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Crispy Pumpkin Gnocchi with Sage Brown Butter

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Tender pumpkin gnocchi pan-fried until shatteringly crisp, tossed in a nutty sage brown butter. This easy fall recipe turns a simple mistake into a comforting, crowd-pleasing dish that’s perfect for weeknights or special gatherings.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Salt and pepper to taste

Instructions

  1. Make the gnocchi dough: In a large mixing bowl, combine 1 cup pumpkin puree, 1 lightly beaten egg, ¼ cup grated Parmesan, ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon nutmeg. Stir until well combined. Add 1 ½ cups all-purpose flour and mix with a fork until a shaggy dough forms.
  2. Knead gently: Turn the dough out onto a lightly floured surface. Knead just 5-6 times until it comes together. Do not overwork. The dough should be soft and slightly sticky but manageable. If too sticky, add a tablespoon more flour.
  3. Shape the gnocchi: Divide the dough into 4 equal pieces. Roll each piece into a long rope about ¾ inch thick. Cut the rope into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges.
  4. Boil the gnocchi: Bring a large pot of generously salted water to a boil. Drop gnocchi in batches (15-20 pieces at a time). They will float to the surface after 2-3 minutes. Let cook for another 30 seconds after floating, then use a slotted spoon to transfer to a paper towel-lined plate. Let drain and cool slightly. Do not rinse.
  5. Prepare the sage brown butter: While gnocchi cook, melt 4 tablespoons unsalted butter in a large non-stick skillet over medium heat. Add 10-12 fresh sage leaves. Cook, swirling occasionally, until butter turns deep golden brown and smells nutty, about 3-4 minutes. Sage leaves will become crispy.
  6. Pan-fry the gnocchi: Once gnocchi are boiled and slightly cooled, add them to the skillet with the brown butter and sage. Increase heat to medium-high. Cook undisturbed for 2-3 minutes until bottoms are golden brown and crispy. Gently flip and cook for another 2-3 minutes on the other side.
  7. Finish and serve: Season with a pinch of salt and a crack of black pepper. Transfer to a serving platter and spoon remaining brown butter and crispy sage leaves over the top. Serve immediately.

Notes

For best results, let boiled gnocchi dry on paper towels for at least 5 minutes before frying to ensure a crispy exterior. Watch brown butter carefully as it can burn quickly. If making ahead, boil gnocchi, drain, spread on a baking sheet in a single layer, and refrigerate for up to 4 hours before pan-frying.

Nutrition

Keywords: pumpkin gnocchi, crispy gnocchi, sage brown butter, fall recipe, vegetarian, easy gnocchi, pan-fried gnocchi

Find it online: https://coracooks.com/crispy-pumpkin-gnocchi-with-sage-brown-butter/