmeg as needed.
  9. Serve immediately, topped with the crispy sage leaves and extra Parmesan.

Notes

Don’t rinse the gnocchi after draining; the starch helps the sauce stick. For extra texture, pan-fry the boiled gnocchi in a little butter for 2 minutes before adding the sauce. Serve immediately as gnocchi continues to absorb sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a splash of broth or cream.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage, creamy pumpkin sauce, fall dinner, quick weeknight meal, vegetarian pasta

Find it online: https://cooksybite.com/easy-creamy-pumpkin-gnocchi-with-brown-butter-sage/