Name: Homemade Pumpkin Gnocchi with Sage Brown Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup pumpkin puree; 1 medium russet potato, cooked and riced; 1 egg yolk; 1 1/2 cups all-purpose flour, plus more as needed; 1/2 tsp nutmeg; 1/2 tsp salt; 5 tbsp butter; 12 sage leaves; 1/3 cup grated Parmesan

Delicious homemade pumpkin gnocchi drizzled with sage brown butter sauce

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why make this recipe

Homemade Pumpkin Gnocchi with Sage Brown Butter is a delightful dish that brings the flavors of fall right to your table. With its soft, pillowy texture and the rich, nutty taste of sage brown butter, this gnocchi is not only comforting but also a fun cooking project. Making gnocchi from scratch allows you to control the ingredients and flavors, giving you a homemade meal that feels special.

how to make Homemade Pumpkin Gnocchi with Sage Brown Butter

Making your own pumpkin gnocchi is easier than you might think. The step-by-step process will lead you to soft, textured dumplings that perfectly match the flavor of the sage brown butter sauce.

Ingredients

1 cup pumpkin puree
1 medium russet potato, cooked and riced
1 egg yolk
1 1/2 cups all-purpose flour, plus more as needed
1/2 tsp nutmeg
1/2 tsp salt
5 tbsp butter
12 sage leaves
1/3 cup grated Parmesan

Directions

Spread the pumpkin puree in a skillet and cook over medium-low heat for 5 minutes to remove excess moisture. Let it cool.
In a large bowl, combine the cooked pumpkin, riced potato, egg yolk, nutmeg, salt, and enough flour to form a soft dough.
On a floured surface, roll the dough into ropes and cut them into 1-inch pieces.
Boil the gnocchi in salted water in batches until they float. Once they float, cook them for an additional 30 seconds and then drain.
In a skillet, brown the butter over medium heat, then add the sage leaves and fry until fragrant.
Toss the cooked gnocchi in the sage brown butter and finish with grated Parmesan on top.

how to serve Homemade Pumpkin Gnocchi with Sage Brown Butter

Serve your homemade pumpkin gnocchi warm. You can plate it beautifully with extra sage leaves and Parmesan for garnish. This dish pairs well with a simple green salad or a light Italian red wine, making for a cozy meal.

how to store Homemade Pumpkin Gnocchi with Sage Brown Butter

If you have leftover gnocchi, store them in an airtight container in the refrigerator for up to 2 days. To keep the uncooked gnocchi, you can freeze them. Simply spread them out on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Cook them straight from frozen, just adding a couple more minutes to the boiling time.

tips to make Homemade Pumpkin Gnocchi with Sage Brown Butter

Make sure the potato is well-cooked and riced to achieve a smooth texture.
Be careful not to add too much flour, as this can make the gnocchi dense.
You can adjust the amount of nutmeg and salt to suit your taste.
If the dough is too sticky, sprinkle in a bit more flour while kneading.

variation

You can customize your gnocchi by adding herbs like thyme or rosemary to the dough. For a cheesy twist, mix in some ricotta cheese for a richer flavor.

FAQs

Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works well. Just ensure it’s pure pumpkin and not pumpkin pie filling.

Can I make gnocchi ahead of time?
Absolutely! You can make the gnocchi and freeze them before cooking. Just cook them frozen when you’re ready to eat.

What can I serve with pumpkin gnocchi?
This gnocchi is delicious on its own but goes well with a simple green salad or roasted vegetables for a complete meal.